This Vegan Habanero Cream Sauce is the perfect spicy topper for salads, tacos, burritos and bowls. This sauce is nut-free and seasoned to perfection.

We all know our good ‘ol standby – Vegan Jalapeño Cream Sauce. We’ve used it to make enchiladas, stuffed peppers and a casserole. And boy that stuff is tasty.

But today, we are upping the stakes and making a NEW spicy cream sauce that is just as delicious but slightly different.

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If you’ve had habaneros before then you know that they are spicy little guys. How can one tiny pepper pack so much heat? It’s pretty remarkable.

On top of being spicy, they also have a smokey flavor. That smokey flavor is how we’re going to change up the flavor profile from the original recipe.

We’re also going to up that smokiness by using some chili powder and smoked paprika.

And I know all of these flavors sound intense, but they actually blend really nicely with the cream cheese to create the perfect amount of heat, smokiness and freshness. I swear you won’t be overwhelmed.

TSV TIP: My favorite vegan cream cheese brands are Trader Joe’s, GoVeggie, Tofutti and Kite Hill.

Now, start thinking about all of the tasty things you can put this stuff on!

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Vegan Habanero Cream Sauce

This Vegan Habanero Cream Sauce is the perfect spicy topper for salads, tacos, burritos and bowls. This sauce is nut-free and seasoned to perfection.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 cups

Ingredients

• 1 tbsp olive oil
• 1/4 red onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• salt & pepper to taste
• 1-2 habaneros to taste
• 8 oz vegan cream cheese
• 1/2 bunch cilantro
• 1/4-1/2 cup water as needed

Instructions

1. Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, chili powder, smoked paprika and a pinch of salt and pepper. Sauté until onions begins to soften (approx. 5-7 minutes), stirring regularly. 

2. Add cream cheese to the pan and sauté for an additional 1-2 minutes, or until cream cheese is softened and everything is combined. 

3. Place the contents of the pan and 1 habanero in a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning.*

4. Place in an airtight container and keep in the fridge until ready to use. Will last 5-7 days. 

Recipe Notes

*When you taste the sauce, this is when you will decide if you want to add an additional habanero and/or more salt & pepper. If you add anything to the blender, pulse again until combined. 

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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!