Get ready to have this oil-free, vegan, nutritarian Cilantro Cashew Cream Sauce recipe on repeat!
You know that saying the secret’s in the sauce?
Well, it’s true.
The secret to thriving on a nutritarian diet is finding amazing-tasting, on-plan sauce recipes that will help you do the most important thing you can do for your health: eat more greens and veggies!
You’re going to love this savory, fresh and creamy sauce that can double as a salad dressing too. So, let’s do this…
Eight simple, whole ingredients (plus the help of your high-speed blender) will make this Cilantro Cashew Cream Sauce happen!
Here’s a super-quick video showing you how to make this amazing sauce:
You can see just how versatile this sauce is: use it with zoodles or your favorite bean pastas, use it as a topper for Mexican-inspired soups and tacos, or mix it with shedded cabbage for a super-simple coleslaw.
And once you get the hang of this recipe you can come up with loads of your own flavor combinations by mixing up the citrus and the fresh herbs that you use.
My hubby bought me the 6300 Vitamix as a Christmas present back in 2014. I use it almost daily and I’ve even been known to travel with it in a checked suitcase–that’s how important it is to me to have amazing nutritarian sauces!
I only wish I’d had my Vitmaix when I did my first 6 weeks following Dr. Fuhrman’s Aggressive Weight Loss Plan.
Make sure not to make that mistake and invest in a high-speed blender before you start.
This sauce makes EVERYTHING better!
It’s perfect for dipping raw or steamed veggies, topping salads or drizzling over tacos!
I also love it hot on edamame noodles or cold over zoodles.
I promise you, there’s no wrong way to use this Cilantro Cashew Cream Sauce!
No-Oil Cilantro Cashew Cream Sauce
This creamy, savory and bright Cilantro Cashew Cream sauce is perfect when you're following Dr. Fuhrman's oil-free, low-sodium, nutritarian plan!
Ingredients
- 1 cup raw cashews
- 3/4 cup water
- 1/2 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1 1/2 tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp garlic powder (or sub 1 garlic clove)
- pepper (optional to taste)
Instructions
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Soak raw cashews in water for at least 1 hour, preferably 3 hours. Draina nd rinse.
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Add all ingredients into your high speed blender and blend for 30 to 60 seconds or until a smooth and creamy.
Recipe Video
Recipe Notes
Lasts for up to 10 days in the fridge (glass Mason jar recommended).
Makes about 2 cups.
I hope that you find a million ways to love on this Cilantro Cashew Cream Sauce recipe!
If you give the recipe a try I’d love to know what you think, please leave a rating and comment below and if you share your creation on Instagram or Facebook, make sure to tag me @HelloNutritarian so I can check it out!
I really wanna try your cilantro cashew cream sauce, but I am curious about how many servings the recipe makes? I am on day 9 of my six week program and portion control is something I struggle with, which is why serving size guidelines help me quite a bit. I would appreciate your response!
Thanks,
Kim
Hi Kim! It makes about 2 cups and I consider a serving size to be 3 tablespoons for a large salad. So, I just did a quick Google search and there are 16 tbsp. in a cup, so this recipe would yield about 10.5 3 tbsp. servings!
I hope this helps!
Next time I make a batch I will measure it all out and update the recipe!
Congratulations on your health journey with the 6 week program–you’ve got this!!
XO, Kristen
Hey Kristen!
Can I freeze this dressing (and the beet hummus one?) I just did a BIG shop, cleaned and organized my fridge, and am getting ready to prep. I was thinking it’d be so much easier to make these in larger portions and freeze containers of it then thaw later after I finish the first container and they only last 10 days…. would they taste just as good and be just as good for you? My mom cured her RA pain and lost like 80 lbs so easily being nutritarian and I’m excited to do it too for health reasons, but the guides and beautiful visuals you’ve given me have me more excited than ever:) thank you!
Hi Mariel! So happy you’re finding the site helpful!!
So, I have never frozen either of these dressings–I don’t see how it would make any difference nutritionally, my only “x” factor would be texture. But it’s worth a shot and please let me know how it goes so I can update the recipes–I’m sure others would love to know if it freezes well!
Thanks so much! I’m so happy for your nutritarian health journey to begin!!
XO, Kristen
Hi Kristen!
I FINALLY made this dressing and LOVE it. Just curious – what do you estimate for calories per tablespoon? It is so delicious, but I’ve always operated under the assumption that cashews have a high fat content. Since I’m not fully nutrarian or vegan, I’m concerned this may be too high in calorie for me? I do my best to eat clean (limiting sugar and processed food), but still eat eggs, chicken and fish. Do you think this is still a good substitute for olive oil/vinegar? I usually try to only use lemon juice, but some days that is just so unsatisfying.
Thank you!!
Jen
Hi Jen!!
Yay! I’m so glad you made it!! Yes, cashews have high fat content, so for this dressing I try to limit it at 2 to 3 tbsp max. Wow, only lemon juice is hard core and really healthy! I agree it’s nice to shake things up!
Dr. Fuhrman advises using whole fats like nuts, seeds and avocados instead of oils. If you don’t have anything else with oil on your salad then 2 to 3 tbsp. of the dressing will give you those healthy fats you need to help absorb all the goodies in your raw veggies!
I need to update this recipe with the recipe card plugin so it will list all the nutritional content.
But since there is one cup of raw cashews (720 cals., 52 grams fat, & 10 grams sat. fat) and the recipe yields 2 cups, which is 32 tbsp.. Then there is 22.5 calories, 1.6 grams of fat and .31 grams saturated fat per tablespoon. So, at 3 tbsp. you’d have 67.5 calories, 4.8 grams of fat and just under 1 gram saturated (.93)!
Hope this helps and I’m so glad you tried it out!!
xo, Kristen
Do you have to use the yeast in your recipes? I have always read yeast is bad. Can you explain. Thanks.
Hi Ruth!
Nutritional yeast is a deactivated yeast but if you don’t like it, not a problem! You can usually sub liquid aminos for nooch in my recipes!
Nutritional yeast is grown from fungi, like benefit-packed mushrooms and cordyceps, but much smaller. It’s different than baker’s yeast you find in breads because it’s deactivated.
I personally love nutritional yeast because of the nutty, toasty, creamy taste and flavor it adds to dishes (especially cheese sauces and creamy soups). Dr. Fuhrman uses it in lots of his recipes but recommends un-fortified yeast because of folic acid concerns (you can read more about that here).
Hope this helps!
xo, Kristen
Is this dressing ok to eat on the 6 week program? I am just learning about this so I am still learning on what is unlimited and what needs to be measured out. So having cashews I am assuming we can have no more than 1 oz of this dressing, so is that about 2-3 tbsp? Love your blog and learning so much from your website!
I can’t wait to try this!!
That’s so awesome to hear Jessica–I hope you love it as much as I do!
xo, Kristen
Love this dressing! I doubled the lime (I like lime!). Soooo good on salad with black beans..
This is beyond delicious! Thank you for giving it ❤️
I made it your way (so good!), then just added some cayenne pepper to get the kick I constantly crave
Okay I think I died and went to heaven with this sauce – paired with the edimame pasta – so yummy and satisfying!
YAY! So happy you’ve found another recipe here that you love Bev!
Forgot to add that it is also delicious on a taco salad (meatless of course!)
Yes! I completely agree!!
Great, flavorful, dressing! Glad I found your site through FOK. I’ve been a Nutritarian for about 15 years. Love the lifestyle and the food! Congrats to you on your commitment & success to improved health!
Hi Mary,
So happy to meet a fellow nutritarian–congrats on 15 years (that’s incredible)! I’m so happy to hear that you tried and loved this recipe and thanks so much for taking the time to let me know you enjoyed it!
Best,
Kristen
I loved the recipe, but wanted to suggest that you give a warning. I tried this recipe and the cashew creamer and was loving both of these… right until I broke out in a terrible rash. I am severely allergic to poison oak and poison ivy, and I did not realize cashews are in the same family. I have eaten regular cashews my whole life (I am 57) and never had a problem, but I guess the raw cashews were a trigger. I have a terrible rash on various parts of my body, and my mouth is swollen. When I researched, I found that raw cashews sometimes do this for people sensitive to poison ivy or oak.
Do you know if this can be done with any other nuts, such as almonds, that won’t cause a reaction for me?
Hi Lori, oh my goodness I’m so sorry to hear that! I’m not familiar with nut allergies but I’m sure you could do a quick google search on the subject to find out if other varieties might cause you a similar reaction!
First of all, thank you! It was so daunting when my husband told me he wanted our family to start a nutritarian diet. All of your beautiful resources and recipes have helped so much and made me excited to begin this lifestyle! We are one week in as a family of 6 and it has been wonderful! Since we are all trying to eat this way, I have been doubling or tripling all of your recipes. I did the same with this delicious sauce and realized a little goes a long way! I hate to have even a drop go to waste which leads me to my question. Do you think this would freeze well or should I get creative and try to use the massive batch I made in the next week?
Hi Allison,
Oh, I’m so happy to hear that the site has been helpful to you and your family as you’ve made the nutriarian transition–SO proud of you all!
Yes, this makes such a large batch, I’m sure you had tons leftover when tripling!
It does freeze well! The longest I’ve kept it is 2 months and I just set it out on the counter then whisk it together to combat the separation!
Kristen
Well, I mis-labeled a refrigerator bag, and I made it with parsley instead of cilantro. I WONDERED why the cilantro fragrance was so weak! But here’s the thing: it was absolutely delicious! I can’t wait to try it with cilantro! Great recipe.
Hi Alice, I love happy accidents like that! So happy to hear that it still tastes amazing with parsley because sometimes people don’t have fresh cilantro on hand! Thanks so much for sharing with us and taking the time to leave a review!
I’m not a fan of cilantro, is there another herb you could suggest. Thank you for the recipes!
Hi Lisa,
Dill, parsley or green onion would work well too!
xo, Kristen
Allergic to tree nuts and sesame. What can I substitute?
Hi Shirley, you might want to try sunflower seeds. I can’t tell you for sure but I suspect the flavor profile will be similar!
Is there another nut I can replace cashews with. My son is allergic to cashews, pistachios and peanuts. Is walnuts a good alternative?
Hi Katherine, my best recommendation would be slivered almonds–similar flavor profile and coloration!