Creamy and flavorful mint sauce made with cashews and a mix of fresh herbs. Great as a dip, pasta salad dressing, enchilada filling, etc.
Yield:1 and 1/2 cup 1x
1 cup raw cashews
1/3 cup fresh mint, packed
1/3 cup fresh parsley, packed
1/3 cup fresh dill, packed
1/2 cup water
1 clove of garlic
1/4 tsp ground coriander
juice from 1 lime (or lemon)
1/8 tsp sriracha
1/2 tsp salt
Place the cashews in a large bowl and cover with fresh water. Soak overnight, or for at least 8 hours.
The next day, drain the cashews and rince them well under cold water.
Combine the cashews and all the other ingredients in the bowl of a blender and blend for about 4-5 minutes until the sauce is very smooth and creamy. You can adjust the consistency by using more or less water.
Taste and adjust the salt and pepper to taste. The sauce will keep for about 5 days in the refrigerator.
Feel free to add one teaspoon of maple syrup if you want to add a little bit of sweetness.