five minute parsley and basil vegan herb sauce (cashew free)
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Five minute parsley and basil herb sauce.
OMG.
Do you know what I love more than a tasty herb sauce all over my dinner plate?
An EASY tasty herb sauce, all over my dinner plate. 🙂
Because easy > complicated, any day of the week.
And it cannot, does not, will not.. get any easier than this five minute parsley and basil vegan herb sauce. I promise you.
So grab your herbs, throw them in your blender.. and we'll meet back here in five to continue our chat. mm k?
As much as I want to classify this sauce as nut free.. I'm a little hesitant because, there is some coconut action involved in here.. and google is not really sure whether coconuts are considered 'tree nuts' or seeds or fruits... or maybe all three??
Therefore, in the name of being extra careful for those who have a true tree nut allergy, i won't call this one 'nut-free' .. however, it is free of cashews, sunflower seeds, almonds, and all that other jazz that is usually found in vegan sauces/dressings.
So.. if you are looking for an alternative to cashews.. this my friends, is the pot of gold (or green?) at the end of the vegan rainbow.
You're very welcome and I truly hope you enjoy this all over your dinner plate as much as I do.
See ya!
ps. you can find this summery bliss bowl with baked lentil falafel by clicking on this link - and don't forget to top it off with mandatory loads of parsley and basil herb sauce. If you want to learn how to make your own dried basil leaf that I suggest you visit our other blog post. Its quick and easy.
click to pin
Want to see more sauce recipes?
Check out this five minute vegan tahini herb dressing or this easy vegan chipotle nacho cheeze sauce.
with love + gratitude,
Jen ♥
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five minute parsley and basil herb sauce
A fantastic magically-delicious herb sauce that is cashew free and refined oil free. Perfect sauce to elevate any dish.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: < 1 cup
- Category: sauces
Ingredients
- a handful of fresh parsley including stems (28g)
- 5 to 6 fresh basil leaves
- 2 garlic cloves (11g)
- 2 tablespoons tahini (37g)
- the juice of half a lemon (2 tablespoons = 25g)
- 1/2 cup of coconut milk from a can = 100g (I use Trader Joe’s brand which is guar-gum free)
- 1/4 teaspoon of himalayan salt
Instructions
- Add all ingredients to a blender and mix until smooth and creamy.
- Serve on top of your favorite summer bowls or entrees.
Notes
- keeps in the fridge stored in airtight container for 2-3 days after preparing.
Keywords: sauces, healthy, vegan, herbs, parsley, basil, easy, blender, five minutes,
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