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Italian Broccolini Millet Bowl drizzled with Lemony Parsley Sauce

Lemony Parsley Sauce

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 5 Minutes
  • Total Time: 5 Minutes + (Cashew Soak Method)
  • Yield: About 2/3 Cups 1x
  • Category: Sauces
  • Cuisine: Italian


Bursting with spring, sunshiney flavors and feels, this easy and nutrient-packed Italian Broccolini Millet Bowl with Lemony Parsley Sauce is full of beautiful flavor, satisfying goodness, and superfood nourishment.  Perfectly seasoned broccolini, peas, and cannelloni beans with chewy, nutty millet; drizzled with a Lemony Parsley Sauce (aka dream sauce); and sprinkled with vegan parm and lemon zest takes this bountiful bowl to the next level of fresh, wholesome goodness – total veggie paradise!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.


  • 1/2 cup raw cashews
  • ½ cup fresh parsley leaves (lightly packed)
  • ¼ cup + 2 Tablespoons water
  • 2 Tablespoons white balsamic vinegar
  • 1 Tablespoon lemon juice
  • 2 teaspoons miso *
  • 1 teaspoons Italian Seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Pinch coriander
  • ¼ teaspoon sea salt (+/- to taste) *
  • Pinch black pepper


  1. Place the raw cashews in a bowl, cover with boiling water and allow to sit for 20 minutes. Drain off water, then place in a high-speed blender with all the remaining ingredients. Process for one minute or until smooth and emulsified.


*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.  Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section.  A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes.  Since we discovered it, we use it a lot.  Simply because it really adds something special to our dishes that you just can’t get with other ingredients.  It has a long refrigerator shelf life because it is fermented.  So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes about 2/3 cup

*Storage:  Refrigerate and use within 5 days.