Creamy Chimichurri Sauce

Ingredients

• 2 cups cilantro (loosely packed
• 1 cup Italian parsley (loosely packed
• 2 tablespoons fresh oregano leaves
• 2 teaspoons garlic
• 1/4 teaspoon red pepper flakes
• lemon
• 1 cup roasted cashews
• 1/2 to 3/4 cup unsweetened almond milk
• Salt and pepper

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Season to taste with salt and pepper, and adjust level of spiciness if needed.