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–+ servings

Creamy Cilantro Sauce

5 from 1 vote
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Course Sauces
Cuisine American, Mexican
Servings 8

Ingredients
 
 

  • 1 cup Vegan Mayo (or Vegan Yogurt or Combination)
  • 2 cups Cilantro
  • 2 - 3 Garlic Cloves
  • 1 - 2 Tbsp Lime Juice
  • 2 tsp Nutritional Yeast
  • 1/2 tsp Onion Powder
  • 1 Jalapeño (optional for heat)
  • 5 - 6 Pickled Jalapeño Slices (optional for heat)
  • Salt & Pepper
  • 1/8 tsp Xanthan Gum (optional for thickening)

Instructions
 

  • You can use Vegan Mayo, or unsweetened Vegan Yogurt. I like to do half and half. The Trader Joe's Cashew Yogurt is my favorite right now.
  • I will simply cut off the stem of the jalapeño and use the whole thing, seeds and all. I don't find the sauce to be very spicy, but if you are no good with spicy food, leave it out!
  • I like my sauces TANGY so start with the 1 Tbsp of Lime Juice and add more as you like. That goes for pretty much all the seasonings that is!
  • Simply blend all the ingredients together in a food processor or with an immersion blender. You may want to chop up the cilantro a bit if you are using an immersion blender to help it blend. Then, taste and adjust for seasoning to get it where you like it!
    If the sauce is thin, you can blend in 1/8 tsp of Xanthan Gum to thicken. Just add it as the food processor / blender is running.
  • Store in the fridge for up to a week. Ideally in a squeeze bottle!
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