Vegan Crack Sauce

Have you ever made a sauce that was so good it would make an old work boot taste good? Well, a few years back I did a collaboration with Diana of Sweet y Salado for Colombian style hot dogs. One of the things in the recipe was a cilantro sauce. This stuff was so good that it was life-changing. Recently I decided to try and make it vegan. I think it is really good but would love to hear what you think about it. 

This batch of sauce was made for serving with my Vegan cauliflower fish tacos but can be served with almost anything including old work boots.

One note when making it will be on the thin side but in the fridge, it gets nice and thick.

To make the sauce we need to use some aquafaba in this case I am using the liquid from canned chickpeas. I know I should cook my own but I was being lazy. Anyway just pour off the liquid from a can of chickpeas. Measure a quarter cup of aquafaba, three-quarters cup neutral-flavored oil, two tablespoons of freshly squeezed lime juice, one teaspoon dijon mustard, one half teaspoon sea salt, one eighth teaspoon ground cumin.

Blend with a stick blender to create an emulsion, when everything starts to come together add one clove of garlic that has been chopped up and one teaspoon to one-half Tablespoon chopped cilantro. How much depends upon how much you like cilantro. Then blend some more. Place into the refrigerator overnight.

It is now ready to serve.

Vegan Cauliflower Fish Tacos

Vegan Crack Sauce

A vegan cream sauce so good you can serve with your old work boots
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Tacos, Vegan
Servings: 20 servings
Calories: 73kcal
Author: James Strange

Ingredients

  • 1/4 cup Aquafaba I used from canned chickpeas
  • 3/4 cup oil neutral flavored
  • 2 Tablespoons lime juice freshly squeezed
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground cumin
  • 1 clove garlic finely chopped
  • 1 teaspoon cilantro

Instructions

  • To a tall vessel add, aquafaba, oil, lime juice, dijon mustard, sea salt and ground cumin. Blend with a stick blender to create an emulsion
  • When everything starts to come together add one clove of garlic that has been chopped up and chopped cilantro. Then blend some more. Place into the refrigerator overnight. 

Nutrition

Calories: 73kcal | Carbohydrates: 0.2g | Protein: 0.02g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 0.2mg
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats
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