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.