Amazing vegan creamy cilantro sauce recipe! A simple cilantro lime dressing for tacos, salads, nachos, or using as a dip.
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Hi, Rhubarbarians! Ready for a creamy, spicy cilantro sauce you'll want to drizzle onto everything?
This Mexican inspired sauce is made with just 5 ingredients, the main ingredient (other than cilantro, of course) being very unexpected: tofu! Before you click away, give this one a try. You'll never know there's tofu in it.
A vegan cilantro lime dressing perfect for tacos, nachos, taco bowls, salads, quesadillas, the list is endless!
This is the sauce that we put on our vegan tofu tacos and it's always a hit!
Here's a list of our top ten favorite sauces for tacos!
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Why you'll love this
We love the Mexican inspired flavors of cilantro crema, so we made a vegan version that's just as delicious.
It's creamy yet refreshing, spicy yet light, and versatile enough to use as a sauce, a dressing, or as a dip!
If you're skeptical of the tofu, fear not. You will not taste the tofu! I promise. The tofu creates a creamy consistency while keeping the sauce dairy free.
So, go ahead. Drizzle this vegan cilantro sauce on all the vegetarian tacos!
When is cilantro in season? Cilantro grows best in cooler seasons, but doesn't do well in frost. Spring and fall are the best!
More sauces to try:
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Ingredients and equipment
Here are all of the ingredients and the equipment that you will need to make this cilantro sauce at home. Full ingredient amounts are listed in the recipe card at the bottom of this article
Ingredients:
- Firm tofu
- Fresh lime juice
- Jalapeno
- Fresh cilantro
- Water
- Salt and pepper
Equipment:
- Sharp knife: for slicing and chopping
- Paper towel or clean kitchen towel: for drying the tofu
- High speed blender or smoothie maker
- Measuring spoons
- Measuring cups
- Citrus juicer: optional for the lime juice
- Carafe or container: to store the sauce
Step by step instructions
Here is a visual guide to making perfect vegan cilantro lime dressing at home. Full ingredient amounts and instructions are listed in the recipe card at the bottom of this article
- First, pat your tofu dry.
- Break the tofu into chunks with your fingers while you place them into a blender.
- Add the lime juice.
- Add the jalapeno.
- Add the cilantro.
- Add the water.
- Then add the salt and pepper.
- Blend until smooth.
- Taste and add more salt and pepper to your liking if needed.
Serving suggestions
This is so tasty and so versatile! It's great as a sauce, a dressing, and as a dip.
Use it as a sauce: for tacos, burritos, enchiladas, proteins, sandwich spreads, and roasted veggies.
Use it as a dressing: for taco salads and veggie bowls.
Use it as a dip: for tortilla chips, nachos, and quesadillas.
Recipes to try with cilantro sauce:
Recipe tips and substitutions
- I recommend using a high speed blender or smoothie maker over a food processor. A food processor will work if that's all you have, but the texture won't be as smooth.
- To make the sauce mild, remove the seeds from the jalapeno or omit it completely.
- To make the sauce spicier, swap the jalapeno for a serrano or habanero pepper.
- If you'd rather not use tofu, go ahead and use sour cream, but don't add the water.
- You will need to adjust the salt and pepper level to taste at the end depending on the dish you will serve the sauce with.
- Add a small garlic clove to the sauce before pureeing if desired.
- For a stronger lime flavor, add a teaspoon of lime zest to the sauce before pureeing.
Storing and freezing
Storing: Store the sauce in a sealed container in the refrigerator for up to 7 days.
Freezing: Freeze the sauce in a well sealed container in the freezer for up to 6 months. It freezes great because it's dairy free! Thaw the sauce in the refrigerator before using.
Pro tip: freeze the sauce in an ice cube tray and add the frozen cubes to batches of soup!
FAQs
This vegan cilantro sauce is made of tofu, lime juice, jalapeno, cilantro, water, salt, and pepper.
This vegan cilantro sauce lasts in the fridge for up to 7 days.
Sometimes cilantro stems can be bitter. Be sure to use both leaves and stems or just leaves.
More vegetarian and vegan Mexican inspired recipes to try:
- Sour cream enchilada sauce
- Butternut squash and black bean tacos
- Vegan pozole with black beans and poblanos
- Quick strawberry pico de gallo
- Pecan pinto bean taco lettuce wraps
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Creamy cilantro sauce (vegan)
Ingredients
- 8 ounces firm tofu
- 3 Tablespoons fresh lime juice
- ½ medium jalapeno
- 1 cup fresh cilantro, leaves and stems
- ⅓ cup water
- ¼ teaspoon salt plus more if desired
- ¼ teaspoon pepper plus more if desired
Instructions
- Pat the tofu dry and break into large chunks while you place the chunks into a high speed blender or smoothie maker.8 ounces firm tofu
- Add the lime juice, jalapeno, cilantro, water, salt, and pepper.3 Tablespoons fresh lime juice, ½ medium jalapeno, 1 cup fresh cilantro, leaves and stems, ⅓ cup water, ¼ teaspoon salt, ¼ teaspoon pepper
- Blend until fully pureed.
- Taste and season to your liking with more salt and pepper, depending on what you're serving it with.
Notes
- I recommend using a high speed blender or smoothie maker over a food processor. A food processor will work if that's all you have, but the texture won't be as smooth.
- To make the sauce mild, remove the seeds from the jalapeno or omit it completely.
- To make the sauce spicier, swap the jalapeno for a serrano or habanero pepper.
- If you'd rather not use tofu, go ahead and use sour cream, but don't add the water.
- You will need to adjust the salt and pepper level to taste at the end depending on the dish you will serve the sauce with.
- Add a small garlic clove to the sauce before pureeing if desired.
- For a stronger lime flavor, add a teaspoon of lime zest to the sauce before pureeing.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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