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Creamy cilantro sauce.

Creamy Cilantro Sauce

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  • Author: Alexandra Shytsman
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: About 1 1/4 cups 1x
  • Category: Sauces
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan


Use this herby sauce for tacos, as a sandwich condiment, and on grain bowls, plantains, and roasted vegetables.


  • 1/2 cup raw cashews* (see note below)
  • 2 packed cups cilantro leaves with tender stems (about 1 small bunch)*
  • 1 medium garlic clove
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon mild vinegar (white wine, apple cider, or rice)
  • 1 tablespoon white miso
  • 1/2 teaspoon fine sea salt
  • 1/2 cup filtered water


  1. Place the cashews in a bowl and cover with boiling water. Set aside to soak for at least 30 minutes.
  2. Drain the cashews and place in a blender. Add the remaining ingredients and blend until smooth. Taste and adjust the seasonings, if needed.
  3. Transfer to an airtight container and keep in the fridge. Use within 5 days.


  • Roasted cashews are technically fine here, too – they just have a nuttier flavor. You can also sub with blanched almonds.
  • No need to pluck off each individual leaf. Just discard the tough bottom stems, and use the remaining leaves and tender stems for the sauce.


  • Serving Size: 2 tablespoons
  • Calories: 65
  • Sodium: 160 mg
  • Fat: 6.1 g
  • Carbohydrates: 2.8 g
  • Protein: 1.3 g
Tofu with tomatoes.

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