A plant-based diet can be unbelievably delicious, satisfying and best of all, guilt-free. The key to a tasty plant-based meal is in the sauce. This is a versatile recipe that can be thinned out with water and used for a salad dressing, drizzled over enchiladas, tacos, greens or a quinoa bowl or used thick as a dip. Don’t be afraid to play around with the ingredients to vary this sauce to your liking.
One cup of cashews (soak in a couple of cups of water for a few hours and drain)
2 garlic cloves
Juice of 2 limes (about a quarter of a cup)
2 cups of cilantro, stems removed
1 serrano or jalapeno pepper (this is where it gets personal depending on your like or dislike of spice; take the seeds out if you don’t like spicy food or only use half)
Water – start with a half a cup and use more to thin it out.
Salt to taste
Put all of the ingredients into a blender or food processor, but start with only half of the pepper. Taste and adjust; add the rest of the pepper, more water, more salt etc.