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.
This 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
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.
Taste 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.