There are many more ways to use this cilantro sauce! What would you use it for? Why we love this recipe: This tangy green sauce is a big favorite in our household: it’s perfect with grilled vegetables, roasted vegetables, on Mexican sweet potatoes, or drizzled over power bowls or falafel salad. It’s even pretty mild on the cilantro flavor—so it’s not even offensive to avowed cilantro haters!
Raw or roasted cashews (unsalted): Look for unsalted cashews. If all you can find is salted, simply add half the amount of salt in the recipe below, then taste and adjust the salt as needed. Lime juice: Freshly squeezed lime juice will give you the best flavor in this sauce. We’re not big fans of the bottled stuff around here: it doesn’t have the right flavor! Cilantro leaves and stems: To make this sauce extra simple to whip up, you can use the tender stems in the cilantro too: no need to chop it.
This cilantro sauce is basically a cashew cream made with cilantro and lime! Here’s how to make cilantro sauce:
Soak the cashews: Soak cashews for 1 hour (30 minutes if you have a high speed blender). You also can soak them overnight if you think of it, but it’s not required. Add seasonings: To a blender, add the drained cashews, cilantro, lime, and kosher salt. Blend: Blend until a thick, creamy green sauce forms.
Can you soak the cashews any less than 1 hour? Alex and I have tried some shortcuts. The shortest amount of time we can get away with is 30 minutes of soaking time with our high speed blender. Another tip is boiling the cashews for 30 minutes, which softens them faster! Can you soak the cashews more than 1 hour? Longer is better for this cilantro sauce. Start the soak the night before and refrigerate overnight.
Frequently asked questions
5 from 1 review **The cilantro flavor is fairly mild, so if you’re a big cilantro lover, add another handful or so of cilantro. You may have to add a bit more water too to get the desired consistency.
