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    Home ▸ Vegan Sauces and Toppings

    Vegan Spicy Cilantro Cream Sauce

    Last modified: April 29, 2019. Originally posted: January 30, 2019 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    The perfect tangy, subtly spicy, cilantro cream sauce for any meal. Dip it, coat it or drizzle it on top. The flavors of every ingredient come through! #veganmexican #vegansauce

    The perfect tangy, subtly spicy, cilantro cream sauce for any meal. Dip it, coat it or drizzle it on top. The flavors of every ingredient really come through!

    Glass jar on a white wood table filled with a creamy orange sauce drizzling down the side

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    I don't wear the crown of sauce queen for nothing. I have a thing with sauces, and it's not subtle in the least. Sauce makes or breaks a food for me.

    Creamy vegan sauces

    The one thing I love doing is showing how creamy I can get a vegan sauce to be. It's second nature to me now, I would like to say I'm kind of an expert. Have you seen my cookbook? It has sauces GALORE.

    The key to creamy is cashews. Sorry nut free peeps but this is the truth. There are other ways, for sure, but cashews are hands down the best flavor. I often add a touch of potato, or maybe some white beans for protein. But always, cashews.

    So when I created these amazing easy enchiladas, I thought...but first sauce. And a Mexican flared creamy sauce at that.

    Hello there creamy cilantro sauce with sriracha. It pretty much screams enchiladas.

    Spoon dipping into jar with a creamy orange sauce with green specks

    How do you make cilantro cream sauce?

    It really doesn't get much easier than a creamy vegan sauce. It's even easier than a dairy filled sauce that you have to stir on the stove for years on end waiting for it to get it's cream on.

    1. Dump all the things into your high speed blender (regular blenders work too, but you need to soak the cashews overnight or boil them for a bit).
    2. Blend on high speed until smooth and creamy.

    Top view of blender filled with a creamy orange sauce

    What can you put cilantro cream sauce on?

    The question should read, what CAN'T you put it on!

    • burritos
    • tacos
    • veggies
    • crackers
    • your fingers
    • a spoon
    •  your face
    • salad
    • bowls

     

    Try these other delicious recipes on your next Mexican dinner night!

    • Healthy Crunchy Vegan Taco Cups
    • Low Fat Vegan Mexican Taco Bowl
    • Mexican Tequila Lime Chickpea Soup

    Click here to subscribe
     

    Glass jar on a white wood table filled with a creamy orange sauce drizzling down the side

    Spicy Cilantro Cream Sauce

    Sophia DeSantis
    The perfect tangy, subtly spicy, cilantro cream sauce for any meal. Dip it, coat it or drizzle it on top. The flavors of every ingredient really come through!
    4.86 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course 30 Minutes or Less, Sauce
    Cuisine Mexican
    Servings 8
    Calories 93 kcal

    Ingredients
     
     

    • 1 cup raw cashews (see note)
    • 1 cup water
    • ¼ cup lemon juice
    • 3 cloves garlic
    • 1 tablespoon sriracha (add 1 teaspoon for little to no spice, add more for more spice)
    • 1 teaspoon sea salt
    • 1 teaspoon smoked paprika
    • ¼ cup cilantro

    Instructions
     

    • Put all ingredients, except the cilantro, into a blender and blend on high until nice a smooth.
    • Add cilantro and pulse until chopped but not pureed in.

    Notes

    • If you are not using a high speed blender, you can grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method). You can also soak them overnight or boil them for 30 minutes.
    • Sauce thickens in the fridge, allow to cool a bit before serving.
    • Makes 2 cups, serving size is ¼ cup

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 93kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 307mgPotassium: 124mgFiber: 0gSugar: 1gVitamin A: 155IUVitamin C: 4.6mgCalcium: 8mgIron: 1.1mg

    Nutrition and metric information should be considered an estimate.

    Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!

     

    « Zucchini Ravioli: A Low Carb Vegan Meal
    Easy Vegan Chickpea and Spinach Enchiladas »
    16.1K shares

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    1. Isa

      January 06, 2022 at 10:51 am

      Thanks for sharing. I love this sauce!!!

      Reply
      • veggiesdontbite

        January 06, 2022 at 4:23 pm

        So happy you liked it!!

        Reply
    2. Nicole

      February 25, 2021 at 5:37 pm

      Made this sauce just now since I cooked all kinds of Mexican sides for a big bowl and wasn't sure what to put on it. Found your recipe and the sauce is absolutely delicious! What a great flavour! Thank you for this great recipe! I will keep this in my recipe books 🙂

      Reply
      • veggiesdontbite

        March 01, 2021 at 12:30 pm

        I am so happy you liked it Nicole!! It's one of our favorites!

        Reply
    3. Carmen

      February 22, 2021 at 3:36 pm

      This is my first time ever leaving a recipe review, but I knew I had to thank you for this amazing sauce! Wow. The texture, the taste, the way it forms a crust in the oven, everything is perfect! The only change I made was using a lime instead of lemon since I think it pairs better with the Sriracha and cilantro. Seriously, thank you so much for the recipe 🙂

      Reply
      • veggiesdontbite

        February 22, 2021 at 3:49 pm

        Wow Carmen! Thank you so much for the great review. I am so happy you liked it. I sometimes swap out lime too, just depends on what I have! I love them both.

        Reply
    4. Janei

      February 18, 2021 at 1:59 pm

      Didnt have much flavor. Really thin. Will let sit overnight. hopeit's better. Add chili powder. .

      Reply
      • veggiesdontbite

        February 18, 2021 at 5:07 pm

        Hi Janei, I am shocked that flavor was an issue. This sauce has a ton of flavor as written. Perhaps you accidentally used too few cashews or too much liquid? Or maybe your hot sauce isn't very flavorful? It is a touch thin after you make it due to the heat of the blender, but thickens a lot once it is cooled as I state in the recipe info.

        Reply
    5. Shiva Madaan

      January 23, 2021 at 3:51 pm

      Hey, that's nice, gonna try that this weekend. One question - for how long can I keep it refrigerated? I like to make the stuff in bulk and store them.

      Reply
      • veggiesdontbite

        January 25, 2021 at 9:50 am

        Hi Shiva, I usually eat this within the week. I'd say 7-10 days is max. If you want to make it in bulk, you can try freezing it. When it defrosts it's going to need a quick blend to get the consistency back but it works. I'd suggest not adding the cilantro to the batch you freeze. Then let it defrost on the counter to room temperature and blend for consistency then pulse in the cilantro. Hope that helps!

        Reply
    6. Abbie

      September 02, 2020 at 11:30 am

      Love it!! Tastes so good on so many different things! Just a question though: how long does this keep in the fridge before expiring?

      Reply
      • veggiesdontbite

        September 02, 2020 at 9:45 pm

        Yay! So happy you like it! I keep it about 5-7 days. You can also freeze it. It will need to be whisked up when defrosted but still good!

        Reply
    7. elise

      August 24, 2020 at 1:41 pm

      Absolutely delicious!!! I've been looking for a good vegan sauce for a while and this is exactly what I wanted!! Thanks for the recipe!

      Reply
      • veggiesdontbite

        August 25, 2020 at 9:12 am

        I'm so happy you liked it!! Thanks so much for the great review!

        Reply
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