Easy Vegan Taco Sauce (Creamy & Flavorful!)
My creamy vegan taco sauce is a flavorful blend of wholesome ingredients that elevates any dish! I combined raw cashews with fragrant spices and zesty lime juice, creating a rich, tangy sauce that's perfect for tacos, burritos, salads, and more. This quick and easy recipe comes together in just 5 minutes, offering a delicious way to enhance the flavors of your favorite meals with minimal effort.
Servings: 16
Calories: 71kcal
Equipment
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
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
- Soaking Alternative: It’s best to soak cashews over night but if in a hurry you can soak in hot water for 2-3 hours or boil for 30 minutes. You can also grind them dry with a coffee or spice grinder.
- Serving Size: This makes about 2 cups sauce. Serving size is 2 tablespoons.
- Extra Creamy: For an extra creamy version I use cashew milk or almond milk, but since we are already blending up cashews I find that water gives the most ideal consistency for drizzle over tacos!
- For Dressings: If you plan to use this as a creamy vegan taco dressing it may need to be thinned out just a bit. I usually add an extra dash of water so that it can be more evenly dispersed on the greens.
- To Store: Place leftover sauce in an airtight container or glass mason jar, and store in the fridge for about 5 days.
Nutrition
Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g