Who said matcha had to be used to create sweet dishes only? So with my slight addiction, I thought what else could I make with this amazing green powder loaded with so many wonderful health benefits.
Do you love sweet potato chunks as much as I do? Oven roasted in coconut oil, with cinnamon and cumin. Yum! But what about a perfect little dipping sauce to go along side them!
Aioli inspired came this recipe.
Being someone that can’t have eggs I used a nut base to create this creamy, green whip, making it a vegan friendly recipe!
Matcha is so jam packed with goodness I don’t even know where to begin, High B complex and rich in amino acids, it’s also a potent antioxidant (highest ORAC level) and very detoxifying for the body – supporting healthy bowl functions and digestion.
I also added in some fresh basil from my garden that compliments the green tea flavour just nicely, Basil is rich in vitamins A, C, E and K and is known for antibacterial and anti-inflammatory properties.
This sauce is dairy free, egg free, gluten free, vegan and paleo friendly.
1 cup of raw cashews (soaked)
1 tsp of garlic or 1 -2 cloves
pinch of pink salt + pepper
2 tsp Matcha
10 leaves Fresh Basil
4 tsp lemon juice
1 tsp Dijon mustard
1 tsp cayenne pepper
2 tabs Olive Oil
¼ - ½ cup water
Using a high-speed blender add all the ingredients in except for olive oil + water
With Blender going, slowly add in the Olive Oil and water until a nice paste like consistency is formed.
You may need to scrap down the sides with a spatula as you go along at any one point.
On completion it should be thick, creamy and smooth
Serve and Enjoy