A cool, rich, and perfectly creamy cilantro sauce that is a sure way to brighten up the mood in refreshing dishes.
With a mild nutty, refreshing flavor, it is a great addition to tacos, burritos, sandwiches, and wraps.
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.
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
Then we’re heading to the easy and satisfying part of the recipe: blend all of the ingredients until smooth. A blender or a food processor can be used for this.
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 how you’re planning on using it.
How To Store Sauce
Your homemade, plant-based creamy cilantro sauce should be stored in an air-tight container, bottle, or canning jar.
I recommend using the sauce right away when it’s freshest, or up to 3-4 days.
Need any 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.
- Combine sunflower seeds, 1 cup of the reserved water, cilantro, garlic powder, into a blender or food processor. Blend until creamy.
- 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?
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