Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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.
Just this morning I thought “I’d like to find more raw sauce recipes.” This one looks yum! (I already love the avocado one it’s based off. Thanks!
I’m unable to print the photos — and I like having a photo with my recipes that I print out. Can this be fixed??
Will this keep in fridge for a while?
Likely not so long, because of the avocado. While you do keep it in the fridge, make sure to put it in an airtight container.
Actually, the lime would help to keep it looking fresh, so I would give it about 3 days in the fridge. But It would definitely work if you made it the night before!
I’ve heard that if you throw the whole avocado pit into your avocado dish at the end, it will keep it green in the fridge! Just remove before serving. I’m going to make this tonight and I’ll do a test :)
Like The Doctor said, there’s no need to put the pit back in because the lime will do the job.
It makes sense if you’ve left your avocado solid (just sliced it or whatever) but the lime does the same job here and it saves having to pick out and pit from a cream like this!
This is great dressing – used over salad as well as pinto beans and rice.
Looks scrumptious Angela! Just bought your cookbook. Can’t wait :) Hugs Karen
How long can you leave cashew cream in the fridge?
I’m wondering it you have a suggestion for replacing the avocado. We have an allergy in my house (yes the horror!!!), but I’d love to make this. Do you think leaving it out would be fine? Thanks for any help!
I am also allergic to avocado. It sucks. My favorite substitution is extra cashew cream OR mayo of my choice. I make a lot of Angela’s recipes and never had a problem just leaving the avocados out. Hope that helps. :)
I made it with out the avocado too, because I forgot it at the store and wanted to try it right away. It was more like a dressing than a thick cream but was super tasty. :)
Hi Natasha, the avocado gives the cashew cream “body” and a bit of a smoother texture, however you can most likely leave it out with decent results. If you give it a try, I’d love to hear how it turns out!
I made this sauce for my faux-fish tacos with no avocado because I prefer to have my avo in big slices in the tacos. It turned out beautifully, not quite as thick as in the pictures, but really creamy and delicious. I added a bit of ACV to up the tanginess and it tasted just like a sour cream based sauce.
This looks yummy. I can’t believe there are pple out there who dislike cilantro
I made this last night thinking I would top enchiladas, I didn’t get that far though. I can’t stop eating this! I ate most of it last night then put a big dollop on my salad today. I used a balsamic vinaigrette which turned into a creamy vinaigrette with this dreamy concoction. I dreamed about what I would put the rest on tonight for dinner and ended up wolfing it down with corn chips. The only other thing I would have put it on is a spoon – seriously, it’s that good! People are asking if it would keep in the fridge, I would be shocked if it lasted more that 2 days – thanks for the fabulous recipe, I’ll make it again next week when I get around to the enchiladas!
Hi Deborah, thanks for the awesome comment. I’m so happy to hear the enchiladas were a hit!
My sentiments exactly. My first thought was “would it be bad if I just sat down and ate this all right now?” So good. I did keep it for the enchiladas, everyone was wowed by this recipe…it’s less than a week later and we’re doing it again, only this time I’m doubling the cilantro lime sauce to have with wraps, as dip, on a spoon….
Hi,
The cilantro cashew cream sauce looks really good. Was wondering if you can freeze it.
Hi Bette, I’ve never tried freezing it before, so I’m not sure. I’d recommend freezing a very small portion (maybe in an ice cube tray), thawing it, and then seeing how it tastes. If you decide to give it a try, please let me know how it turns out!
Hi Bette, I’m wondering how well this will freeze too- did you end up giving it a go?
I made this tonight to go with the Next Level Vegan Enchiladas, and it’s fabulous. Very, very easy to make and so delicious! I’ll definitely be adding this to my go-to things to make!
Love this! I made an awesome black bean, quinoa and Kale breakfast bowl with this sauce on top. perfect compliment.
Hi Kate, that sounds delicious! I’m glad you liked the sauce. :)
This is delicious and beautiful! Batch 1 was on enchiladas. Batch 2 will be for topping veggie chili today!
This looks great! Cilantro and lime is one of the best combinations.
This looks so delicious, Angela! I already made your cashew sour cream a while ago, but I love that you added avocado to this one. :-)
If your not a fan of cilantro can you just omit it from this recipe or will it throw off the entire texture of the sauce? Need to know asap thx
Hi Ateel, you can definitely omit the cilantro, and just adjust the other ingredients to taste if needed. Hope you enjoy!
Hi, it’s my first time posting on your site although I have been a lover of your creativity for quite some time now. My cookbook is tagged and seasoned as much as the recipes!
About the cashew cream sauce here, how long do you think it will stay in the fridge? My neighbour has some leftovers from 2 weeks ago… I tend to push the ‘best before’ limits, but maybe not so much in this case? Thanks!
Angela, you are a genius. Your recipes are no fail for me. I Have made many of your recipes for guests without having tried them beforehand and they never disappoint. Thank you so much!!!
Aw, thank you for the kind words, Lissette!
This is the best sauce that ever happened to any Mexican dish I will ever make from now on. Honestly, SO DELICIOUS! The hubby, kids and friends approve.
Ah, I’m so glad everyone loves it, Hannah!
Is there a good substitute for cashew, if you are allergic? Thanks!
I tried sunflower seeds tonight (soaked them as I did the cashews) — worked great.
I made this today… it is AAAAAAMAAAAAZING!!! SO so delicious!!!