There’s something extra special about wholesome and nutritious veggies piled high over a bed of greens and nestled in a bowl, and those sauces that are drizzled on top are eve-ry-thing! This vibrant sauce fits the bill! Creamy, flavorful with a little *POW* of heat this Spicy Green Chile Cilantro Sauce is packed full of deliciousness that is sure to please. Fresh cilantro and zesty lime pairs perfectly with the spicy green chilies, adding a light cooling freshness. Healthy and utterly delicious, this sauce is perfect for this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ameera here!
This week’s Whip It Up Wednesday is our Spicy Green Chile Cilantro Sauce. We love spicy foods. Spicy is kinda relative, isn’t it? I mean what I think is spicy or hot may not necessary be on the same spicy/hot spectrum as what you would consider spicy or hot, right?
Take my brother for example, his definition of spicy/hot is off the charts and is definitely not what I would consider “average.” He must have a cast-iron stomach because he can really handle super-hot peppers and uberly spicy foods.
I consider myself to be average on the spicy/hot meter. If you are using hot green chilies then you can expect this sauce to be hot, yet very flavorful. It will definitely hit you on the back end of your palette.
Conversely, if you use mild green chilies, then the sauce will be flavorful and mild. We tried both mild and hot green chilies and both variations are super tasty; however, both Mom and I preferred the hot green chilies over the mild ones.
Do you like hot/spicy foods?
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes which really helps speed things up in the kitchen. If you soak your cashews overnight, then you can make it in about one minute.
Our Spicy Green Chile Cilantro Sauce can be paired with so many other dishes. We loved splashing it all over this super yummy veggie bowl.
This beautiful veggie bowl consisted of the following:
- Steamed brown rice
- Corn
- Black beans
- Baked plantains
- Cooked tri-color quinoa
- Sliced tomatoes
- Avocados
- Radish slivers
- Wedge of lime
- Bed of salad greens
- Chopped fresh cilantro as garnish (optional)
- Pepitas for garnish (optional)
- Jalapeno pepper slices for garnish (optional)
- Sliced green onions for garnish (optional)
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Baked Plantains (green plantains)
To bake plantains, preheat the oven to 400 F. Line a baking sheet with parchment paper. Peel and cut the plantains into one-inch thick pieces.
Very lightly roll the cut plantain pieces in smoked paprika and chipotle pepper, then lightly sprinkle with sea salt, then place them cut side down onto the parchment paper.
Bake for 12 minutes, then remove from the oven, and with a flat cup, smash them down and return them to the oven for 7 minutes, flip them and return to the oven for 5 minutes. Lightly sprinkle with sea salt as soon as they are out of the oven.
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
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Spicy Green Chile Cilantro Sauce
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Sauce, Dressing
Description
There’s something extra special about wholesome and nutritious veggies piled high over a bed of greens and nestled in a bowl, and those sauces that are drizzled on top are eve-ry-thing! This vibrant sauce fits the bill! Creamy, flavorful with a little *POW* of heat this Spicy Green Chile Cilantro Sauce is packed full of deliciousness that is sure to please. Fresh cilantro and zesty lime pairs perfectly with the spicy green chilies, adding a light cooling freshness. Healthy and utterly delicious, this sauce is perfect for this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ingredients
- 1/3 cup raw cashews
- 1 – [ 4 oz. can ] hot diced green chilies (you can also use mild)
- ½ cup fresh cilantro
- 1 Tablespoon + 1 teaspoon lime juice
- 1 Tablespoon unsweetened plain plant milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt (+/-)*
- 1 Tablespoon water
Instructions
- In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes.
- In the meantime, measure out all your remaining ingredients and set aside.
- After 20 minutes, drain the cashews and discard the water, then add the cashews and all the remaining dressing ingredients into a high-speed blender and emulsify until smooth.
- Taste test the dressing and add more seasonings, if needed.
Notes
*Sea Salt: Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.
Serving: Makes approximately 1 cup of dressing.
Storage: Refrigerate and use within 5 days.
Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.