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Cilantro-Lime Garlic Cashew Sauce
Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free
★★★★★
4.9 from 28 reviews
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.
Nutrition Information
(click to expand)
More Sauce Recipes
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Amanda
6 years ago
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 >.<
Reply
Angela Liddon
Reply toAmanda
6 years ago
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!
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Kara
6 years ago
Recipe Rating :
Seriously delicious! I doubled recipe added entire large avocado and large jalapeno and seeds for a kick.
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Lorena Madueno
6 years ago
This sauce look yummy! Going to try using as pasta sauce instead of my boring plain avocado sauce.?
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Molly
6 years ago
My kiddos are allergic to lime – do you have a good substitute recommendation? Thx!
Reply
Angela Liddon
Reply toMolly
6 years ago
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.
Reply
Bianca
6 years ago
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.
Reply
Angela Liddon (Oh She Glows)
Author
Reply toBianca
6 years ago
I’m thrilled you love it so much…thank you!
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Laurie
6 years ago
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.
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Angela Liddon (Oh She Glows)
Author
Reply toLaurie
6 years ago
Oh I love the idea of adding it to coleslaw! Good call :)
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Clea
6 years ago
Yum! Does this freeze well? Perhaps in ice cube trays? Thank you.
Reply
Angela Liddon (Oh She Glows)
Author
Reply toClea
6 years ago
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!
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Lisa
6 years ago
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.
Reply
Angela Liddon (Oh She Glows)
Author
Reply toLisa
6 years ago
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.
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Ana
5 years ago
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?
Thanks
Ana
Reply
Angela Liddon (Oh She Glows)
Author
Reply toAna
5 years ago
Hey Ana, It should be good for 4-5 days possibly longer as long as it tastes fine to you!
Reply
Tessa
5 years ago
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.
Reply
Angela Liddon (Oh She Glows)
Author
Reply toTessa
5 years ago
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).
Reply
Mary G
4 years ago
Recipe Rating :
This is delicious. It’s a great dip, salad dressing or snappy sauce to doctor up anything that needs a kick of flavor.
Reply
Karema
4 years ago
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
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Dennis
4 years ago
I made a version of this without avocado. How long would it keep in the fridge?
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Kate K.
3 years ago
Recipe Rating :
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! ?
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laura
3 years ago
Recipe Rating :
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!
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Kelly
2 years ago
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!
Reply
Kay Palamski
2 years ago
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!
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Jessika
2 years ago
Recipe Rating :
Easy.Delicious. I’m not letting one dollop go to waste!
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Madison
1 year ago
How well does this store?
Reply
April B
Reply toMadison
1 year ago
Wondering this also!
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