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Making sauces is awesome! A good sauce is key in plant based dishes, because it’s all about complementing the natural deliciousness of whole foods with something exciting. Since I love Thai food so much, I decided to make a ‘Flavors of Thailand’ sauce. I’ve made yellow curry sauce and peanut sauce before, but I wanted something that represented the cuisine primarily with herbs. Argentina has their Chimichurri, Italy has their Pesto, so Thailand needs this Jade Sauce. You can use it as a salad dressing, marinade, dipping sauce, or soup base (just add some coconut cream and veggies for a quick green curry.) Maybe even make some Thai inspired pizza! This is made from all vibrantly raw ingredients, and the result is an intensely bright and immune boosting condiment. It’s quite spicy, so you can go down to one chili if desired. Also, I was trying to create a low calorie sauce as an everyday salad dressing, but feel free to add some mild flavored oil or coconut cream to take it to the next level. I tried coconut oil in an earlier test, but I found that the other cool ingredients caused the oil to stiffen up and not blend well. Maybe in the summer it would be easier. Today I used it as a salad dressing on some baby greens, sliced avocado, sliced tangerines, edamame, red onion, and tomato. So much green yumminess!

Jade Sauce

Makes about 6 ounces

Juice of 1 lime

1 bunch basil

1 bunch cilantro

1 bunch mint

3 cloves garlic

1 green onion

1/4 cup raw coconut water

1/4 cup soaked cashews

1 tsp coconut sugar

1/4 tsp coriander

1/4 tsp turmeric

1/4 tsp curry

1/2 tsp miso paste

2 green thai chilies (or 1/2 jalapeño)

Combine everything in a food processor or blender and blend until smooth and uniform. If you want it a little looser, just add a few more tablespoons of coconut water, one at a time, until desired consistency. To make it thicker, increase the amount of cashews by 1/4 cup. Keeps in the fridge about 5 days.

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