A little bit of tang, a little bit of spice. Use this tangy chili lime sauce as a dip, spread or just eat it with a spoon. Flavorful, easy to make and only 5 ingredients!
It’s been a week since I finally had my 3rd little boy! I have missed being in the kitchen so much as I finished off my pregnancy and now as I recover. I have done a few things here and there but not the big recipes I am so excited about trialing.
One day at a time, but I’m getting closer and closer to being ready and healed! In the mean time, I have some great stuff in line to share, that I worked on when I was able to be up and about…this is one of my new favorites!
Sometimes Accidents Make The Best Recipes
Case in point, this one. I was looking for a little extra oomph for some lentil tacos we were having for dinner, because I was in an extra oomph type of mood, so I did what I do best…make something out of nothing as my husband calls it!
I felt like having a sauce with a little zip to it, so looking at what I had, I gathered up a few ingredients and put them in my favorite machine, my Vitamix! Then, I let magic happen. Holy moly, this sauce turned out awesome! Well, at least if you like the tang of lime mixed with the kick of chili spice…if not then more for the rest of us!
A Creamy Vegan Lime Sauce Made In A Blender
The best thing about this sauce is that it is SO simple, only 5 ingredients plus water. Put them in your blender and BAM! Dinner just got taken up a notch! I have BIG plans for this little masterpiece.
Once I’m back in the kitchen and able to work on my longer creations, get ready for some mind blowing recipes. I have ideas coming out of every part of my brain and I just can’t stop them, so lucky for you, they will all be created! Stay tuned friends!
In the meantime, leave a comment on the blog if you try this, I love hearing your feedback! You can also tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it! Hope you enjoy it as much as we did!
- 1 1/2 cups raw almonds
- 1/4 cup plus 2 tablespoons fresh lime juice
- 2 1/2 cups water
- 1 tablespoon plus 1 teaspoon chili powder
- 4 cloves fresh garlic
- Himalayan pink salt to taste I used about 3/4 teaspoon
- Soak almonds overnight to soften, especially if not using a high speed blender.
- Place ingredients into a high speed blender or food processor and blend until smooth.
You can adjust the lime juice and chili powder depending on how tangy and spicy you want it. Add more water if you want it thinner. It freezes well so we always freeze extras.