Lemon Lime Jalapeño Cream Sauce (or dressing)

I just got back from a month in Spain and finally getting a chance to be back in the kitchen. What I miss most when I’m away from home is preparing my own dishes. As usual, I ate well on my trip, found lots of great vegan places to eat, and got some ideas for future dishes. But, I missed pasta! I couldn’t wait to fix my own bowl of spaghetti, and use the beautiful olive oil I brought home. This spicy citrus cream sauce is so clean and refreshing, perfect for a hot day, over quinoa or rice, or over a big salad. It has a truly unique flavor that is unexpected, yet tangy, smooth, and versatile. It will only take a few minutes…let’s start now.

Lemon-Lime Cream Sauce

Lemon-Lime Cream Sauce

Yields: 2 cups

  • Juice of 1 lemon (or 2 if you want it extra tangy)
  • juice of 1 lime
  • 1/2-1 jalapeno, depending on heat tolerance
  • 1/4 cup raw cashews (best if soaked in water overnight)
  • handful of fresh basil
  • 1/2 tbsp coconut sugar or maple syrup
  • 1/4 cup olive oil
  • 1/3 cup grapeseed oil
  • 1 tsp mustard
  • 1/2 cup unsweetened almond milk
  • salt, pepper, cayenne

Blend all ingredients until it turns into a creamy whip. If you want it thinner, add a little more almond milk. Pour over pasta, salad, vegetables, rice and beans, or quinoa.

  • Total time: less than 5 minutes
Lemon Lime Cream Sauce
Lemon Lime Cream Sauce
Lemon Lime Cream Sauce

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