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A five minute sauce that adds so much flavor! We reduced our cheese consumption dramatically by adding this sauce to all of our favorite Mexican dishes. It's creamy, tangy and bright with a hint of heat - made with cashews, lime, jalapeno & cilantro.

Yields about 2/3 cup


  • 1/3 cup raw cashews* (see note)

  • 1/3 cup water

  • 1/4 medium jalapeno, seeds and ribs removed

  • 1 large clove garlic

  • 1 cup fresh cilantro leaves and some stems

  • 2 tablespoons fresh lime juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground cumin


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

  2. Refrigerate for at least 30 minutes before serving to allow consistency to thicken.

  3. Store in an 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 15 minutes, then discard water. Proceed with recipe above.


  • Use in place of mayo - just omit the jalapeno.

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

  • Use lemon in place of lime.

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