Fresh herbs and spices are combined with a creamy base to create this delicious and versatile sauce. Use it as a dressing on your salads, nourish bowls and pasta or a dip for veggies.
Yields about 1 ¼ cup
¼ cup raw, unsalted cashews (soaked for 15 mins)
¾ cup non-dairy, unsweetened milk
1 cup fresh herbs, firmly packed (parsley, cilantro, basil or a combination)
2 garlic cloves
1 green onion (or 1 Tbsp onion)
2 Tbsp fresh lemon juice
1 ½ tsp fennel seeds, optional*
1 tsp low-sodium tamari (or coconut aminos)
½ tsp sea salt, or to taste
Freshly ground black pepper
Drain & rinse cashews.
Add all ingredients to a high-speed blender and combine until smooth.
Taste and adjust accordingly.
Refrigerate for 30 minutes prior to serving. This allows for the flavors to combine and the consistency to thicken.
Store in a airtight container and refrigerate for up to 4 days.
NOTE: *Fresh tarragon is typically added to Green Goddess dressing but it's unaccessible in my area. I've added the fennel seeds instead which is an amazing addition! If you don't love the anise flavor, omit this ingredient.