This easy cilantro lime sauce is high in protein and dairy-free thanks to one magic ingredient: silken tofu! Use it as a dip for tacos or drizzle on burritos or bowls for extra flavor and creaminess.

Why We Love This Cilantro Lime Sauce

High Protein: Each serving has 7 grams of plant protein thanks to silken tofu and pepitas.
Dairy-Free and Nut-Free: A super creamy sauce made without any dairy or cashews.
Super Easy: Just add everything to a blender and it’s ready in 5 minutes!

Key Ingredients & Substitutions

Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.

Pepitas ⟶ These are green pumpkin seeds that don’t require shelling. You can use raw or roasted, or use pumpkin seed butter (pictured above).
- For raw pepitas, soak them in water for a few hours or overnight to make them easier to blend and digest.
- For roasted pepitas, try to choose unsalted ones. To roast them yourself, simply place on a baking sheet and bake at 350°F for 8-10 minutes until they start to brown and smell nutty.
Silken Tofu ⟶ This is the base of the sauce that makes it super creamy and high protein!
Cilantro + Green Onions ⟶ For lots of fresh flavor.
Lime Juice ⟶ Lime pairs deliciously with cilantro, though I have used lemon when I run out of limes.

Serving Suggestions

I love serving this cilantro lime sauce for dipping homemade black bean tacos in! It’s also delicious drizzled on some chili or these Mexican-Inspired Beans. Or serve it with burrito bowls, nachos, bean quesadillas, or as a dressing for a black bean salad.

How to Store Cilantro Lime Sauce

This homemade cilantro lime sauce should be stored in an airtight container/jar in the fridge. It will keep for up to 5 days. Be sure to use a clean spoon to serve it to prevent contaminating the sauce!

Cilantro Lime Sauce FAQ

You can replace the pepitas with an equal amount in grams of raw cashews, sunflower seeds, hemp hearts, or tahini. Or use 1 small avocado or half a large avocado.

Dairy-free yogurt can be used instead. I prefer soy yogurt or a Greek-style yogurt for more protein, but any plain unsweetened dairy-free yogurt is fine.

You can, but it adds a little extra depth and umami to the sauce.

More Homemade Sauces

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:5

Servings: 4 (about 1 cup)

Ingredients

30 grams (¼ cup) pepitas*
150 grams silken tofu
½ cup cilantro loosely packed
¼ cup green onions chopped
1 clove garlic chopped
1 tbsp nutritional yeast
3 tbsp lime juice
¼ tsp salt
¼ tsp black pepper

Instructions

If using raw pepitas, soak them in water for a few hours or hot water for 15 minutes to make them easier to blend. Or you can lightly roast them at 350°F for 8-10 minutes for a nuttier flavor.
Add everything to a blender and blend until smooth.
Serve immediately or transfer to a jar and chill in the fridge. The sauce will thicken a bit more as it chills.

Nutrition Facts

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