A few months back I came up with this recipe for dairy-free vegan green sauce. I really like playing in the kitchen. For anyone that is new to my writing, this is what I call my recipe creation and test kitchen time. For those of you that have been reading for a while, you know I love this personal time.

I have been on a quest to come up with better dairy-free sauce alternatives to match my allergy safe food needs. I think I hit it out of the park with this recipe. I served this with fresh rock fish from one of my husband’s recent fishing trips. Added bonus – you can thin this down with additional liquid and it doubles as a tasty salad dressing.

Vegan Green Sauce

2 ½ containers plain unsweetened coconut yogurt, 5.3 ounces each
6 garlic cloves
2 bunches fresh wilted flat leaf parsley – leaves only, no stems
½ bunch fresh cilantro – leaves only, no stems
7 tbsp. olive oil
5 tbsp. lemon juice
3 tbsp. plain, unsweetened dairy-free milk, I used oat milk

• Place all ingredients in blender
• Blend to combine
• Warm up what you want to use in a small sauce pot on low heat
• Place the extra sauce immediately in a glass gar with lid and store in the refrigerator for 7 days

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