A cool, rich, and perfectly creamy cilantro sauce that is a sure way to brighten up the mood in refreshing dishes.
Guys, this nut-free sauce is dead-easy to make with just the use of a handy high-powered blender and a handful of fresh ingredients. We’re keeping this recipe yogurt-free, using easy-to-find ingredients.
I plucked a fresh batch of cilantro from my patio garden to make this sauce recipe I am happy to announce that my first batch of homegrown cilantro was a success.
After lifting the cilantro from the soil, I gave them a quick rinse, shake, and a rough chop. Their refreshing smell traveled throughout my kitchen.
I initially thought about making a batch of sofrito with my homegrown cilantro, but I had to switch things up.
More Recipes With Cilantro
- Puerto Rican Sofrito
- Vegan Avocado “Chicken” Salad
- Better Than Chipotle Sofritas Recipe
- Meatless Picadillo
How To Make Plant-Based Creamy Cilantro Sauce
If you know how to boil water, you know how to make a vegan cilantro sauce.
1. Boil Sunflower Seeds
The first, very important step to a thick and creamy cilantro sauce is to prepare raw sunflower seeds – this will essentially be our cream base.
Then, soak the sunflower seeds overnight or boil them for 10 minutes. This step is similar to how we prepare my homemade vegan cheese sauce.
I typically opt for boiled sunflower seeds since a lot of my meal planning can be a spur of the moment.
Once the sunflower seeds have softened from the rapid boil, we’ll set them aside to cool for a bit.
2. Blend Everything Together
I suggest using a good-quality blender to achieve a uniform, creamy texture.
3. Chill The Cilantro Sauce Or Use Right Away
I appreciate the sauce when it’s chilled, especially for cold dishes like raw tacos or salads. However, it can be served warm too – that’s up to you and what how you’re planning on using it.
How To Store Sauce
I recommend using the sauce right away when its the freshest, or up to 3-4 days.
Need ideas for dinner? Check out 11 Easy Plant-Based Dinner Ideas.
More Sauce & Dips Recipes
For this recipe, I used my homemade creamy cilantro sauce for tofu tacos – which are so easy to make.
I essentially cut extra-firm tofu into cubes and then pan-fry them on each side until golden and crispy. I then toss them with spices and a splash of soy sauce.
I then assemble the tacos with the cooked tofu, Roma tomatoes, cucumbers, and anything else I have around the kitchen that needs to be used up.
Plant-Based Creamy Cilantro Sauce
- 3 cups of water
- 1 teaspoon of salt
- 1 cup sunflower seeds
kernels raw, unsalted
- 1 cup reserved sunflower seed water Leftover boiled water
- 20 grams cilantro roughly chopped
- 1/2 teaspoon garlic powder
- Bring 3 cups of water and 1 teaspoon of salt to a boil over high heat.
- Once at a boil, add the sunflower seeds. Boil for 10 minutes.
- Remove from heat. Remove sunflower seeds from water and reserve the extra boiled water.
- This requires raw, unsalted sunflower seed kernels. If they are salted or roasted, it will impact the flavor in this recipe.
- Any high-speed blender like Nutribullet or Oster will work just fine.
- Be sure to reserve the boiled water used for the sunflower seeds. This will add flavor to the sauce.
- Add more or less reserved boiled water – depending on the thickness/consistency you prefer.
Did you try out this Plant-Based Creamy Cilantro Sauce recipe?