Smooth, tangy, creamy lemon sauce to accent all your Mexican foods! Pairs well with almost anything, veggie based and a dash of protein. Win win!
Sour cream was never my favorite condiment. When it came to creamy toppings, I always much preferred something tangy and light. So when I was working on my latest Mexican inspired meal, I knew I needed to create yet one more sauce for everything Mexican based, and that’s a lot for us taco lovers, so I knew it would be used well.
Enter this creamy lemon sauce. Creamy, tangy, and lots of delicious garlic! Feel free to tone it down a bit but why would you?! Garlic is food medicine for your taste buds and health!
I like to think of this guy as “The Wingman,” not the star of the show when it comes to sauces, but the supporting actor with whom the lead would not be as good without. I’ve paired this along side of my Easy Red Enchilada Sauce, and let me tell you, INSANE!
Try This Lemon Cream Sauce With Your Favorite Mexican Dishes!
I mean, the sauce is great on it’s own, but try a drizzle of this creamy lemon sauce and great becomes “shove in your mouth before it’s too late.” Too late for what you ask? My kids. My two toddler age kiddos that want to eat everything I do (and lets not forget that baby that is showing signs of being ready to eat). And by eat I mean whine at my feet until I give them some. So SHHHH don’t tell them I’ve got the dual sauce thing going on…
So what are you waiting for? Every star needs a wingman. This creamy lemon sauce is easy to make and won’t take long! Plus it only has 5 ingredients (plus salt and water and if you don’t have those hanging out at home then this serves as a good reminder to stock up!).
Don’t forget to let me know what you think of your new sauce buddy. I so very much love seeing all your comments and feedback, so leave a comment here, find me on Facebook or tag me on Instagram at both @veggiesdontbite #veggiesdontbite so I don’t miss it! Instagram is now picking and choosing what they want to show you, and I’ve been missing some of your tags. So don’t forget to tag me in your main comment, I really don’t want to miss it! I do respond to each and every comment I see!
- 1/2 cup cooked cauliflower
- 3 cups white beans a little under 2- 15 ounce cans
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 clove fresh garlic
- Himalayan pink salt to taste I used about 1 teaspoon
- 1/2 to 1 cup water to thin out to desired consistency
- If you haven't already, wash and boil or steam cauliflower until really tender, breaks apart when forked. About 20 minutes.
- Place ingredients into a high speed blender or food processor and blend until smooth.
- Adding more water will make it more of a drizzle or dressing, less water makes it more of a dip.
- This sauce freezes well so it can be prepped ahead of time and frozen for later use. When defrosting, do so slowly on the counter. You will need to mix or whip again with a whisk to regain the consistency.
- Tips to prep ahead: Cook cauliflower.