Cilantro is one of those vibrant herbs that instantly transforms any dish with its fresh, zesty flavor. For those following a vegan lifestyle, cilantro offers a bright and aromatic boost that enhances everything from salads to sauces.
Whether you’re a seasoned vegan cook or just exploring plant-based recipes, learning how to incorporate cilantro creatively can elevate your meals to a whole new level.
In this recipe blog post, we’re diving into a delicious, easy-to-make vegan cilantro recipe that’s versatile and bursting with flavor. Perfect as a dip, dressing, or topping, this cilantro concoction brings together simple ingredients for a refreshing culinary experience.
Get ready to embrace the vibrant taste of cilantro and add a splash of green goodness to your vegan kitchen!
Why You’ll Love This Recipe
This vegan cilantro recipe is a game-changer for anyone looking to add a fresh, herbaceous punch to their meals. It’s incredibly versatile, easy to make, and packed with nutrients.
Plus, it’s completely plant-based, making it perfect for vegans and those seeking healthy, natural options.
The recipe uses simple, wholesome ingredients that you likely already have in your pantry, and it takes less than 15 minutes to prepare. Whether you want a bright salad dressing, a vibrant sauce for grain bowls, or a creamy dip for veggies, this cilantro recipe fits the bill.
Bonus: It’s gluten-free, oil-free, and can be adjusted to suit your taste preferences. This recipe will quickly become a staple in your vegan cooking repertoire!
Ingredients
- 1 cup fresh cilantro leaves, packed, roughly chopped
- 1/2 cup raw cashews, soaked for 2 hours or boiled for 10 minutes
- 1/4 cup fresh lime juice (about 2 limes)
- 1 garlic clove, minced
- 1 small jalapeño, seeded and chopped (optional for heat)
- 1/3 cup water (adjust for desired consistency)
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
- 1/2 teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper, to taste
Equipment
- High-speed blender or food processor
- Measuring cups and spoons
- Knife and cutting board
- Bowl for soaking cashews (if soaking)
- Spatula or spoon for scraping down the sides
Instructions
- Prepare the cashews: If you haven’t already, soak the raw cashews in water for at least 2 hours to soften them. If short on time, boil cashews for 10 minutes until soft, then drain.
- Add ingredients to blender: In your high-speed blender or food processor, combine the soaked cashews, fresh cilantro leaves, lime juice, minced garlic, jalapeño (if using), nutritional yeast, cumin, salt, and pepper.
- Blend until smooth: Pour in about 1/3 cup of water and blend all ingredients until creamy and smooth. Add more water little by little if the mixture is too thick for your liking.
- Taste and adjust: Give your cilantro sauce a taste and adjust salt, lime juice, or jalapeño as needed. Blend again briefly if you add more ingredients.
- Serve or store: Transfer the sauce to a jar or bowl. It can be used immediately or kept refrigerated for up to 5 days. Stir well before serving.
Tips & Variations
Pro Tip: Use fresh cilantro leaves rather than the stems for the best flavor. But don’t throw away the stems!
Save them for making vegetable broth or blend into smoothies if you enjoy the taste.
- Make it spicy: Add more jalapeño or a pinch of cayenne pepper for an extra kick.
- Nut-free option: Replace cashews with silken tofu or avocado for a creamy texture without nuts.
- Zesty twist: Add a splash of apple cider vinegar or substitute lime juice with lemon juice for a different tang.
- Herb combo: Mix in fresh parsley or mint leaves for a unique herbal blend.
- Serve warm: Use this cilantro sauce as a warm topping on cooked grains or roasted veggies by gently heating it in a saucepan.
Nutrition Facts
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 120 kcal |
| Fat | 7 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Protein | 4 g |
| Vitamin C | 30% DV |
| Iron | 8% DV |
Serving Suggestions
This vegan cilantro sauce is incredibly versatile and can be used in many creative ways. Here are some ideas to get you started:
- Drizzle over grain bowls or salads for an herbaceous boost.
- Use as a creamy dip for fresh veggies, chips, or bread.
- Spoon over roasted potatoes or grilled vegetables for extra flavor.
- Mix into vegan tacos, burritos, or wraps as a zesty condiment.
- Combine with cooked pasta and veggies for a quick cilantro pesto pasta.
Conclusion
Incorporating fresh cilantro into your vegan cooking not only adds vibrant color but also brings a bright, refreshing flavor that livens up any dish. This cilantro recipe is wonderfully creamy, tangy, and easy to customize, making it a perfect addition to your plant-based kitchen.
Whether you’re looking for a sauce, dip, or dressing, this recipe offers a delightful way to enjoy cilantro’s unique taste while keeping things vegan and healthy. Don’t forget to experiment with different variations and pair it with your favorite vegan meals.
For more inspiration, check out Thelma Sanders Squash Recipe, a fantastic vegetable dish, or add some crunch with Pecan Crackers Recipe. If you love tangy flavors, the Pickled Cherry Pepper Recipe is a perfect match to explore next.
Enjoy fresh, flavorful, and nutritious meals with this cilantro recipe as your new vegan kitchen staple!
📖 Recipe Card: Cilantro Lime Quinoa Salad (Vegan)
Description: A fresh and zesty cilantro lime quinoa salad perfect for a light vegan meal. Packed with vibrant flavors and wholesome ingredients.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- Rinse quinoa under cold water.
- Bring water to a boil and add quinoa.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa and let cool slightly.
- In a large bowl, combine quinoa, tomatoes, black beans, bell pepper, onion, and cilantro.
- In a small bowl, whisk lime juice, olive oil, cumin, salt, and pepper.
- Pour dressing over quinoa mixture and toss to coat.
- Serve chilled or at room temperature.
Nutrition: Calories: 320 | Protein: 9g | Fat: 9g | Carbs: 48g
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