The perfect addition to tacos, nachos or enchiladas – this Vegan Jalapeño Cream Sauce is packed full of flavor and heat.

If you have been following TSV for a while, then this Vegan Jalapeño Cream Sauce is nothing new to you.

I used it in my Black Bean Green Chili Enchiladas and my Quinoa Stuffed Peppers.

I had such a great response about the sauce itself, that I felt it was necessary to give it some spotlight on it’s own.

What makes this sauce great is it’s simplicity, versatility and most importantly, the amazing flavor combo.

AND it doesn’t require soaking cashews – I don’t know about you, but getting a break from cashew-based sauces is always nice.

Instead, the creamy base of this recipe comes from vegan cream cheese.

My favorite brand of vegan cream cheese is from Trader Joe’s. It has the most comparable flavor and texture to traditional cream cheese.

If you don’t live near a Trader Joe’s, then I would go with my second favorite brand – Tofutti. You can find it at many grocery stores or online here.

This sauce does pack a bunch, so if you want to tone down the spice a bit, I would remove the ribs and seeds from the jalapeño.

I personally LOVE spice, so I like to keep the jalapeño intact.

Stay tuned for 2 all new recipes to use this sauce with coming soon!

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Vegan Jalapeño Cream Sauce

The perfect addition to tacos, nachos or enchiladas - this Vegan Jalapeño Cream Sauce is packed full of flavor and heat.

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 1/2 tsp cumin
• salt & pepper to taste
• 1 jalapeño roughly chopped
• 8 oz vegan cream cheese
• 1/2 bunch cilantro
• 1/4-1/2 cup water

Instructions

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

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

3. Place the contents of the pan 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. Pour into a bowl and place in the fridge until ready to use.

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