Creamy Cashew Parsley Sauce

I get a lot of inspiration from my friends for recipes. Whether someone asks me for a specific idea, I love being able to brainstorm and think up a fun meal for them to cook. Other days, friends will share photos of my recipes that they have recreated and plenty of helpful comments on their experience making them. But above all, the best is when I am inspired by a friend who made a delicious meal and shared their idea with me. I had made cashew desserts before (see my raw cheesecakes and cashew lemon frosting), but hadn’t considered them as a great option for savory meals.

Creamy Parsley Salad DressingThis recipe stemmed from a foodie conversation with my good friend Emily, who is an inspiring source of nutritious meals (I love my friends who will chat with me forever about crazy concoctions like cashew sauce!). We were talking about how to make a meal more exciting, since it’s easy to prep a week’s worth of grain bowls with roasted veggies and big green salads. This creamy cashew sauce is stuffed with fresh parsley, lemon juice, and salt, and is a great zippy topping for a basic meal. I love that the cashews make for a filling and protein-packed addition, and this sauce comes together in the food processor or blender in a minute. Change up the herb if you don’t love parsley- cilantro would go great with a Mexican themed meal!

Emily’s Creamy Cashew Parsley Sauce or Salad Dressing (makes 1 and 1/2 cups)

  • 1 cup raw unsalted cashew pieces
  • 1 lemon
  • 1 cup water
  • 1 cup packed of parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Dash of pepper

Cashew and Parsley Protein DressingPut the cashew pieces or whole cashews into a bowl and cover them with cold water. Refrigerate for 4 hours or up to 24 hours. Drain them before proceeding with the recipe.

Add the drained cashew pieces, the juice from 1 lemon, and 1 cup water to a food processor or blender and process until creamy. Add in the parsley, garlic powder, salt, and a bit of pepper and process until fully combined once more.

Creamy Cashew Parsley SauceTaste test and adjust if you’d like –  more salt, more pepper, a little more water to make it a thinner sauce. Store in the fridge for up to 1 week for dolloping onto impromptu grain bowls, roasted veggies, and big crunchy salads.

Creamy Cashew Sauce with ParsleyThanks Em, as always, for sharing your genius. Wish we could be spending our Memorial Day together!

Marisa

Comments

  1. Emily says

    What an amazing post :) So happy that I can still provide you with inspiration even though you are a food genius yourself!!! Missing you this weekend and always, and glad you enjoyed the parsley deliciousness. This post crosses one more thing off my bucket list (to be featured on your amazing blog!!!)

    XO

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