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


  • 1/2 cup raw cashews* (see note)

  • 1 large clove garlic

  • ½ med-large jalapeno, seeds and ribs removed

  • 3 Tbsp fresh cilantro leaves and some stems

  • 1 Tbsp fresh lime juice

  • ½ cup water

  • ¼ tsp sea salt, or more 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 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 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 in place of mayo - just omit the jalapeno.

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

  • Use lemon instead of lime.


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