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Vegan Green Sauce

Heather Thomas, sloCooking
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Ingredients
  

  • 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

Instructions
 

  • 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