1 cup broccoli stem, peeled & julienned
1 cup carrot, peeled & julienned
1 cup zucchini, julienned
3 cups kale, chopped
1/2 cup raw cashews*
1/2 cup VEGETABLE STOCK
1 date, pitted
2 TB lemon juice
1 TB apple cider vinegar
1/2 TB Dijon mustard
1/2 TB tahini
3/4 tsp salt**
1/2 tsp celery seed
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp black pepper
1. Place veggies in a mixing bowl.
2. Add all sauce ingredients to blender. Blend until smooth.
3. Begin by pouring about three-quarters of the sauce over veggies and stir to combine. Continue to add the rest of the sauce until desired sauciness. If there is leftover sauce, use it as a dip for veggies.
*Soaked if not using high speed blender
**GL homemade Vegetable Stock was used in this recipe. If using salted stock, reduce salt accordingly.
Hot tip: this sauce is great on its own, drizzled on burrito bowls, as a salad dressing, or used as a veggie dip!