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 Instagram, Twitter or Facebook so I can see your creations.
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.
- 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)
- 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.
- Use immediately or store in a small airtight container in your refrigerator for 2-3 days.