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Cilantro-Lime Garlic Cashew Sauce
Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free
Yield
1 1/2 cups (375 mL)
Soak time
1-8 hours
Prep time
Cook time
0 minutes
Total time
This creamy cashew sauce doesn't contain a lick of dairy cream, but you won't miss it one bit. Pour it all over my Next Level Enchiladas for a real treat! I recommend using a high-speed blender, such as a Vitamix, for the smoothest sauce. This sauce is adapted from my Cilantro-Avocado Cream Sauce.
Ingredients
- 3/4 cup raw cashews
- 1/2 cup fresh cilantro leaves
- 1 large garlic clove
- 1/2 cup water, or as needed
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
Directions
- Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight.
- Drain and rinse the soaked cashews.
- Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If using a Vitamix, use the tamper to get things moving. If your blender is having a hard time blending, you can add a splash more water to help things along.
Can you sub the cashews with soy-heavy cream and how much do you think that would equal? It’s sweeter I think since there’s sugar but I figure the cashews are there for that function… When you’re poor cashews are super expensive, I can buy 3 times more soy cream for the same amount of cashews >.<
Hey Amanda, I’m sorry Im not sure as I haven’t used soy heavy cream before. I would probably reduce the liquid called for in the recipe if you try it out. If you try anything please let us know how it goes!
Seriously delicious! I doubled recipe added entire large avocado and large jalapeno and seeds for a kick.
That’s a great idea!
This sauce look yummy! Going to try using as pasta sauce instead of my boring plain avocado sauce.?
My kiddos are allergic to lime – do you have a good substitute recommendation? Thx!
Hi Molly, You could try subbing lemon or a tiny bit of apple cider vinegar? Or simply omit it all together and see what you think before adding anything in its place.
Ah.may.ZING! My first cashew cream and this is stupendous :D It’s gonna be a very high bar to match for future recipes.
I’m thrilled you love it so much…thank you!
This was delicious. We put it in coleslaw and topped it off on our soft tacos. I didn’t have avocados on hand so I substituted hummus for the extra creamy texture and it came out beautifully! Thank you for this delicious recipe.
Oh I love the idea of adding it to coleslaw! Good call :)
Yum! Does this freeze well? Perhaps in ice cube trays? Thank you.
Hey Clea, Good question! My regular cashew cream recipe freezes quite well (I like to freeze it in silicone ice cub trays for easy removal), but I haven’t tried freezing this one before. Im a bit hesitant how the flavour would be since there’s fresh cilantro and avocado in there. If you try to freeze it, I would suggest freezing just a small portion and then thawing it to see if the flavours or texture changes (rather than potentially ruining a large amount). If you try anything I’d love to hear how it goes!
This cashew cream is amazing! I made it to accompany roasted cauliflower tacos but it is also wonderful as a dip for tortilla chips. It kept well in the fridge for a few days.
No way, I made this combo the other week..we must be on the same wavelength! Love it :) It’s so good right? I could pour it on everything.
LOVE this recipe. Tried a few different nut based cream-like recipes and this by far, my FAV. I added more lime , but that was due to me wanting more tang. So so good. Used it on jackfruit tacos, and used it with some veggies as dip. Definately a great staple.
Do you know how long it can stay in the fridge for?
Thanks
Ana
Hey Ana, It should be good for 4-5 days possibly longer as long as it tastes fine to you!
This looks delicious.
Just about to make this for my daughter’s birthday to go with the enchiladas but realise she hates coriander!
Is there another herb I could use in the cashew cream?
Thank you.
Hey Tessa, Oh that’s a tricky one! You could always leave it out or you could try a bit of parsley (though I haven’t tried it myself…it may overpower quite easily).
This is delicious. It’s a great dip, salad dressing or snappy sauce to doctor up anything that needs a kick of flavor.
I made this Last night. It was delicious! This is my first time making a sauce with cashews and this did not disappoint. The only comment
I made a version of this without avocado. How long would it keep in the fridge?
I was so excited to make this today with the enchilada recipe and when my groceries were delivered they accidentally gave me macadamia nuts instead of cashews! I made it anyways and it still came out amazing and now I know a new nut I can make sauces from! ?
This was just amazing! I will make it again and again! I have the cookbook but found the recipe online. I have a couple of your cookbooks and this my husband said is the best vegan sauce he has had yet to date. I have not made a recipe I did not like from your books. Thank thank thank you for making plant based foods so enjoyable even for carnivores. My carnivore friends would like this!
These are the best things ever! I don’t usually write reviews but WOWSER! Delicious! Thank you! A keeper for sure! I made some with corn tortillas and some with flour and I am a fan of the corn tortillas 🥰, but both delicious! Yummy yummy yummy!
So tasty! I made it with roasted cashews because that’s all I had– soaked with hot tap water for about three hours. I think it tastes great and the texture is really nice. I am new to vegan cooking so I really appreciate this. Thanks so much!
Easy.Delicious. I’m not letting one dollop go to waste!
How well does this store?
Wondering this also!