I'm a firm believer that sauces can elevate any dish! While
I don’t like cilantro in general, this sauce has become my favorite Mexican sauce.
It’s bursting with freshness, generous amounts of cilantro, and zesty lime for
a tangy punch. With a hint of chili powder spice and rich creaminess—despite
being vegan it checks all the boxes. What more could you ask for?
Ingredients
1/2 cup cashews (soaked for 6 hours)
1/4 cup water
Juice of 2 limes
1/4 cup fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
Instructions
Combine all ingredients in a high-powered blender and blend
on high until smooth and creamy.
Taste and adjust seasonings as desired.
Notes
To speed up the recipe, soak the cashews in boiling water
for 30 minutes.
For extra flavor, use the cilantro stems as well as the
leaves.
Store the cilantro lime sauce in an airtight container in
the fridge for 1 week.
Elizabeth Kilbride is a Writer and Editor with forty years
of experience in writing, with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts degree in Business
Management, a bachelor’s in mass communication and cyber-analysis, a master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Sauces, Kilbride, Potpourri of Frugality, Homemade, Do it
yourself
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