Cashew tarragon sauce
A creamy, herb-forward sauce for burgers, bowls and dipping.
Ingredients
| Qty | Measure | Ingredient |
|---|---|---|
| 1/3 | cup | Raw cashews |
| 1 | tablespoon | Tahini |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | Lemon juice |
| 1 | clove | Garlic |
| 1/3 | cup | Plant-based milk |
| 1 | pinch | Dried tarragon |
Recipe information
| Recipe type | Sauce |
|---|
Process
- Soak cashews in hot water for 15 minutes.
- Drain the soaked cashews.
- Blend cashews, tahini, Dijon mustard, lemon juice, garlic and plant-based milk.
- Blend until smooth, adjusting the milk for the desired consistency.
- Stir in the chopped tarragon.
- Taste and adjust seasoning if needed.