Easy Cilantro Lime Sauce
This simple Cilantro Lime Sauce is creamy and delicious dolloped on top of tacos, nachos, and baked potatoes. You can even add a little water and thin it out for use as a salad dressing. It is vegan, oil-free, and gluten-free.
Use this cilantro lime sauce as a salad dressing or as a topping for other recipes like Cauliflower Walnut Tacos or Bean Bulgur Tacos. It’s even delicious on baked potatoes. It can be a substitute for any recipes you might normally dollop a spoonful of sour cream on. It also happens to be vegan, gluten-free, and oil-free. We also have a sweet and tangy lime fruit sauce that is a terrific fruit dip, and I even use it as a cake glaze.
This fabulous recipe is from the cookbook, PlantPure Comfort Food, and was created by Kim Campbell, daughter-in-law of world-renowned, T. Colin Campbell, Ph.D. It is published here with permission.
Reasons you will love this sauce
- Bursting with Fresh Flavor – The zesty combination of cilantro and lime creates a vibrant, refreshing sauce that brightens up any dish.
- Quick & Easy to Make – This cilantro lime sauce comes together in just minutes.
- Vegan & Dairy-Free – A creamy, plant-based alternative that’s perfect for those looking for a vegan-friendly and lactose-free option.
- Versatile & Delicious – Use it as a dip or dressing, making it the perfect addition to tacos, salads, and grain bowls.
Ingredients you will need
- Avocado- Gives this recipe a yummy creamy texture.
- Cilantro- For that herby delicious taste that pairs well with lime.
- Lime- Tangy and the perfect complement for anything with cilantro.
- Orange juice- Helps add a little citrusy sweetness.
- Garlic- Adds flavor and spice.
- Jalapeño- This spices up this recipe and gives it a little kick, but it’s optional.
Tips and Suggestions
- Salt- The recipe does not call for salt, but I added a little and very much enjoyed it.
- Sweetener- If tangy is not your favorite, add a little sweetener.
- Spicyness- Not into spicy? No problem, just leave the jalapeño out.
- Thick or thin- This sauce has a thick consistency, but just add a little more water or even lime or orange juice to thin it enough to drizzle over a salad.
How to make Cilantro Lime Dressing
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Start by slicing the avocado in half and removing the pit. Scoop out the flesh with a spoon and add it to your blender or food processor. Check out these tips for how to tell if your avocado is ripe and ready to use.
STEP #2: Add all of the other ingredients and process in your blender until nice and creamy. The consistency will be thick and sauce-like for dolloping onto tacos. If you want it a little thinner, add more water one tablespoon at a time until you get the desired consistency.
STEP #3: Taste, and adjust the ingredients as desired. I actually added salt, even though it is not an ingredient listed by the chef.
You could even add a little sweetener if you like it a little sweeter.
STEP #4: Serve immediately or chill in the refrigerator before dolloping it on tacos, burritos, or chili.
That’s the great thing about this recipe. It’s very versatile and delicious.
Ways to use Cilantro Lime Sauce
Use this delicious sauce as a salad dressing drizzled over your favorite greens and salads or for dolloping on top of delicious dishes like these.
Frequently Asked Questions
To thin the dressing, add more lime juice or water. To thicken it, blend in extra cilantro or avocado depending on your desired texture.
This dressing is versatile and works great as a topping for tacos, grain bowls, salads, grilled vegetables, and even as a dip for chips or veggies.
Keep this sauce in an airtight container in the refrigerator for 3-4 days. Stir or shake before using, as ingredients may separate.
More Healthy Vegan Dressing Recipes
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Cilantro Lime Dressing
Ingredients
- 1 large ripe avocado pitted and peeled
- 2 garlic cloves peeled
- 1 jalapeno seeded
- ½ cup fresh cilantro leaves
- ½ cup orange juice
- ¼ cup of water or more as needed
- 2 tablespoons lime juice
Instructions
- Start by slicing the avocado in half and removing the pit. Scoop out the flesh with a spoon and add it to your blender or food processor. Check out these tips for how to tell if your avocado is ripe and ready to use.
- Add all of the other ingredients and process in your blender until nice and creamy.
- The consistency will be thick and great for dolloping onto tacos and baked potatoes. If you want it a little thinner, add more water one tablespoon at a time until you get the desired consistency.
- Taste, and adjust the ingredients as desired.
- I actually added salt, even though it is not an ingredient listed by the chef.
- You could even add a little sweetener if you like it a little sweeter. That's the great thing about this recipe. It's very versatile and delicious.
Video
Notes
- Salt- The recipe does not call for salt, but I added a little and very much enjoyed it.
- Sweetener- If tangy is not your favorite, add a little sweetener.
- Spicyness- Not into spicy? No problem, just leave the jalapeño out.
- Thick or thin- This sauce has a thick consistency, but just add a little more water or even lime or orange juice to thin it enough to drizzle over a salad.
- Storage- Keep this sauce in an airtight container in the refrigerator for 3-4 days.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
Kim Campbell is the author of the PlantPure Nation and the PlantPure Kitchen cookbooks. She developed more than 250 delicious whole-food plant-based recipes using no processed oils.
Kim is also the Director of Culinary Education and Development at PlantPure, where she works with her husband, Nelson, building an organization that promotes a whole food plant-based diet. Nelson directed and produced the groundbreaking movie, PlantPure Nation.
Kim graduated from Cornell University with a BS in Human Service Studies with a concentration in Nutrition and Child Development. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 25 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to a plant-based diet easier for people.
She is also the daughter-in-law of Dr. T. Colin Campbell, considered by many as the science ‘father’ of the rapidly growing plant-based nutrition movement.
