Mmmmmm….. mint. Adding it to food is like outlining your drawing with a Sharpie – it just makes everything POP. And gaddamn, this cashew cream be poppin’! Oyy, I best warn you now that my cheesy jokes, puns, and all-around goober-ness in these posts will persist HARD into the future. That is me, and me is D, and D be silly. Alright, focusss…
This sauce is the first of three that I will be sharing over the next several days in build up to one of my absolute favourite dishes to make and eat. I want you guys to be able to prep these sauces ahead of time, so you can experience them all together, piled atop the gloriousness that is to come! And ohhhh, how glorious it is…
This sauce, though? It holds glory all on its own! As with all of my dips and sauces, it is a breeze to make, comes packed with nutritional benefits, and keeps in the fridge for weeks!
The best part is, once you’ve got the foundation down, you can play around with so many different additions. Sub the mint for fresh basil or parsley, or put a Southwest spin on it and add some cumin and chipotle pepper. Lime zest, cucumber, roasted peppers, onions, artichokes… sky = not even the limit.
Mint has been used for thousands of years as a calming and soothing herb, that aids with digestion, and supports healthy cholesterol levels. It is rich in Vitamin A, and is a potent source of antioxidants.
Depending on the size of blender you use to whip up this fresh fluff, you may have to add a little mint at a time, and blend it together to create room for more. I use my Nutribullet for this recipe, so I have to do just that.
Aside from spreading it allllllll over my upcoming signature dish, B and I love eating this heavenly cream with pasta dishes, enchiladas, and avocado tacos. It would taste especially nice dolloped over a bowl of chilled gazpacho in the summer. Mmmm, ideas…
Go get your blender out, throw this tasty crap in there, blitz away, and just TRY not to eat it all before you have a chance to throw some on my upcoming signature entrée.
Mint Cashew Cream
The freshest, mintiest, most delicious cashew cream you'll want to dollop on EVERYTHING!
- 1 c. Raw, unsalted cashews soaked
- ¼ c. olive oil
- 4 cloves garlic
- 3 tbsp lemon juice
- 2 tbsp lemon zest
- ½ tsp. salt
- ¼ c. water
- Fresh ground pepper to taste
- 3 cups fresh mint de-stemmed, tightly packed
- Soak the cashews in a bowl of warm water for at least 30 minutes. If time is of the essence, use hot water and leave them in for 10 instead.
- Rinse the cashews well, and add them to a blender, along with all the other ingredients.
- Blend until smooth.
- Store in the refrigerator in in a sealed (preferably glass or steel) container.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
If you’re looking for another fresh, delicious sauce, check out my Four-Herb Cashew Pesto. And if you need a lip smmmackin’ dip, peep my Smoky Garlic Cheese Sauce, and Easy Olive Tapenade. They are sure to be the talking point of any gathering with friends!