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Simple Spoonfuls

February 12, 2021 · 2 Comments

Cilantro Jalapeno Sauce Without Dairy

Sauces & Dips

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Having a handful of really amazing sauce recipes in your arsenal is key for elevating your cooking game. This cilantro jalapeño sauce without dairy can be used in a variety of different ways, from salads and grain bowls to wraps and on fish. Since it’s vegan, dairy free, nut free and vegan free, you can be sure that no matter who you serve it to, its bound to please everyone!

bowl of cilantro jalapeno sauce

Once you try this creamy cilantro jalapeno sauce, you’ll find yourself making it time and time again, adjusting the heat to your liking, and slathering it on everything. Here’s a few reasons to love this powerhouse sauce:

  • Vegan
  • Nut-free
  • Dairy-free
  • Gluten-free
  • Just the right amount of spice
  • Incredibly versatile
  • Great for meal prep
  • Lasts up to a week in the fridge
  • No cooking necessary! Blends up in 5 min flat
  • Packed with vitamins and minerals
Contents hide
1 ingredients
2 substitutions
3 Step by step instructions to make this recipe
4 meal prepping & storing this cilantro jalapeno sauce
5 Other fantastic sauce recipes
6 FREQUENTLY ASKED QUESTIONS
7 Cilantro Jalapeno Sauce Without Dairy
7.1 Equipment
7.2 Ingredients 1x2x3x
7.3 Instructions
7.4 Notes

ingredients

Now that you’re ready to tackle this recipe, it’s time to gather the ingredients you’ll need:

  • 1 can Garbanzo beans
  • 1.5 cups of fresh spinach
  • 1 cup of fresh cilantro
  • 1/2 jalapeno
  • 3 cloves garlic
  • 2 tbsp tahini
  • 1 lemon
  • 2 tbsp olive oil
  • kosher salt
  • cumin
  • water
ingredients for cilantro jalapeno sauce in individual bowls

substitutions

  • Garbanzo beans-You could swap these out for white beans and you’ll notice a creamier consistency so you may need to add a little more water.
  • Spinach-You don’t want to use frozen spinach for this recipe, it’s essential that it’s fresh. If you don’t have any, you can always add more cilantro. You may need to use less water if you leave out the spinach.
  • Lemon-If you don’t have a lemon, you could certainly use a lime for delicious results!
  • Jalapeño-Any spicy pepper would work well in this recipe, such as a poblano or hatch chile. Or if you’re not a fan of the spice, just omit it all together and add a small pinch of red pepper flakes to get the complexity of flavor without too much heat.
  • Tahini-The tahini is optional but I like the slight nuttiness it adds to the flavor profile. If you’re not a fan or just don’t have any on hand, you can certainly leave it out all together.

Step by step instructions to make this recipe

Lucky for you, this vegan cilantro jalapeno sauce recipe requires no actual cooking!

  1. You’ll start by rinsing the garbanzo beans well and removing any loose skins from the beans. Then simply add all the ingredients to a food processor or blender, except for the water.
  2. Start the blending process. Once all the ingredients have combined together into a thick, pasty consistency, you can start slowly streaming in the water. You may not need to use the entire 1 cup of water to get your desired consistency.
  3. Store in an airtight container in the fridge for up to one week.
ingredients for sauce in a food processor

meal prepping & storing this cilantro jalapeno sauce

The beauty of this sauce is that since it’s dairy free, it will keep in the fridge in an airtight container for up to a week! It has a tendency to firm up a little once it’s cold, so when that happens I add a splash of water and shake it back up until it’s liquid again. Personally, I find that a mason jar with a lid works perfectly for keeping the sauce nice and fresh.

One of the reasons I love this sauce for meal prep and batch cooking is that it works so well on a variety of different foods. I make a big batch at the beginning of the week and use it on practically everything without getting tired of it. Here’s a few ways I like to use this delicious sauce:

  • drizzled over chicken or fish
  • with scrambled eggs in a breakfast burrito or scramble
  • tossed with greens for a salad
  • drizzled over buddha bowls
  • tossed with romaine and veggies and wrapped in a tortilla

Other fantastic sauce recipes

If you’re looking for more awesome and versatile sauce recipes then you should check these out too!

  • Roasted Red Pepper Pesto
  • Zippy Lemon Basil Vinaigrette
  • Maple Tahini Dressing
  • Thai Peanut Sauce

blended ingredients for sauce in food processor with sauce on a spoon

FREQUENTLY ASKED QUESTIONS

How long will this sauce last in the fridge?

It will last up to a week in an airtight container.

Can I substitute the fresh spinach for frozen?

No, frozen spinach will not work in this recipe.

Does it matter if I use a food processor or blender?

Either one works great! A blender will actually do a better job of incorporating all the ingredients together but may need more water to blend properly. A food processor does the job just fine though!

Is this sauce really spicy?

Nope! I find that it has just the right amount of kick if you scrape the seeds and ribs out first. If you like it really hot, you can leave the seeds in or even use the entire jalapeno. Just keep adding more little by little until you get the desired heat level.

cilantro jalapeno sauce in a bowl

Cilantro Jalapeno Sauce Without Dairy

This zippy cilantro jalapeño sauce without dairy can be used in a variety of different ways, from salads and grain bowls to wraps and on fish. Since it's vegan, dairy free, nut free and vegan free, you can be sure that no matter who you serve it to, its bound to please everyone!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Course Sauce
Servings 16 oz

Equipment

  • blender

Ingredients
  

  • 1 can garbanzo beans
  • 1.5 cups fresh spinach
  • 1 cup fresh cilantro
  • 1/2 jalapeno, seeded
  • 3 cloves garlic
  • 2 tbsp tahini
  • 1 lemon, juiced
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1 cup water

Instructions
 

  • Open the can of garbanzo beans. Drain and rinse well, discarding any loose skins
  • In a food processor or blender, combine the garbanzo beans, spinach, cilantro, jalapeno, garlic, tahini, lemon juice, salt, and cumin. Blend until the incredients combine into a pasty consistency.
  • With the motor running start to drizzle in the water. Blend until all ingredients are well incorporated.
  • Store in an airtight container in the refrigerator for up to 5-7 days.

Notes

Notes
  • This sauce is dairy free, gluten free, vegan and nut free.
  • You can use either a food processor OR a blender for this recipe.  
  • You may want to use more or less water depending on your desired consistency.
  • If you’d like a spicier sauce, you can leave the seeds and ribs in, or use an entire jalapeno.
  • If you don’t have a fresh lemon, you can substitute a fresh lime.
Keyword sauce, jalapeno, cilantro, dairy free, vegan
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Reader Interactions

Comments

  1. Ben | Havocinthekitchen says

    February 12, 2021 at 8:09 pm

    5 stars
    Cilantro isn’t my favourite herb (It’s like for most people – you either love it or hate it. I do not hate it completely, but you need to have the right mood for using it haha). Combining cilantro with beans, spinach, and tahini sounds like an awesome idea – these components must balance out the strong cilantro flavour, I believe. Nice idea!

    Reply
  2. Loren says

    February 23, 2021 at 9:27 pm

    5 stars
    This is like lick the bowl delicious !! Thanks for such a great recipe!

    Reply

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simple_spoonfuls

If taco Tuesday can be a thing, why not wrap Wedne If taco Tuesday can be a thing, why not wrap Wednesday? 🌯😋 Wraps are the perfect way to use up a hodgepodge of ingredients you have on hand. 

I like to rely on a mix of things I’ve meal prepped (sweet potatoes, brown rice, and cilantro jalapeño sauce), pantry staples (black beans) and fresh finishes (romaine, bell peppers and tomato). 

Cheese or chicken would have been delicious too.  However i strive to eat less meat and I find that lunch is one of the easiest places to keep things plant-based since I’m usually fending for myself and not feeding my meat-loving troops. 

What’s your go to for a quick and easy lunch? 

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I have a secret to tell you...I don’t actually m I have a secret to tell you...I don’t actually meal prep every weekend. 🙊 Sometimes life is too busy or life is actually not busy and I’m able to make meals from scratch on the daily.  And sometimes I’m just too tired to even think about meal prepping.  But there’s something you should know:

-Meal prep doesn’t have to be done on a weekend. 
-Meal prep doesn’t have to be done all in one session.
-Meal prep doesn’t have to mean an entire weeks worth of meals.

So shake off whatever preconceived notions you have of what meal prep means and discover what it actually means to YOU.  Some weeks all I can muster up os a batch of hard-boiled eggs and that’s OK. Those egg save my ass when I’m starving and need some thing in a pinch.

During weeks like this, I try to focus on making extra of some thing to at least give me a leg up on the next meal. 

For lunch today I whipped up a batch of couscous which takes five minutes. Then I topped it with some of my favorite green vegetables and made a big batch of lemon basil vinaigrette.  And that’s it! Now I have extra couscous, asparagus, and vinaigrette to help me out come dinner time.

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Ahhhh I’m so happy the weekend is finally here! Ahhhh I’m so happy the weekend is finally here! This last week was a blur but these open faced sandwiches with smashed avocado and egg salad were a life saver when I didn’t have anything planned for lunch. 🥑🥚🍞

Well that’s a wrap on this week’s meal plan.  Scroll through to see the highlights. 👉 I have a hard time picking a favorite but I think it might be the breakfast burritos.

Which recipe is your fave from this week? I’d love to know so it can help me plan more good stuff for you! Let me know in the comments 🙏👇

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Last but not least from this week's meal plan was Last but not least from this week's meal plan was a tasty caramelized onion, squash and bacon flatbread! 🥓🧅🧀🍕Since the onion, squash and bacon were already prepped, all I had to do was pop it in the oven at 400 for about 8 minutes. 🙌

I used a piece of pita bread since it's what I had on hand but pizza dough or naan would be equally delish!  For the base, I simply spread some olive oil with a minced clove of garlic and then added the toppings.  I kept it light with a sprinkle of goat cheese and some fresh arugula after bake.

The only thing that would have made this better would have been a drizzle of balsamic reduction if I had some on hand. 🤤

I forgot how quick and easy flatbread is, and it’s such a great option for helping clean out your fridge.

All in all, the flavors hit all the right notes but the fact that dinner was so stress free was just as enjoyable! 

What toppings would you add?

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Getting up close and personal with this delicious Getting up close and personal with this delicious lentil salad with bacon and squash!  I’m the only one who will eat lentils in our house, so luckily that meant I got it all to myself! 

In a skillet, I crisped up the bacon I precooked and warmed up the cubed and roasted butternut squash.  I ended up using a package of presteamed lentils to make things extra easy.  They don’t even need to be heated up! 

I assembled a bowl of the lentils, some fresh arugula, and the warm squash and bacon.  To take it to the next level, I added dried cranberries and goat cheese on top and drizzled it with my honey balsamic dressing. 

If you use the base formula of the lentils, greens, and balsamic dressing, the sky is really the limit with what kind of toppings you can add!  I love to mix it up with roasted Brussel sprouts or mushrooms.  How would you customize this salad?

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Welp, everything I typed up got deleted so I’m g Welp, everything I typed up got deleted so I’m gonna keep this short and sweet! Tuesday’s steak tacos got repurposed into last night’s steak salad 🙌🥩🥗

Being super Irish, I’m a real meat and potatoes kind of girl, even when it comes to my salads!  If you’ve never tried warm, roasty potatoes on your salad, you’re missing out! I like to use arugula or kale because they can stand up to warm steak and potatoes without getting wilty. 

From this week’s meal prep I used the roasted butternut squash and potatoes, and honey balsamic dressing.  I seared off the steak fresh as well as the zucchini because it gets soggy easily if made too far in advance.  Then I added fresh tomato and goat cheese to take it to the next level. 💫

As far as salads go, this one will leave you completely satisfied!  Make sure you like and save so Instagram knows you like my recipes 🙏

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Never not looking forward to taco Tuesday! I made Never not looking forward to taco Tuesday! I made flank steak this week, sliced it thin and served it over mashed avocado and those yummy peppers and caramelized onions I pre-prepped.  Delish! You’ll definitely want to save this idea! 🙌🌮🥩🥑

In order to get two meals out of this flank steak, I cut it in two pieces before I seared.  One of them was cooked to perfection for the steak tacos.  The other piece I undercooked by about 10 degrees knowing I’d be reheating it for tomorrow’s steak salad.  That way it’s not not over cooked and tough. 

I love how easy this dinner was! It took 10 minutes to wear the steak which was just long enough to char some corn tortillas, reheat the veggies and mash the avo. 🥑🧅🫑 

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