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Bowl of creamy green chimichurri sauce on a serving board.

Easy Creamy Chimichurri Sauce (vegan)

Prep Time: 5 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • ¼ cup hemp hearts
  • ¼ cup orange juice, freshly squeezed
  • ¼ cup cashews
  • ¼ cup boiled water
  • 1 tbsp lime juice (or lemon)
  • 1-2 tbsp red wine vinegar (to taste)
  • 1-2 cloves garlic (to taste)
  • 1 cup firmly packed fresh cilantro
  • 1 cup firmly packed fresh parsley
  • salt & black pepper
  • ¼ - ½ tsp hot pepper flakes (optional)

Instructions

  • Place hemp seeds, orange juice, cashews, hot water, lime, red wine vinegar, garlic cloves, cilantro, parsley, and S&P in a high speed blender and process until smooth.
  • If the sauce is too thick, add water (1 or 2 tablespoons) at a time until the desired consistency is met.
  • Stir in the hot pepper flakes if including (blending the peppers, adds a lot of heat so I usually just stir them in after). 
  • Place in fridge in airtight jar for up to a week.
  • You may need to add a teaspoon of water to thin out after fridge time.  Can be frozen.