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
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
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