1/4 cup tightly packed fresh parsley (loosely chopped before measuring)
1/4 cup loosely packed fresh basil leaves (loosely chopped before measuring)
3 Tbsp loosely packed fresh chives (loosely chopped before measuring)
2 ½ Tbsp lemon juice
1/2 cup raw cashews
1/3 cup water (plus more as needed)
2 large cloves garlic
1 tsp soy sauce, tamari, or coconut aminos
1/2 tsp sea salt
1 pinch black pepper
1 Tbsp olive oil
- Soak cashews in very hot water for 15-20 minutes, then drain. This step is optional if you have a powerful blender (raw cashews blend well in high-speed blenders).
- To a small blender, add all ingredients and blend on high for 1-2 minutes or until smooth and creamy.
- Taste and adjust flavor as needed, adding more salt to taste, lemon juice for acidity, or herbs for more herbal flavor. Coconut aminos/soy enhance umami flavor. If too thick, add slightly more water. If too thin or strong, add more cashews.
- This recipe is great on salads, in bowls, or as a dip for raw or roasted veggies. Best when fresh. Store leftovers in a sealed container in the fridge up to 3-4 days.