This Cilantro-Lime-Avocado Cashew Sauce is the BOMB! Completely dairy free, this sauce can be used to top my Tex-Mex n’ Mango Casserole or as a dip for tortilla chips. It is so delicious, and versatile, you’ll definitely want to triple the recipe!
1 1/2 cup raw cashews
1 cup fresh cilantro
2-3 large garlic cloves, depending upon your taste
Juice from 1 large lime
1/2 large avocado
Sea salt and black pepper to taste
1/2 teaspoon garlic powder
1/2 jalapeño, with seeds or seeded (I leave the seeds in)
3/4 to 1 cup water
- Soak cashews in boiling water for at least 1 hour. Or if you prefer, soak overnight.
- Drain and rinse the cashews after they have soaked the required time.
- Place all ingredients in a high speed blender. Start off by adding 3/4 cup water initially and if too thick, add the rest.
- Drizzle over your favorite dish for a tantalizing delight.