This pretty green sauce makes an excellent topping for Mexican food. Cilantro and parsley with a hint of lime, combined with the creaminess of cashews makes it irresistible. So far I have used it in a Burrito Bowl (pictured), and it was also delicious on pinto bean and avocado enchiladas. When I was eating my leftovers at work a lot of people were curious about it – but it’s not just a pretty face! So delicious!
I found this recipe in The Plant-Based Foodie: Vancouver by Brad Hill. It is part of a recipe for a burrito bowl, but this dressing was definitely the standout of the dish. The only changes from the original recipe are: I halved the recipe, and I used unrefined sunflower oil rather than grape seed oil. I probably used less parsley and more cilantro than the recipe called for because I’m not the biggest fan of parsley, and also I don’t tend to measure with recipes like this.
The sauce will keep in the fridge for a few days.
What you need:
- 1/2 cup cashews
- 1/2 cup cilantro
- 1/2 cup parsley
- 1 & 1/2 tablespoons grape seed oil or unrefined sunflower oil
- juice and zest of 1/2 lime
- 1 tablespoon Dijon mustard
What you do:
- Soak the cashews in water for at least an hour, then drain them.
- Put all the ingredients in the blender and blend for about a minute, until the mixture is smooth. Add a little water if you want it to be a little runnier.
- Season to taste with salt and pepper.