This easy 5-minute creamy cilantro lime sauce recipe brightens up any dish with its vibrant color and fresh tangy, herby and zesty flavor. Use it as a sauce, salad dressing, marinade, or even as a stand-alone dip!
I always love a good homemade sauce or salad dressing, and this easy cilantro lime sauce happens to be both! It truly is one of my all-time favorite sauce recipes and it comes together quickly in the blender. And with no sour cream, heavy cream or Greek yogurt, it is 100% dairy-free and vegan.
I love drizzling it over salads, quinoa, roasted veggies and basically any Mexican dish to add some zesty and tangy flavor (a must for these crispy fried black bean tacos!). It is so incredibly versatile that you'll always want to have some on hand in the fridge. Trust me!
In the majority of dishes featuring cilantro, the stems are removed and only the cilantro leaves are included. In this sauce, however, we use the entire herb, including the stems. The blender (or food processor) breaks the cilantro stems down instantly so you won't even notice!
Ingredients
How to Make this Creamy Cilantro Lime Sauce
The entire process from start to finish takes just 5 minutes, and the majority of that time is simply getting the ingredients out!
1. Blend everything but the cilantro.
2. Pulse in the cilantro. Done!
Helpful Tips
- Pulse the cilantro after blending the other ingredients to allow for the pretty tiny flecks of cilantro you see pictured.
- Add crushed ice to the blender if serving immediately as the sauce is best when served cold.
- Add jalapeño for some heat. I love spicing it up a little, but usually omit it because my kids love this sauce as well!
Serving Suggestions
It would be impossible to list every dish this sauce goes with because it is just that versatile. Here are some of my favorites:
- As a dipping sauce: This sauce is the perfect match for crispy smashed potatoes.
- As a salad dressing: Add more bright flavor by pairing it with a mango avocado quinoa salad.
- As a soup garnish: A dollop is perfect for adding to black bean soup!
- As a Mexican crema: Enjoy this with any Mexican dish, or even just these homemade tortilla chips!
The Creaminess of Cashews
If cilantro is the star of this dish, cashews are awarded best supporting actor. This sauce tastes like a cilantro lime crema without the use of mayonnaise, sour cream or yogurt, making it completely dairy-free. The creaminess actually comes from cashews.
The trick to transforming cashews into a creamy sauce ingredient is to soak them in water. The cashews will absorb the water and soften so that they blend easily to the point where you can use them to create vegan sour cream, cashew cream or even cashew milk.
In addition, raw cashews offer plant-based protein and are also incredibly nutrient dense (copper, magnesium, manganese, vitamin K, phosphorous and zinc), which helps explain why they are so beneficial for vegans.
Cilantro Sauce Variations
Here are two of my other favorite cilantro sauces (both vegan):
I'd love to hear from you if you make this cilantro-lime sauce! Please tag me on Instagram so I can see your creations, and don't forget to drop a review in the comments section below!
Print
Easy 5-Minute Creamy Cilantro Lime Sauce
- Total Time: 5 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This easy 5-minute creamy cilantro lime sauce recipe brightens up any dish with its vibrant color. Use it as a sauce, salad dressing, marinade, or even as a stand-alone dip!
Ingredients
- 1 cup raw unsalted cashews, soaked
- ½ cup water
- 2 limes, juiced
- 2 teaspoons maple syrup
- 1 teaspoon white distilled vinegar
- 1 large clove of garlic
- ¾ teaspoon fine salt
- 1 green chili, stem and seeds removed (~ ⅔ cup chopped) or 1-inch of jalapeño to make it spicy (see notes)
- 1 cup fresh cilantro
Instructions
- Blend all ingredients except the cilantro. Blend until perfectly smooth. If a thinner consistency is desired, add additional water or blend ¼ cup of crushed ice (instead of the added water).
- Add the cilantro to the blender. Pulse a couple times to incorporate the cilantro so no whole leaves remain (or blend fully if desired).
Equipment
Buy Now → Notes
This sauce can be served immediately but is best served cold. If serving immediately, blending ¼ cup of crushed ice will cool it down instantly. If not serving immediately, refrigerate overnight. Store leftovers in an airtight container in the fridge for up to 3-4 days.
For the best flavor, briefly saute the New Mexico green chile on the stovetop in a skillet with 1 tablespoon of avocado oil and a pinch of salt until fork tender.
- Prep Time: 4
- Cook Time: 1
- Category: Sauce
- Method: Blender
Bobby Gordon says
Gina says
This was easy to make and fantastic. I really enjoyed it over my salad. Keeping this on hand to try on other meals!
Elaine Gordon says
Thank you so much, Gina! I'm so happy to hear you enjoyed it so much with your salad and plan to use for other meals. It is definitely versatile!