Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You'll never guess this creamy sauce is completely vegan, and actually made from pureed cashews. To keep it gluten-free, use tamari.

Sylvia Fountaine
Source: EatingWell.com, December 2017

Gallery

Recipe Summary

active:
10 mins
total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.

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Tips

To make ahead: Refrigerate for up to 5 days.

Nutrition Facts

76 calories; protein 2g; carbohydrates 3.5g; dietary fiber 0.4g; sugars 0.7g; fat 6.4g; saturated fat 1.1g; vitamin a iu 158.1IU; vitamin c 3.3mg; folate 5.9mcg; calcium 7.1mg; iron 0.8mg; magnesium 32.3mg; potassium 82.7mg; sodium 90mg; thiamin 0.1mg.
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Reviews (4)

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2018
This sauce is really quite good. Pleasant rich taste it can be used for many dishes. Read More
Rating: 5 stars
12/20/2017
Literally the most delicious thing ever. I put it on absolutely everything -- salads grain bowls sandwiches etc. Read More
Rating: 5 stars
02/14/2018
Absolutely delicious and rich! I used the dressing in a kale carrot and jicama salad. I could've done without the jicama since it was too watery and interfered with the creamy texture. However this is a recipe I will definitely use again! Read More
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Rating: 5 stars
01/08/2018
First time I have made a dressing out of cashews. So easy! Only change I made was using coriander instead of parsley. Looking forward to using this on my lunches for the vegan pre made lunch article. Read More