Creamy Chimichurri Sauce

1. 1

   In a high-powered blender (I used my Blendtec), add cilantro, parsley, oregano leaves, garlic and lemon zest.

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   Blend until broken down, scraping the sides down as necessary.

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   Drain soaked cashews and then add them into the blender along with the lemon juice and almond milk.

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   Blend on the highest speed until sauce is smooth and creamy, about 1 minute or so, scraping down the sides as necessary.

5. 5

   If you want a thinner sauce, add in a little bit more milk.

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   Season to taste with salt and pepper, and adjust level of spiciness if needed.

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   Pour on all the things.

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   Notes: 1.

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   Start with 1/4 teaspoon red pepper flakes, and then taste the sauce once its all blended up.

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    If you want more heat, add more flakes!

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    Alternately, if youre super sensitive to heat, you may want to try it without them first!

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    2.

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    I buy my cashews pre-roasted.

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    If yours arent, stick them in a 400 degrees F oven for a few minutes, until lightly browned.

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    Toasting the nuts really adds flavor!

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    3.

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    Add almond milk to desired consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.