Recipe - Courtney's Celtic Concoction

This recipe is mine, all mine! Yes, I created it all by my lonesome (kinda); the flavors are inspired by the dipping sauce of The Cheesecake Factory’s avocado eggrolls. This recipe is my pride and joy; I bestow it upon you with the burden of taking good care of it. (Dramatic pause.) I like to serve this with avocado eggrolls, salads, curried chickpea cakes, or griddle cakes. Basically, it makes anything taste good…it’s magic! And, no, it’s not really Celtic. But it’s green, and I feel very Celtic. Hence, the name. Kudos to my brother, Jef, for helping me name it.

Pictured with Curried Chickpea Cakes

2 Tbsp. roasted cashews

¼ cup agave nectar

3 Tbsp. cilantro

1 Tbsp. green onion, chopped

1 small or ½ large clove of garlic, roughly chopped

1 Tbsp. extra virgin olive oil

1 Tbsp. vinegar

½ tsp. cumin

Salt and pepper to taste

Place the cashews in a food processor or blender. Pulse until chopped. Add the remaining ingredients. Process until all the ingredients are incorporated, and the cilantro is finely chopped in the sauce.

Tip 1: Short on time? Leave out the garlic and the cashews. I often leave them out for my dad because he’s allergic; they don’t make a big difference.

Tip 2: Don’t have agave nectar? You can use honey, but zap it in the microwave first to thin it as it’s thicker than agave nectar.