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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.
I would also like to know a good substitute for cashews since my son is allergic.
I’ve heard that raw almonds can be substituted for cashews in recipes like this, but I haven’t tried it myself.
This will definitely be a new staple for me. I could eat the whole thing directly from the bowl ! Absolutely delicious.
This sauce is a game changer… I will now make this sauce for any Mexican dish or even dipping taco chips in. Literally had to lick my plate clean.
I’m glad to hear it was such a hit, Ashley!!
This sauce is my reason for eating lunch early today!
Great with the enchiladas but also totally usable with chips or salad. Yum!
Amazing. I didn’t follow the recipe in terms of measurements, and it is so delicious. Mine is likely more garlic based. I think this would be good with any Mexican dish.
This was great! Not a vegan but wanted to give it a try anyway. My mother in law even asked me for the recipe. Making it again
I’m glad it was a hit, Grace! :)
Love everything about this sauce! I use it as a topping for the DIY Burrito Bowl and everyone I have fed it to has raved about it.
What a great combo! I’m so happy to hear it’s a hit, Christine! :)
I’ve made this several times now to go with the next level enchiladas. I’ve made it with and without the avocado and I prefer it without. Very delicious.
This is one of the best things ever happened to me in my entire life. And I do have a happy life:)… Thank you so much!
LOL, I’m happy to hear that, Noriega!
You can freeze cashew cream. I froze in small containers. Came out just fine!
I’m not vegan but my boyfriend is. It’s been an adventure learning to cook meals we can both enjoy. I keep coming back to this recipe, I’ve made it 5 or 6 times now. It is AMAZING!!! This versatile sauce makes any meal gourmet. My boyfriend just got home and saw the cashews soaking on the counter, his eyes lit up – “cilantro cashew sauce?!!!!!!”
Aww, too cute that he saw the cashews and got excited! I’m so pleased you guys are loving this recipe. :)
I made this a few hours ago in preparation for the vegan enchiladas. This is the first recipe I’ve tried from your website, and I am beyond impressed! I kind of want to eat all of it now, but I know it’ll be worth it if I wait. I’m so excited for tonight!
I hope the enchiladas were a hit, Kasandra!
I got my hubby to make this tonite but he had some troubles- he was such a small batch that the vitamin wouldn’t blend it, even after adding some more water. I just added more avocado (ended up using 2 avocados since they were too mushy to garnish with & but more lime juice)- turned out fantastic & the kids gobbled up the enchiladas & sauce! Need to make a double batch next time! Didn’t seem anyone else had the problem my hubby had- any ideas? He had no problems with the cashew cream as its a bigger amount. We have the new wider vitamix but haven’t had it long so still learning! Any tips would be loved!
I have a Vitamix and and didn’t have any trouble. Did you add the water? Mine was too thick so I had to add extra water and use the tamper. Delish:)
We found this recipe to be kind of a pain (really difficult to blend), and not worth it when guacamole has a similar flavor profile but better. I don’t really get why this exists. Wouldn’t recommend.
I would recommend giving it a try. I have made it a handful of times and it has not been bad once. It was simple with the vitamix, just add water to thin it out.
This recipe is amazing. I was slightly hesitant as I am only just transitioning to vegan and have never been a ‘creative’ vegetarian. I have been using it on my burritos to replace the cheese and as a sauce for my veg. Yum yum yum!
Oh, I’m glad you’re enjoying it, Elli. Experimenting with new foods can be both fun, and scary! So it’s wonderful to hear this recipe is a count in the “win” column. :)
can’t wait to try it,cashews soaking
This was so good – both my husband and I have become sensitive to dairy in the last year so looking for alternatives. I only have a food processor so took awhile to get it smooth. Currently eating it on some roasted veg!
Can this be frozen…..if so for how long.
Hi Joyce, I haven’t personally tried freezing it before, but I’d recommend freezing a very small portion (maybe in an ice cube tray), thawing it, and then seeing how it tastes. If that works then it’ll probably work for a larger portion too. Please let us know how it goes!
This was my first completely vegan supper I’ve ever prepared for my family (Enchilada Recipe from this site). My picky meat and dairy loving husband loved it. Even my toddler was impressed (I didn’t use the spicier ingredients). We eat guacamole a lot so this was a great, healthy alternative to cheese and guacamole. I plan on using it in veggies and other dishes!
I’m so, so happy to hear the recipes were a hit with everyone, Chels! :)