Is this your new favorite sauce, condiment, or dressing? That is for you to decide, but one thing we can assure you of is that this cilantro cream sauce is quick, easy, and incredibly flavorful. It goes with nearly everything from raw vegan tacos to zucchini noodles, but you can also use it as a dip for raw vegetables. If nobody is looking, you can even enjoy it solo by the spoonful. We don’t judge!

Raw cashews make up the base of this sauce, and they are the reason it is extra creamy. In order to create a creamier sauce, we recommend that you soak your cashews for at least an hour before blending them with the rest of the ingredients. Should you want to decrease the soaking time, you can soak the cashews in very hot water for about 10-20 minutes. Cashews are just the base, but the real flavor comes from the other ingredients, specifically the lime and cilantro, the two star players in this recipe.

This cilantro cream sauce calls for both the zest and juice of limes. Make sure that you zest the limes with a microplane before you juice them. Regarding zesting, make sure that you don’t grate too far into the peel. You don’t want a lot of the white pith underneath the green skin because that will create a more unpleasant flavor. Add the cilantro, including the stems, as well as the garlic powder, onion powder, and sea salt to the blender, blend until smooth, and enjoy. We hope you love this sauce as much as we do!