This recipe came about one night when I didn’t have cashews on hand and to be honest I didn’t have time to wait for any nuts to soak. I was trying to use up some vegetables before I went grocery shopping the next day. I also knew the texture zucchini’s give and figured it would thicken the sauce if used with nuts {that I didn’t need to soak} as a base. I looked in my pantry and saw I only had a small amount of pine nuts remaining {that’s why I only used ½ cup-1 cup would probably work better}.
I wanted some more flavor and more of a sauce for my lettuce wraps so this worked out really well. Of course I had to use some sriracha to top the wraps but this Raw Vegan Green Sauce can be used however you like. Hope you enjoy it!
Roughly chop the zucchini into chunks. Then add to a high speed blender followed by the remaining ingredients.
Blend until the ingredients are fully combined and the sauce reaches your preferred consistency. I leave mine a little on the thick or chunky side.
Serve on the side with fresh cut vegetables or use for tacos, lettuce wraps or any type of sandwich.
Cover and seal. Store in the refrigerator up to 5 days.
- Roughly chop the zucchini into chunks. Then add to a high speed blender followed by the remaining ingredients.
- Blend until the ingredients are fully combined and the sauce reaches your preferred consistency. I leave mine a little on the thick or chunky side.
- Serve on the side with fresh cut vegetables or use for tacos, lettuce wraps or any type of sandwich.
- Cover and seal. Store in the refrigerator up to 5 days.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
