This Cilantro Lime Sauce is tangy, rich, and creamy but completely dairy-free! A combination of silken tofu and cashews adds body and richness to the sauce, while just a teaspoon of miso adds an underlying umami flavor. The mustard isn’t for flavor but rather to emulsify the sauce. Without it, you may notice some separation over time in the fridge. If this happens, you can just mix it back together, but the mustard will help the sauce last longer (up to five days as opposed to two to three without it).
Tips:
- Make sure you are using silken tofu, not firm; otherwise, your sauce will turn out very thick and grainy.
- Soaking the cashews helps to soften them, making them easier to blend into a smooth mixture. Be sure to use raw, not toasted, cashews for a neutral flavor.
- Try sunflower or pumpkin seeds (raw, not toasted) for a nut-free option.
You can use any type of miso you have on hand, but in general, white/yellow miso is sweeter and milder in flavor, while red miso is saltier and offers a deeper umami flavor. For this sauce, I prefer white or yellow miso.
How to Use:
This Cilantro Lime Sauce pairs deliciously with latin-inspired flavors. Try it with some Plant-Based Whole30 tacos, plant-based chili, stuffed sweet potatoes, or as a dip for veggies or baked tofu.
Silken Tofu Cilantro Lime Sauce
Ingredients
- 150 g silken tofu
- 1/4 cup raw cashews soaked in hot water for 10 minutes
- 1 tsp miso paste
- 2-3 tbsp lime juice
- 1 tsp mustard
- 1 garlic clove minced
- 1/8 tsp salt or more to taste
- 1/4 tsp pepper
- 1/2 cup cilantro
Instructions
- ADD all ingredients to a blender and blend until combined.
- TASTE and add more salt, pepper, or lime juice as desired.
- STORE in a covered container in the fridge for up to 5 days.
