Rosemary Cashew Sauce

A tasty plant-based sauce. Use it as a dip, spread, or dressing.

Ingredients:

• 1 1/2 cups raw cashews
• 2 tablespoons extra virgin olive oil
• 6 large sprigs rosemary, divided
• 1 clove garlic, finely chopped
• 1/3 cup filtered water
• 1 tablespoon fresh lemon juice
• 2 teaspoons nutritional yeast
• 1 teaspoon liquid aminos
• 1 teaspoon pure maple syrup
• 1 teaspoon apple cider vinegar, unfiltered.
• 1/2 teaspoon ground Himalayan salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste

Directions:

1. Soak the cashews in a medium size bowl with more than enough water to cover for 2 hours. Drain well. Set the cashews aside.
2. Add olive oil to a small sauce pan. Add 4 of the rosemary sprigs. Cook on medium heat for 3 to 5 minutes or until fragrant. Remove from heat. Let sit 10 minutes. Use cooking tongs to remove and discard the sprigs. Set the rosemary infused oil aside.
3. Remove the leaves from the 2 remaining rosemary sprigs, making approximately 1 tablespoon of leaves. Discard the stems and finely chop the leaves. Set the chopped rosemary leaves aside.
4. Place in a high powered blender container the cashews, rosemary infused oil, chopped rosemary leaves, garlic, and filtered water. Blend on high speed for 1 minute.
5. Add the remaining ingredients. Blend an additional 30 seconds or until creamy smooth.
6. Transfer to a jar and cover with a tight fitting lid. Use the sauce as a dip for crudité, drizzle over roasted vegetables, mix into salads, or use as a spread in sandwiches. Stores refrigerator for 3 to 4 days.

Variations:

1. Replace cashews with macadamia nuts.
2. Use other fresh herbs in place of the rosemary. You might try oregano, cilantro, or thyme.
3. If you prefer a thicker sauce, use less of the filtered water.

Yield: Makes 1 cup