Adapted from Living Cuisine by Renee Louz Underkoffler. This sauce is an amazingly easy and delicious alternative to the usual dairy version.


2 cups cashews, raw and unsalted

½ cup lemon juice

½ cup olive oil

2 cloves garlic

3/4 cup water

2 Tbsp nutritional yeast, optional

1/2 tsp sea salt

Black pepper to taste

1/4 cup fresh parsley, chopped 

Powdered paprika


Soak the cashews for 30 minutes in fresh water, just enough to cover.

Place all the ingredients into your blender except the parsley, and only ½ the soak water. Add more of the soak water till you have the desired consistency. It should be very smooth and thin enough to be poured as a sauce.

Taste and add more salt, black pepper, or garlic as desired.

Fold in the parsley before serving. Sprinkle the paprika on each individual plate.

Store in an air-tight container in the refrigerator for up to 4 days.

Wonderful on any kind of pasta, cooked spaghetti squash or spiralized zucchini pasta.

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