This Dill and Parsley Cashew Sauce will save almost any meal.
It’s so tangy and herby it will literally make dry toast taste good. I love to do special sauces because usually, they’re so quick—like throw a bunch of shit in a blender—quick! Furthermore, they can take a dish from basic to extraordinary.
So often with cooking, the thing people are missing is seasoning or sauce. I didn’t use a pinch of salt in anything until I was 25 and it opened up my eyes to the endless possibilities in my kitchen. This Dill and Parsley Cashew Sauce is great as an addition to a Meatless Monday, or anywhere you find the need for some tangy, herby goodness.
I usually use this Dill and Parsley Cashew Sauce in a rice bowl recipe. It’s great over roasted root vegetables, rice, or even (especially) tacos! Just imagine this delicious mix on a veggie taco with some mango, um…yes, please?!? Here’s a link to a recipe I featured using this Dill and Parsley Cashew Sauce.
I love this recipe for Dill and Parsley Cashew Sauce because it’s so easy to make.
Furthermore, if you’re used to cooking vegan like I am, you know to keep cashews on hand. The great thing about this Dill and Parsley Cashew Sauce is that it’s also raw. Your omnivore guests would never guess this scrumptious, creamy sauce was vegan.
You can substitute lemon if that’s what you have on hand, you do you. Honestly, any variation of this sauce is gonna be delish.
I hope you enjoy the versatility of this vegan Sauce!
Dill and Parsley Cashew SaucePrint Recipe
- 1/2 onion, chopped
- 1 cup of cashews (preferably soaked for 2 hours, but honestly it's whatever). If you DO soak, don't presoak a lot cuz they WILL mold
- 1/2 cup water
- Juice from 2 limes
- 1/2 cup loosely packed chopped parsley
- 1/2 cup loosely packed dill
- 2 cloves of garlic, peeled
- Salt & Pepper to taste
Chop yo shiiiiit. That's the 1/2 onion, dill, and parsley
Put the 1 cup of cashews in the blender, followed by your liquids (lime juice and water), then comes the 1/2 onion, garlic, and the herbs.
Blend it ALL
Throw in some salt n' pepa and blend again