You want to add some gourmet deliciousness to your plant-based dishes? Discover this silky, creamy cilantro sauce made with cooked cauliflower, tofu, and a touch of tahini to guarantee you a healthy vegan sauce that you'll love!
Lovely, I declare my love for cilantro, and I cross my fingers that you love it too because it does not only smells so sweet but also comes in handy with a couple of health benefits that can help you improve your health!
Cilantro contains phytochemicals properties like antioxidants, anticancer, neuroprotective, migraine-relieving, antimicrobial, and anti-inflammatory, which can benefit your body if you consumed it on regular basis.
A remarkable healthy vegan sauce takes your meals to the next level, it's sometimes all you need to add life to your plant-based recipes!
We love this cilantro sauce, and I do my best to have it almost all the time in our fridge. It's creamy, tangy, and coupled with anti-inflammatory components.
Tofu adds thickness and creamy consistency to this cilantro sauce which tastes great when used on fresh green salads like kale salad or a cooked dish! This cilantro sauce can also serve as a dip for raw sliced vegetables, potato salad, or pasta.
How to make cilantro sauce
It’s super easy to make this cilantro sauce, all you need is some patience or extra time to prepare the cauliflower. Use this versatile vegan sauce to dip your roasted vegetables or as a salad dressing.
- You'll need to cook some cauliflower together with garlic. Preferably, cook these in advance so that they can have time to cool down,
- I like using cilantro leaves only without stems for a smooth sauce. Pick out the cilantro leaves and keep their stems to make a broth.
- I used silken tofu to make the sauce in the photos, but I do interchange it with firm tofu. The texture might differ a little. Play around and choose your preference.
- Place all the ingredients in a blender and blend into a smooth silky cilantro sauce.
Whole sesame vs hulled sesame tahini
You might be having whole tahini in your pantry and wondering if you can use it to make this cilantro sauce! Stop right there, my friend! I love everything that's unprocessed, but whole sesame tahini is quite bitter!
So use hulled sesame tahini for a better taste.
How to store cilantro sauce
Our cilantro can go up to 10 days in the fridge!
- Since you're adding lemon to your cilantro sauce, it will preserve the sauce much longer.
- Pour this vegan sauce into a mason jar and close tightly before storing it in your fridge,
- Make sure to use a clean spoon to scoop out the sauce and wipe the mouth of the mason jar after every use.
Can you substitute tahini?
Oh, yeah! if you're not allergic to nuts, feel free to substitute tahini with nut butter of your choice. Talking about allergies, I've composed a food journaling logbook that has helped us to reduce our food allergies.
Click this link to order your copy: FOOD SENSITIVITY JOURNAL LOG
I hope this cilantro sauce will jazz up your plant-based dishes, you can practically drizzle it in almost everything!
Let me know if you make it, and till next, remember,
You've the power to heal yourself, Githu.
Discover this remarkable cilantro sauce made with cauliflower
Equipment
- knife
- saucepan
- Blender
- mason jar with a lid
Ingredients
- 3-5 cloves of garlic
- 2 tablespoon oil
- 2 cups cauliflower
- 1 ½ cups boiling/hot water
- a pinch of salt
- some black pepper
- small piece of ginger
- 1-2 cups cilantro leaves
- 1 lemon juice (squeeze 1 small lemon)
- 1 tablespoon tahini
- 1 cup tofu (silken or firm)
Instructions
- Clean the vegetables and the lemon
- Get the cauliflower florets and dice the garlic into pieces
- Put garlic in a saucepan that's heating, add oil, and stir. Cook till the garlic start browning. NOT BURNING!
- Add cauliflower florets, stir, cover, and cook for 2 minutes. Add salt, black pepper, and hot/boiling water
- Bring to boil then simmer for 10 mins covered. Preferably cook these in advance to allow them enough time to cool
- Remember keep the cooking water! You'll need it to blend the sauce
- Pick out cilantro leaves, keep the stems to make a broth
- Squeeze the lemon to get the juice and chop ginger into pieces
- Bring all the ingredients into the blender and blend into a smooth silky cilantro sauce
- Be careful, start with a little amount of water and add more as you blend. You can make a thick creamy sauce or a runny salad dressing depending on the amount of water you add.
- Pour the sauce into a mason jar and close tightly.
- After using the sauce place the remaining in your fridge
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