Today is officially the second day of spring! But even if it’s raining here and the sky is grey and full of clouds I’ve got spring on my mind. Seven herb dip or as you call it in German “Grüne Soße” literally meaning green sauce is a German classic during spring time. As soon as I spot the first packets on the market I have to get my hands on it and make it. My family loves it just as much and it’s one of the things we’re always looking forward to in spring. Traditionally you can buy packets of “Grüne Soße” at the market and it consists of seven different herbs. They’re made into a sauce or dip by blending them along with sour cream, curd, mustard and several other ingredients. Then it’s eaten with potatoes and hardboiled eggs.
I really wanted to create a vegan recipe without using dairy products so I used ground cashew nuts instead. The result was incredibly tasty and we loved it even more than any regular recipe. It’s easy and quick to make and full off vitamins, minerals and nutrients.
Wishing you all a good start to the week!
Seven herb dip (A German classic)
- 200 grams "grüne Soße" herbs or individually chosen herbs like parsley, wild chives, borage, cress, burnet, chervil, sorrel
- 1 cup cashew nuts
- 2 tbsp olive oil
- 2 tbsp coarse mustard
- Juice of 2 lemons
- 1/2 cup water
- Salt and black pepper
Finel grind cashew nuts in a food processor. Add all other ingredients and mix finely.
Serve with boiled or mashed potatoes, avocado and hardboiled eggs.
Pssst: Schmeckt auch zum Osterbrunch…