Updated: 4 days ago

We reduced our cheese consumption dramatically by adding this sauce to all our favorite Mexican dishes in place of cheese. It's creamy, tangy and bright with a hint of heat - made with cashews, lime, jalapeno & cilantro.

Yields about 1 cup


  • ¾ cup raw cashews* (see note)

  • 1 large (or 2 small) clove garlic

  • ½ med-large jalapeno, seeds and stem removed

  • 3 Tbsp fresh cilantro

  • 1 Tbsp lime juice

  • ½ cup water

  • ¼ tsp sea salt (or to taste)


  1. Add all ingredients to a high-speed blender and combine until smooth and creamy.

  2. Refrigerate for at least 30 minutes before consuming to allow consistency to thicken. Store in a airtight container and refrigerate for up to 5 days.

*NOTE: If you don't have a high-speed blender, soak the cashews in hot water for one hour, then discard water. Add all ingredients to a regular blender or food processor and combine until smooth and creamy, about 4 minutes or so.


  • Use it as a swap for mayo - just omit the jalapeno.

  • If you don't like cilantro, use parsley instead.

  • Use lemon instead of lime.