Creamy Vegan Cashew Sauce

Ingredients

  • ¾ cup raw cashews
  • ½ cup water
  • ¼ cup packed fresh parsley leaves
  • 1 tablespoon lemon juice or cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon reduced-sodium tamari or soy sauce
  • ¼ teaspoon salt

Preparation: Ready in 10 minutes

  1. Combine cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.
  • To make ahead: Refrigerate for up to 5 days.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 76 calories; 6 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 2 g protein; 6 mcg folate; 0mg cholesterol; 1 g sugars; 0 g added sugars; 158 IU vitamin A; 3 mg vitamin C; 7 mg calcium; 1 mg iron; 90 mg sodium; 83 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat
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