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Creamy Cilantro Sauce/Dressing

I came up with this recipe because what I thought was an epic fail turned out to be an amazing discovery. I attempted to make homemade yogurt with macadamia milk, which did not turn into yogurt, but Cultured Macadamia Milk.

Because macadamia nuts are to expensive to throw out I was determined to come up with a way to use this perceived failure. That is when I came up with the Creamy Cilantro Sauce/Dressing, which turned out to have incredible flavor.

  • 2 containers of Cultured Macadamia Milk
  • 1 1/2 c cashews, soaked
  • 1 lemon, zested, juiced
  • 1/2 c cilantro, remove stems
  • 1 tsp garlic, minced
  • 1/2 tsp Himalayan salt
  • pinch of pepper

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy, about 60 seconds.

I’ve used this for a sauce for Falafels, bowls, burritos, salads. The possibilities are endless.

Serve. Eat. Enjoy.

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4 thoughts on “Creamy Cilantro Sauce/Dressing

  1. Don’t you just love it when disaster turns into a triumph!

    1. Thanks for stopping by Cathryn’s Kitchen. Sometimes I am truly amazed.

  2. Can I just use any olant mikk in olace if macadamia cultired milk?

    1. Hi Rosemarie. You can substitute any plant milk for the cultured milk. It might change the flavor a little, however, I think it will taste just as delicious as with the cultured milk.

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