Creamy Cilantro Lime Sauce

You can use this versatile blend as a salad dressing, sauce or dip. It’s so quick to make, and you can adjust the thickness for your intended use by adding more or less water. The recipe calls for one jalapeño pepper, but it’s really up to you to decide how much kick you’d like. If you’re a little spice shy, start with less, taste your sauce and add more if you want more heat.

I make this often because it goes so fast. I originally created this as a salad dressing for the burrito bowl salad, but I also use it as a quick dip for celery and carrots, drizzled on lettuce taco boats, and as a sauce for roasted sweet potatoes, broccoli or cauliflower.

Ingredients:

• 1 cup raw organic cashews

• 2 dates

• 1 jalapeño pepper (remove inner white pulp and seeds if you prefer mild flavor)

• 1 large handful cilantro

• 3/4 cup water (adjust up or down for desired thickness)

• 1/3 cup fresh lime juice (2-3 limes)

• 1 teaspoon salt

Method:

Place all ingredients in a Vitamix blender pitcher and blend well. You may need to stop and scrape down the sides of the pitcher once or twice. Transfer sauce to a glass jar for storage. This recipe yields about 16 oz. and if refrigerated will last 5 days.