March Recipe: Granch (Green Sauce for Absolutely Everything!)

Written By Iara Fandiño

Ingredients

  • 1 cup cashews

  • 1/2 cup water

  • 1 cup pickle juice

  • 1/2 cup almonds

  • 2 cloves garlic

  • 1 rough-chopped red onion

  • 3 tablespoons olive oil

  • 1 fist-full each of fresh cilantro, parsley and dill

  • Nutritional yeast to taste

  • Salt & pepper to taste

  • Blender

Directions

Soak your cashews.

Preheat the oven to 425°F/218°C.

Toss the cashews, water, and pickle juice into the blender to soak.

Roasty Toasty.

In a bowl, combine the olive oil, red onion, almonds, and garlic (leave whole).

Spread onto a baking sheet and roast for 15 minutes or until you can smell the almonds in your kitchen.

Now everything goes into the blender.

Once everything is roasty-toasty, toss everything into the blender with the cashews (do not throw out the soaking liquid), along with the salt, pepper, nutritional yeast and fresh herbs. Blend until completely smooth.

How to Eat This:

As a dip for tortilla, pita, chips, or fresh vegetables.

As a salad dressing (thin it out with water, vinegar or more pickle juice).

As a fresh pasta sauce.

On tacos, enchiladas, or served on cooked veggies or beans.

Make it spicy: Add a jalapeño or sub pickle juice for the pickling liquid of spicy banana peppers.

Iara Fandiño
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