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+ servings

Whole 30 Creamy Chimichurri Sauce {Vegan}

Whole30 approved and delish!
Course Sauce
Cuisine Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Taylor


  • 2 Cups Roughly chopped cilantro loosely packed
  • 1 Cup Roughly chopped Italian parsley loosely packed
  • 2 Tbsp Fresh oregano leaves
  • 2 Tsps Garlic minced
  • 1/4 tsp Red pepper flakes or to taste *
  • Zest and juice of 1 large lemons
  • 1 Cup Roasted cashews covered in water and soaked overnight ** (140 grams)
  • 1/2 - 3/4 Cup Unsweetened Almond Milk ***
  • Salt and pepper to taste


  • In a high-powered blender (I used my Blendtec) add the cilantro, parsley, oregano leaves, garlic 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.
  • Pour on ALL THE THINGS.



Start with 1/4, and then taste it the sauce once it's all blended up. If you want more heat, add more flakes! Alternately, if you're SUPER sensitive to heat, you may want to try it without them first!
* I buy my cashews pre-roasted. If yours aren't, stick them in a 400 degree oven for a few minutes, until lightly browned. Toasting the nuts really adds flavor!
*** Add almond milk to desired consistency.