Creamy Dairy-Free Cilantro Jalapeno Lime Sauce

This creamy sauce gives everything an extra flavor oomph.  The spicy jalapeno paired with the herby cilantro and tangy fresh lime juice is one of my favorite flavor combinations.  I made this sauce extra creamy from buttery avocado, almond milk and optional vegan mayo.  It gets a flavor boost from fresh garlic and a bit of salt and pepper too.  Together these ingredients make a totally addictive sauce that you can put on just about everything this summer.  I love it on roasted vegetables, quinoa, salads, pasta and rice.  It also goes great in wraps or as a taco topper.  I’ve even used is as a dip for raw veggies.

Try it With:

Brown Rice Black Bean Salad with Mango and Avocado
Mexican Quinoa Salad with Black Beans and Avocado
One-Pan Mexican Quinoa and Black Beans
Mexican Veggie Burrito Bowls
Roasted Spaghetti Squash Boats with Quinoa, Chickpea & Veggie “Taco Meat”
Baked Broccoli and Quinoa Falafel

This sauce seems to elevate the flavor profile of every meal.  I served it recently with a mango-avocado quinoa salad with roasted pepitas and my friends loved the sauce so much they said I should bottle it up and sell it.  I knew I had to add it to the blog and share with you all.

The recipe comes together quickly and easily.  You just throw everything in a mini food processor and blend until smooth and creamy.

It is effortless and always impresses people.  I just love the vibrant green color and strong cilantro flavor.  Overnight the cilantro flavor gets even stronger.

This recipe is raw, vegan, soy-free, gluten-free and peanut-free.  You can make it nut-free by using a nut-free plant milk in place of the almond milk.

If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on InstagramTwitter or Facebook so I can see your creations.

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Creamy Cilantro Jalapeno Lime Sauce


  • Author: Elaine Gordon
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1.5 cups 1x

Description

This creamy, dairy-free sauce will liven up any dish. It is packed with fresh flavor and has a little spicy kick from the jalapeno. I love to pair this with roasted veggies, salads, quinoa or rice. It also makes a great taco topping. It comes together quickly and easily with just a mini food processor to puree everything together.


Scale

Ingredients

  • 2 cups packed cilantro, thick bottom stems cut off
  • 1 jalapeno, seeds and stem removed, chopped
  • 1/2 small ripe avocado
  • 1/4 cup almond milk (or any plain, unsweetened plant milk)
  • 1 large juicy lime, juiced
  • 2 small garlic cloves (or 1 large)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegan, soy-free mayonnaise (optional for added creaminess)

Instructions

  1. Place all ingredients in a mini food processor and blend until smooth and creamy (about 30-40 seconds). Scrape down the sides as needed. Add water to thin if desired.
  2. Use immediately or store in a small airtight container in your refrigerator for 2-3 days.

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