This creamy jalapeno lime 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 my Brown Rice Black Bean Salad, Veggie Burrito Bowls and my Baked Broccoli and Quinoa Falafel. It also goes great in wraps or as a taco topper. I've even used is as a dip for raw veggies!
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.
Ingredients
For this recipe you will need:
- Fresh cilantro
- Jalapeno
- Ripe avocado
- Almond milk
- Large lime
- Garlic
- Salt & pepper
- Vegan mayonnaise
See recipe card for quantities.
Instructions
The jalapeno lime sauce comes together quickly and easily. You just throw everything in a mini food processor and blend until smooth and creamy.
Once blended and smooth, taste and adjust flavors as necessary.
It is such an easy sauce to make and always impresses people. I just love the vibrant green color and strong cilantro flavor. If you leave the sauce overnight the cilantro flavor and garlic gets even stronger.
This creamy sauce 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.
Storage
You can store leftover sauce in a small, airtight container in the refrigerator for 2-3 days. This sauce does not freeze well so either use immediately or save for a delicious sauce for the next couple of days use.
Top Tip
Taking the time to adjust the flavors of this dish after processing them is a very important part of this recipe. With strong flavors like lime, garlic and cilantro you don't want any one of those taking over the dish. So, take a spoon and taste the sauce and adjust accordingly.
The sauce should be fresh, spicy and creamy with a hit of garlic. If you find any flavor taking over, balance it out with more vegan mayonnaise which should help mellow the flavors.
If you give this homemade creamy jalapeno sauce 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.
Creamy Cilantro Jalapeno Lime Sauce
- 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.
Ingredients
- 2 cups packed cilantro, thick bottom stems cut off
- 1 jalapeno, seeds and stem removed, chopped
- ½ small ripe avocado
- ¼ cup almond milk (or any plain, unsweetened plant milk)
- 1 large juicy lime, juiced
- 2 small garlic cloves (or 1 large)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegan, soy-free mayonnaise (optional for added creaminess)
Instructions
- 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.
Equipment
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- Prep Time: 5 mins
Becky says
I made this recipe and my entire family said it was a hit. I served it on tacos.
I made a few changes to the recipe. I did not want to risk the avocado turning brown, so I doubled the lime juice and added vinegar in place of almond milk. My family dislikes food that is too spicy, so I used half a jalapeno instead of a full one.
Elaine Gordon says
Thank you so much, Becky. So happy to hear it was a hit with your family. Serving with tacos sounds perfect - good call. In this recipe the avocados will not turn brown FYI for the future 🙂 And next time I would suggest swapping the almond milk with another plant-based milk (oat or cashew milk would work well) so it is nice and creamy. You could also use water. Replacing with vinegar really changes the flavor. Best, Elaine