Vegan Taco Sauce
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Taco night at my house is never complete without this creamy vegan taco sauce. I use cashews, lime juice, and chili powder and blend them into a silky, tangy sauce that instantly elevates any meal. It takes just 5 minutes to make, and is way better than any processed version.
Creamy sauces can completely change a meal, especially when they balance spice, acidity, and richness the way this vegan taco sauce does. When I created this sauce, I aimed for the same harmonious blend that I have in my easy homemade taco seasoning. Be sure to make this sauce for your next Mexican meal, and I promise you probably will not use store-bought sauces again.
I first made this sauce when my boys started getting into Mexican cuisine, and wanted to experience all the flavors and dishes. Pretty soon, I was making a vegan taco salad at least once a week, and we quickly made our way through all of the toppings and sauces. Then I made this sauce, after being disappointed by the ingredients in the store-bought ones. As soon as my boys tasted it, I knew I had to quickly make another batch, because this was clearly the new favorite.
👩🏽🍳 Why I Love This Recipe
Some sauces completely overpower a meal, but this vegan taco sauce adds creaminess and flavor without covering up the rest of the ingredients. It does a perfect job of highlighting and enhancing whatever it is added to, which is one of the reasons I love it. The cashews create a rich texture while lime juice and vinegar add a zesty brightness, and the careful selection of spices adds warmth that is not too intense for kids. As a health coach, I love that I can make this sauce using pantry staples and not need to depend on processed oils or heavy dairy ingredients for the perfect texture.
Another great thing about this recipe is how quick and easy it is to make. I start by blending the water, cashews, lime juice, and vinegar until smooth and creamy, then I add my seasoning and blend again. That’s all it takes.
When I first started making this sauce, everyone in my family could not get enough of it. And while I enjoyed it, I was worried that eating it so frequently would eventually lead to them growing tired of it. I started making it less and less, and tried out other sauces, which they enjoyed, but week after week, they still asked about the taco sauce.
Eventually, I relented and decided to make my boys and husband individual jars of sauce that they could use as they pleased. My husband ended up taking his jar to work and needed a replacement the next day. Ha! If you enjoy Mexican food, you should always have a jar of this in your fridge.
🥘 Ingredients
This is everything I need to create the complex flavors in this vegan taco sauce:
Water: I use water to help blend the cashew into a smooth sauce with the perfect drizzle consistency.
Raw cashews: These create the creamy base while keeping everything dairy-free.
Fresh lime juice: I use this to add a tang and balance the richness of the cashews.
Distilled white vinegar: I add a small amount of vinegar to sharpen the tangy flavor.
Seasoning: Chili powder, ground cumin, garlic powder, and sea salt give the sauce its amazing flavor.
🔪 How To Make
Making this vegan taco sauce could not be easier. This is how I make it:
Blend the base: I add the water, cashews, lime juice, and vinegar to a blender, and blend until it looks completely smooth and creamy.
Add the spices: Next, I add the chili powder, cumin, garlic powder, and sea salt, then I blend again until everything is fully combined.
Chill and serve: I pour the sauce into a jar or serving bowl and let it chill for a few minutes before using.
💭 Expert Tips
My #1 Secret Tip for this vegan taco sauce recipe is to soak the cashews overnight. I do this when I want the creamiest and smoothest taco sauce possible. Softer cashews blend more easily and break down into a silky texture without leaving tiny gritty bits hiding in the sauce.
Other Tips To Keep In Mind:
- Blend longer: Even when the sauce looks smooth, I keep blending for another 30-60 seconds. This ensures the cashews are fully broken down.
- Taste before chilling: The lime juice becomes stronger as the sauce sits in the fridge, so I like tasting the sauce before chilling and adjusting the salt if needed.
- Use warm water: If I have not soaked the cashews overnight, I soak them in warm water for at least 30 minutes to soften them faster.
- Add spice slowly: Chili powder and cayenne can quickly overpower the sauce, so I add small amounts gradually and blend between additions.
- Use a taco seasoning: If you really want to increase the flavor profile, use a taco seasoning blend like a homemade Old El Paso taco seasoning.
📖 Variations
I have tested several different versions of this vegan taco sauce, and these have been the ones that left a lasting impression:
Smoky chipotle: I blend in 1 teaspoon chipotle powder and 1/2 teaspoon smoked paprika for a smokier version that tastes incredible over grilled vegetables. My husband especially loves this in his burrito bowls.
Cilantro lime: I add 1/4 cup fresh cilantro and extra lime juice for a much brighter sauce that goes really well with salads. My boys love eating this plain with a few baked corn tortilla chips.
Jalapeno kick: I blend in 1 small jalapeno with the seeds removed for extra heat and a fresh pepper flavor. I usually make this version for an adult-only crowd and serve it with a cocktail made with jalapeno simple syrup.
🍽 Serving Suggestions
The possibilities really are endless when it comes to this vegan taco sauce. If you are unsure where to start, I recommend trying it in a BBQ jackfruit burrito bowl or with something simpler like crispy potato tacos.
For our last Mexican dinner night, we set up bowls of sauces and toppings and had a build-your-own-dinner night in an attempt to use up some leftovers. I made myself a bowl with brown rice, vegan chorizo, a spoonful of pineapple pico de gallo, and a generous drizzle of that vegan taco sauce. I topped it with fresh avocado, and it was so good that everyone in the family copied my bowl.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover taco sauce in an airtight jar or container in the refrigerator for up to 5 days.
Freezing: This sauce is not suitable for freezing since the texture changes once it thaws.
Reheating: I usually serve this sauce chilled or at room temperature. Just be sure to give it a good stir before serving.
❓Recipe FAQs
Why does my vegan taco sauce taste too sour?
Too much lime juice or vinegar is usually the reason behind this, especially since the flavors intensify after it has chilled for a while. When this happens, I blend in a few extra cashews or a splash of water to mellow the acidity. An extra pinch of salt can also help balance the sharp flavors.
What can I use instead of raw cashews?
When I need a nut-free option, I use sunflower seeds that have been soaked in warm water until softened. Silken tofu also creates a creamy texture, although the flavor becomes slightly lighter. And if you are using roasted nuts or seeds, I recommend reducing the salt slightly since they usually contain extra seasoning already.
How would I make this sauce without a blender?
If you do not have a blender, immersion blender, or food processor, you could use cashew butter and whisk everything together by hand. The texture will be less smooth, but it still tastes delicious. For this recipe, I recommend using 3/4 cup of the smoothest cashew butter you can find, and warming it slightly to make it easier to whisk with the other ingredients.
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Easy Vegan Taco Sauce (Creamy & Flavorful!)
Taco night at my house is never complete without this creamy vegan taco sauce. I use cashews, lime juice, and chili powder and blend them into a silky, tangy sauce that instantly elevates any meal. It takes just 5 minutes to make, and is way better than any processed version.
Servings: 16
Calories: 71kcal
Ingredients
- 1 cup water or for an extra creamy version use cashew milk
- 1½ cups raw cashews see note
- 5 teaspoons fresh lime juice
- 14 teaspoons distilled white vinegar ¼ cup plus 2 tsp
- 4 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Equipment
Instructions
- Place water, cashews, lime juice and vinegar into a blender and blend until smooth.
- Add chili powder, cumin, garlic powder and salt. Blend again until mixed well.
Notes
My #1 Secret Tip for this vegan taco sauce recipe is to soak the cashews overnight. I do this when I want the creamiest and smoothest taco sauce possible. Softer cashews blend more easily and break down into a silky texture without leaving tiny gritty bits hiding in the sauce.
Other Tips To Keep In Mind:
- Blend longer: Even when the sauce looks smooth, I keep blending for another 30-60 seconds. This ensures the cashews are fully broken down.
- Taste before chilling: The lime juice becomes stronger as the sauce sits in the fridge, so I like tasting the sauce before chilling and adjusting the salt if needed.
- Use warm water: If I have not soaked the cashews overnight, I soak them in warm water for at least 30 minutes to soften them faster.
- Add spice slowly: Chili powder and cayenne can quickly overpower the sauce, so I add small amounts gradually and blend between additions.
- Use a taco seasoning: If you really want to increase the flavor profile, use a taco seasoning blend like a homemade Old El Paso taco seasoning.
Nutrition
Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g
THIS IS DELICIOUS!! I had pretty low expectations and now I only pray my carnitas recipe is as good!!
Aw yay! I’m so happy to hear that Lisa!