This Creamy Chimichurri Sauce uses a surprise ingredient to make it extra thick!
I’ve made a lot of sauces over the years—some fancy and some forgettable. But this one gets repeat status in our kitchen. I was trying to be creative with a bunch of leftover herbs, and it just so happened that I didn’t want to waste a bunch of overpriced cashews sitting in my pantry, either. Then, I had a flashback to our honeymoon in Mexico, where Mr. FFF and I ate steak doused in chimichurri while sitting 20 feet away from the ocean. It was heavenly, and I felt the bolt of inspiration strike. The result was a sauce so good that I’m over here making extra just to have on hand for roasted veggies, grilled chicken, or whatever else needs a flavor lift.
You might think adding what essentially amounts to cashew cream to a chimichurri is pretty outlandish, but I’m going to need you to trust me on this one. It’s creamy but not too heavy, bold and herbaceous without being overpowering, and a little bit spicy to keep things interesting. I tried it on a random leftover sweet potato the other day, and, not to be dramatic, but I seriously considered writing a love letter to that lunch.
Is This Creamy Chimichurri Sauce Healthy?
It has its healthy qualities. The cashew base of this sauce offers healthy fats, plant-based protein, and a decent dose of copper, magnesium, and zinc. Then you have fresh herbs, garlic, and lemon, which are packed with antioxidants, and almond milk, which is rich in vitamin E and (depending on whether it’s been fortified) calcium.
This chimichurri is naturally gluten-free, dairy-free, Whole30-friendly, vegan, and Paleo-approved. Now, it’s still a sauce, and it’s also fairly caloric due to the cashews. So I still recommend enjoying it in moderation.
Creamy Doesn’t Always Equal Dairy
A lot of people get stuck on the thought that “creamy” means you need cheese or dairy. I used to as well. But once I started experimenting with dairy-free options, I realized how much potential is out there for alternative ingredients. Cashews, in particular, are the MVP here. First, you have to soak them overnight. Then, you can blend them up, and you’re left with a rich, creamy, neutral base that’s easily adaptable to all kinds of sauces and flavors.
How Do I Store Leftovers?
Keep leftover sauce in an airtight container in the fridge. It’ll stay good for about 4 to 5 days. If you don’t think you’ll use it all, freeze it in small portions (ice cube trays work great!), and pop the cubes into a sealed bag once they’re solid.
Serving Suggestions
Once you’ve got your creamy chimichurri, the sky’s the limit as to what you can do with it. Keep it classic with a Sous Vide Steak. Slather it over some Juicy Grilled Chicken Breasts or Pan-Fried Chicken Thighs. Use it as a topper over some Broiled Pork Chops or Smoked Pork Tenderloin, or go the seafood route with a Salmon Steak. Not a big fan of meat? This chimichurri also makes an excellent sauce for Steak Fries, Cabbage Steaks, or Perfect Cauliflower Steaks.
Recipe
Ingredients
- 2 cups cilantro loosely packed, roughly chopped
- 1 cup Italian parsley loosely packed, roughly chopped
- 2 tablespoons fresh oregano leaves
- 2 teaspoons garlic minced
- 1/4 teaspoon red pepper flakes or to taste
- Large lemon zest and juice
- 1 cup roasted cashews soaked in water overnight
- 1/2 to 3/4 cup unsweetened almond milk
- Salt and pepper to taste
Instructions
- In a high-powered blender, add the cilantro, parsley, oregano, garlic, red pepper flakes, and the lemon zest. Blend until broken down, scraping the sides down as necessary.
- Drain the soaked cashews and then add them into the blender along with the lemon juice and 3/4 cup almond milk. Blend on the highest speed until the sauce is smooth and creamy, about 1 minute or so, scraping down the sides as necessary. If you want a thinner sauce, add in a little bit more milk.
- Season to taste with salt and pepper, and adjust level of spiciness if needed.
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