Zesty Cheesy Herb Sauce
Recipe by Katie Mae
Makes about 3 cups | Ready in 5 minutes, not including soak time
| Stores 1 week in fridge
- 1 cup cashews soaking in 1 cup water for 30 minutes
¼ cup nutritional yeast
2 lemons, juiced
2 teaspoons garlic granules
1 teaspoon crushed red pepper flakes (optional)
3 cups basil leaves, loosely packed
2 cups parsley leaves, loosely packed
- Add cashews, soak water, nutritional yeast, lemon juice, garlic, and optional red pepper flakes to a blender. Blend until smooth. The longer the cashews soak for, the creamier they will be.
- Add fresh herbs and pulse a few times until they are finely chopped. You should see tiny pieces of herbs and the sauce should have a light green color.
This is by far my favorite “cheesy” sauce. Between the fresh herbs with a vibrant punch and the cheesiness from the nutritional yeast, this sauce can make the simplest of foods taste remarkable.
When I’m having something simple, like steamed veggies, plain beans, or a potato waffle, I LOVE topping it off with the Zesty Cheezy Herb Sauce.
From start to finish, this sauce takes no more than a couple minutes to make. Plus, I love that I can add fresh herbs right out of my balcony garden!