Cashew Tahini Herb Sauce

Creamy Cashew Tahini Herb Sauce is a versatile, healthy and delicious sauce that's perfect for meal prep! Use this vegan, dairy free sauce on salads, veggies, grilled meats, sandwiches, buddha bowls or as a dip. It's also gluten free and grain free.

5 from 15 votes

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Course: Salads and Sides

Cuisine: dairy free, egg free, gluten free, grain free, paleo, vegan, vegetarian

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: jar of 400-500mL

Ingredients

1/2 cup cashews (raw, unsalted)
5 tbsp tahini
1/2 cup fresh mint leaves, tightly packed - about 4-5 sprigs of mint
1/2 cup fresh coriander leaves, tightly packed - about half a bunch
1 small clove garlic
salt and pepper to season
water for blending and thinning

Instructions

Soak the cashews in very hot water for about 15 minutes, then drain. (I just cover the cashews in freshly boiled water from the kettle). Peel the clove of garlic.
Place coriander, mint, tahini, cashews, garlic and a sprinkle of salt and pepper into your blender jug. Pour in half a cup of water.
Blend until smooth. If desired, add extra water and blend again for a thinner sauce.
Pop into a jar and store in the fridge, it will last up to a week. The sauce will thicken slightly as it chills.

Notes

*This sauce will keep well in the fridge for up to a week, if it lasts that long!

*Use that sauce on EVERYTHING. Salads, vegetables, buddha bowls, as a dip, with your favourite fries.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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