Friday, August 30th, 2013...10:40 pm

Cilantro Cream Sauce

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This is so delicious and versatile. Super easy and fast to make too! This is from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero. They named it Sour Cilantro Cream, but I decrease the oil and call it Cilantro Cream Sauce. I make this in a food processor and it is done in about 5 minutes. Really, it is fast. We use it for a topping on enchiladas, which was my last post, as well as on any other mexican dishes like tacos and burritos.

Cilantro Cream Sauce

1 pkg. mori-nu silken tofu, soft

2 tbsp. fresh lime juice

1 tbsp. agave syrup

3/4 tsp. salt

3 cloves garlic, crushed

1  tbsp. grapeseed oil

2 c. loosely packed fresh cilantro (stems and leaves)

Drain off the excess water from the tofu and puree in a food processor. Add in the lime juice, agave, and salt. Blend until it is smooth.

Heat up the oil in a small cast iron pan and add the garlic, cooking until it is just about to turn brown. Don’t let it brown! Put this in the tofu and blend again. Add the cilantro and puree again until it is smooth. Scrape down the sides and taste to adjust for salt and lime. Put into a sealed container and refrigerate for at least 30 minutes. This sets up a little bit so plan on it being a little thick when you serve it. This will last for at least 5 days in the refrigerator.

 

2 c. cilantro

 



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