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.