DifficultyBeginner

My husband and I could eat Mexican food literally every day....one of our favourites is tacos. My friend shared this recipe and I adapted it to make it diary free. It makes a great topping for tacos of any kind, especially fish tacos. What's great is that it only takes 5 minutes to make. Make sure you use unsweetened and no vanilla added dairy free creamer. If you can't find dairy free creamer you could use dairy free yogurt or sour cream, 50 percent of each. Don't forget to use the cilantro stems as well. They are also full of goodness, flavour and powerful nutrients. Unlike the stems of some other herbs like parsley, they are not bitter in flavour. I used a Serrano pepper in this however Jalepeno pepper could be used. If you are sensitive to the heat from chillies, remove the seeds before blending.

Yields6 Servings
Prep Time5 minsTotal Time5 mins

 1 Bunch Cilantro, stems included
 2 Garlic Cloves
 1 Serrano or Jalapeno Pepper, halved
 Sea Salt and Pepper to taste

1

Place all of the ingredients in a high powered blender and whir for at least 2 minutes or until smooth. Store in a glass jar in the refrigerator for up to days.

Ingredients

 1 Bunch Cilantro, stems included
 2 Garlic Cloves
 1 Serrano or Jalapeno Pepper, halved
 Sea Salt and Pepper to taste

Directions

1

Place all of the ingredients in a high powered blender and whir for at least 2 minutes or until smooth. Store in a glass jar in the refrigerator for up to days.

Cilantro Crema Sauce(Paleo & Vegan)