Ingredients
- 2 cups cilantro loosely packed, roughly chopped
- 1 cup Italian parsley loosely packed, roughly chopped
- 2 tablespoons fresh oregano leaves
- 2 teaspoons garlic minced
- 1/4 teaspoon red pepper flakes or to taste
- Large lemon zest and juice
- 1 cup roasted cashews soaked in water overnight
- 1/2 to 3/4 cup unsweetened almond milk
- Salt and pepper to taste
Instructions
- In a high-powered blender, add the cilantro, parsley, oregano, garlic, red pepper flakes, and the lemon zest. Blend until broken down, scraping the sides down as necessary.
- Drain the soaked cashews and then add them into the blender along with the lemon juice and 3/4 cup almond milk. Blend on the highest speed until the sauce is smooth and creamy, about 1 minute or so, scraping down the sides as necessary. If you want a thinner sauce, add in a little bit more milk.
- Season to taste with salt and pepper, and adjust level of spiciness if needed.