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Creamy Cilantro Jalapeno Lime Sauce


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.


Units Scale
  • 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)


  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.
  • Prep Time: 5 mins