Cilantro-Lime-Garlic Cashew Cream

by Angela (Oh She Glows) on January 31, 2016

20160129 - Vegan enchiladas with cashew cilantro cream sauce (blog) 00717 1

4.8 from 23 reviews

Cilantro-Lime Garlic Cashew Sauce

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free


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.

1 1/2 cups (375 mL)
Soak time
1-8 hours
Prep time
Cook time
0 Minutes


  • 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


  1. 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.
  2. Drain and rinse the soaked cashews.
  3. 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.

Nutrition Information

Serving Size 2 tablespoons (30 mL) | Calories 45 calories | Total Fat 3 grams
Saturated Fat 0.5 grams | Sodium 85 milligrams | Total Carbohydrates 3 grams
Fiber 0 grams | Sugar 1 grams | Protein 1 grams

Recipe makes 1 1/2 cups total.
* Nutrition data is approximate and is for informational purposes only.

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{ 19 comments… read them below or add one }

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Amanda August 1, 2017 at 5:51 am

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 >.<


Angela Liddon August 8, 2017 at 9:16 am

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!


Kara August 17, 2017 at 4:43 pm
Recipe Rating:

Seriously delicious! I doubled recipe added entire large avocado and large jalapeno and seeds for a kick.


Lorena Madueno August 29, 2017 at 8:13 pm

That’s a great idea!


Lorena Madueno August 29, 2017 at 8:12 pm

This sauce look yummy! Going to try using as pasta sauce instead of my boring plain avocado sauce.😋


Molly September 2, 2017 at 11:54 am

My kiddos are allergic to lime – do you have a good substitute recommendation? Thx!


Angela Liddon September 8, 2017 at 12:15 pm

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.


Bianca October 18, 2017 at 4:35 pm
Recipe Rating:

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.


Angela (Oh She Glows) October 19, 2017 at 10:13 am

I’m thrilled you love it so much…thank you!


Laurie January 7, 2018 at 10:03 pm
Recipe Rating:

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.


Angela (Oh She Glows) January 8, 2018 at 11:06 am

Oh I love the idea of adding it to coleslaw! Good call :)


Clea January 27, 2018 at 11:21 am

Yum! Does this freeze well? Perhaps in ice cube trays? Thank you.


Angela (Oh She Glows) January 29, 2018 at 9:58 am

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!


Lisa April 30, 2018 at 12:21 pm
Recipe Rating:

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.


Angela (Oh She Glows) May 1, 2018 at 9:33 am

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.


Ana August 14, 2018 at 2:54 pm
Recipe Rating:

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?


Angela (Oh She Glows) August 16, 2018 at 10:32 am

Hey Ana, It should be good for 4-5 days possibly longer as long as it tastes fine to you!


Tessa January 2, 2019 at 11:08 am

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.


Angela (Oh She Glows) January 3, 2019 at 10:00 am

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).


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