Aji Verde Sauce (Peruvian-Inspired, Dairy-Free)

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Aji Verde Sauce (Peruvian-Inspired, Dairy-Free)
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Aji Verde Sauce (Peruvian-Inspired, Dairy-Free)

Recipe by Angelie Smith
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 cup loosely packed cilantro leaves and tender stems

  • 1/4 cup raw cashews

  • 1/4 cup water (plus more as needed)

  • 2 stalks green onion, ends trimmed (2 stalks yield ~1/2 cup or 40 g)

  • 2 Tbsp lime juice

  • 1-2 Tbsp aji amarillo paste (depending on heat preference // or sub 1/2 – 1 seeded jalapeño)

  • 1 small clove garlic

  • 1 tsp maple syrup (or honey if not vegan)

  • 1/4-1/2 tsp sea salt

Directions

  • Place all ingredients (starting with the lesser amounts) in a small blender (or high-speed blender*, but you will need to make a larger batch to cover the blades and encourage creaminess). Blend until smooth and creamy, scraping down sides as needed.
  • Taste and adjust as needed, adding more lime juice for brightness, aji amarillo (or jalapeño) for heat, sweetener of choice to balance the heat, or salt for overall flavor. You can also add more water 1 Tbsp at a time if you prefer a thinner sauce.
  • Enjoy right away or chill for 1 hour to thicken. Delicious on bowls, salads, tacos, and more.
  • Leftover sauce will keep in a sealed container in the refrigerator for up to 3-4 days, though the color will be more muted. Not freezer friendly — it will discolor and lose its freshness.

Notes

  • *We tested with a vegan mayo base and prefer the cashew base because it’s thicker and richer, so the aji amarillo isn’t overpowering.
    *You can also make this recipe using an immersion blender and glass measuring cup, but it doesn’t get as smooth and may need slightly more water.
    *Nutrition information is a rough estimate calculated with the lesser amounts of aji amarillo paste and salt.
    *Loosely adapted from Food & Wine and Feasting at Home.
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