1 cup light tasting olive oil

1 egg

2 tablespoons white wine vinegar (or vinegar of choice)

1 tablespoon lemon juice

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 cup cashew milk (or what milk you prefer)

1/4 cup fresh parsley

Blend with immersion blender. (I have this one: http://amzn.to/2jy2aYw)

(Recipe adapted from this recipe.)

Chimichurri sauce:

1 bunch cilantro (I saved a little for guacamole)

1 bunch parsley (I saved a little for garnishes)

1 garlic clove, pressed

2 tablespoons chopped onion

1/4 cup white wine vinegar

1/4 cup lime juice

1 1/2 cup olive oil

1tsp salt

1/2 tsp pepper

Pinch of red pepper flakes -optional

Add all ingredients to blender or food processor.  Add oil as you blend so that it emulsifies.  Refrigerate up to 3 days.  Freezing remaining sauce in an ice cube tray and then transfer to a freezer bag for future use.

Adapted from a recipe in this book: http://amzn.to/2jy1jXX
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