Tangy Green Hemp Sauce & My New Toy

One of my favorite all-time tricks to make vegetables taste good is to top them with blended cashews and vinegar that makes for a creamy, decadent sauce. A great example is my Tangy Cashew Cream Sauce that is incredible over steamed kale. Instead of solely relying on cashews to make a blended sauce, though, I decided to branch out and try using hemp seeds a few days ago; I mentioned it when I wrote my post about making my first savory breakfast on Friday.

This recipe is divine, I found the inspiration for it in the raw food world where hemp seeds are used a lot. As a side note, I buy my hemp seeds from Vitacost; I buy the 3 lb. Nutiva brand for the best value (and, if you’re a new Vitacost member, if you go through this link we can both save $10!).

I also had some fresh herbs laying around so I added those to the mix, too. The sauce turned a lovely shade of green and was equally as creamy and luscious as a cashew sauce. I put everything in the Vitamix:

And the sauce came out looking like this:

I’ve made it twice now, each time with a combo of different herbs, and I love, love, love it! I think I could thin it out with extra vinegar to make a salad dressing, but for now I’m just using it to top veggie dishes:

I have been looking to upgrade my pressure cooker for a few months now because pressure cooking is one of the skills I’m looking to perfect (you can see related posts here). After much research, I decided to purchase a stove-top version! The brand is called B/R/K and it’s from Germany. It arrived earlier this week and I can’t wait to play with it:

Even though it came with a cookbook, I know I will be relying on this one:

I hope you are having a great weekend! I got out on Saturday for a nature walk amidst many errands:

Today’s plan is to exercise, work and try out my new pressure cooker. Have a great rest of your weekend and I’ll be back tomorrow with another recipe I can’t wait to share with you!

Comments

  1. Laura S. says

    Hey Carrie! Hope you had a good weekend! Looks like the weather is beautiful out there.

    You have me excited about this dressing! I haven’t ever worked with hemp seeds though and don’t have any on hand…would there be anything similar I could sub for them?

    • says

      Hi Laura! You could definitely use cashews for this dressing, but you’ll likely need to increase the vinegar amount (and maybe use a little non-dairy milk) to help thin it out since cashews tend to get pretty creamy. Good luck and let me know how it turns out!

    • says

      Hi Laura! Using sesame seeds would make it a tahini sauce which is definitely tasty but would taste a lot different than the version I made. Try it though, I bet it would be delicious! :)

  2. Merrill R. says

    I’ve had this recipe bookmarked for a while, and I have to admit, I was a little hesitant to try it because I’ve never had hemp seeds before. Just wanted to let you know that I finally made it last night, and it was amazing! So good!! Thanks for the recipe– I will definitely be making it again :)

    • says

      Hi Merrill! Yay, I’m so glad you liked it and thanks for letting me know. Did you end up using it as a salad dressing or a topping for something else? I love this one, too, it’s my fave on just about anything.

Trackbacks

  1. [...] Yesterday’s Tangy Green Hemp Sauce was one of the first “scores” I’ve made using raw-ish food ingredients (is vinegar raw? does anyone know?). If you missed it, be sure to check it out because it’s my new favorite sauce to use over veggies. It’s green but don’t let that scare you! [...]

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