Creamy Cilantro Sauce
This cilantro sauce is creamy, tangy, savory, sweet, and totally delicious! It’s plant-based and perfect for dolloping on baked potatoes, tacos and more.
- Prep
- 1 hr
- Total
- 1 hr
- Yield
- 1 cup
Ingredients 5
- 1 cup raw or roasted cashews*
- ½ cup water
- ¼ cup lime juice (juice from 2 limes)
- 2 large handfuls cilantro leaves and tender stems**
- ½ teaspoon kosher salt
Method 3
- 01
Place the cashews in a bowl and cover them with water. Soak for 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.
- 02
Juice the limes.
- 03
Drain the cashews. Add the cashews, water, lime juice, cilantro, and kosher salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to the desired creamy consistency (we added 2 additional tablespoons; you could add more for a more drizzle-able sauce). Blend for several minutes until creamy and smooth. Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.
Provenance
- recipe-clones/acouplecooks-data
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