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Cilantro Lime Cream Sauce Yield: About 1 1/2 cups Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
If you enjoy cilantro, this sauce is creamy, bright, and full of flavor. It pairs well with Mexican, Tex-Mex, and Thai cuisine. You can also use it as a salad dressing, potato topping, or a sauce for vegetables and pasta. Prep Time 5 minutes (30 minutes non-active) Cook Time none

Ingredients:

• 1/2 cup Raw Cashews
• 1 clove Garlic
• 1 cup Boiling water
• 1 small Lime
• 1/4 teaspoon Ground cumin
• 2 teaspoons flaxseed meal (golden flaxseed works best for not altering the color) (view or buy here)
• 1 small green onion - thinly sliced
• 1/2 cup Chopped cilantro (packed fairly tight)
• 1/2 teaspoon kosher salt

Special Equipment:

Blender (A high powered blender works best, but a standard blender will also work) (Vitamix) (Nutri Ninja)

Microplane, citrus zester, or very fine grater (Microplane)

 

Preparation Method:

Place the cashews and garlic clove in a small bowl and pour 1 cup of boiling water into the bowl. Let the cashews and garlic soak for 30 minutes.

Using a micro-plane, zester, or very fine grater, grate the zest from the lime, and slice the lime in half.

After soaking, pour the cashews, garlic clove, and soaking water into a blender. Add the cumin, lime zest, and squeeze the juice from the lime into the blender. Blend on high, pulsing and scraping down the sides as needed until the mixture is very smooth. Add the flaxseed meal, green onion, and chopped cilantro and blend until the sauce is bright green and only very small pieces of cilantro are visible.

Use immediately, or place in a sealed container and refrigerate up to 1 week. The sauce works well with Tex-Mex, Mexican, Thai, or drizzled over a baked potato or pasta.