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


Overhead shot of a jar of homemade aji verde next to cilantro, lime, and aji amarillo paste

This sauce is SO good we licked the blender clear. Impressed by Peruvian aji verde, this dairy-free model is equally creamy, spicy, smoky, and vibrant! 

Simply 5 minutes, 1 blender, and eight substances required for this versatile condiment excellent for bowls, salads, tacos, roasted potatoes, hen, and a lot extra. Allow us to present you the way it’s executed!

Cashews, lime, salt, garlic, aji amarillo, cilantro, green onions, and maple syrup

What’s Aji Verde?

Ají verde is a inexperienced sizzling sauce generally served at Peruvian eating places. It’s usually made with cilantro, mayonnaise, lime juice, and spicy peppers, however everybody’s recipe is a bit completely different!

Our seek for the origin story of this scrumptious sauce got here up a bit empty-handed. However comparable sauces with cilantro and ají peppers are believed to have been made in Peru, Bolivia, and Colombia since as early because the thirteenth century. Peruvian chef Luis Sanchez shares his model in this video however says it’s not essentially a Peruvian sauce since one thing prefer it isn’t made in Peru.

The next is our impressed, mayo-free model much like the herby, creamy, smoky sauce we’ve tried at Peruvian eating places.

Methods to Make Vegan Aji Verde

This vegan model depends on cashews to imitate the creaminess often offered by mayonnaise. We embody plenty of recent cilantro for a vibrant inexperienced shade and recent taste, inexperienced onion and garlic for kick, lime juice for brightness, and salt and maple syrup for stability.

Blender with cashews, aji amarillo paste, green onion, garlic, cilantro, and water

Then it’s on to the smoky star of this present: aji amarillo paste. Whereas jalapeño does additionally work, it offers extra recent + spicy notes. Aji amarillo, then again, offers this sauce a smoky, enchilada-esque aftertaste (main yum, simply comprehend it’s a type of belongings you’ll in all probability have to order on-line).

If you mix all of it up with water, a creamy, shiny, versatile condiment is yours to take pleasure in!

Vibrant green aji verde sauce in a blender

We hope you LOVE this sauce! It’s:

Fast & simple
& Lick-from-the-blender good!

It’s a flexible condiment scrumptious on every little thing from bowls to salads, tacos, roasted potatoes, hen, and extra!

Extra Creamy Vegan Sauces

For those who do this recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Thick, creamy aji verde sauce dripping from a spoon into a jar

Prep Time 5 minutes

Complete Time 5 minutes

Servings 6 (~2-Tbsp servings)

Course Sauce

Delicacies Gluten-Free, Oil-Free, Peruvian-Impressed, Vegan

Freezer Pleasant No

Does it preserve? 3-4 Days

  • 1 cup loosely packed cilantro leaves and tender stems
  • 1/4 cup uncooked cashews
  • 1/4 cup water (plus extra as wanted)
  • 2 stalks inexperienced onion, ends trimmed (2 stalks yield ~1/2 cup or 40 g)
  • 2 Tbsp lime juice
  • 1-2 Tbsp aji amarillo paste (relying on warmth desire // 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
  • Place all substances (beginning with the lesser quantities) in a small blender (or high-speed blender*, however you have to to make a bigger batch to cowl the blades and encourage creaminess). Mix till easy and creamy, scraping down sides as wanted.
  • Style and alter as wanted, including extra lime juice for brightness, aji amarillo (or jalapeño) for warmth, sweetener of option to stability the warmth, or salt for general taste. You too can add extra water 1 Tbsp at a time should you desire a thinner sauce.

  • Take pleasure in instantly or chill for 1 hour to thicken. Scrumptious on bowls, salads, tacos, and extra.
  • Leftover sauce will preserve in a sealed container within the fridge for as much as 3-4 days, although the colour will probably be extra muted. Not freezer pleasant — it’s going to discolor and lose its freshness.

*We examined with a vegan mayo base and like the cashew base as a result of it’s thicker and richer, so the aji amarillo isn’t overpowering.
*You too can make this recipe utilizing an immersion blender and glass measuring cup, but it surely doesn’t get as easy and might have barely extra water.
*Diet data is a tough estimate calculated with the lesser quantities of aji amarillo paste and salt.
*Loosely tailored from Meals & Wine and Feasting at Dwelling.

Serving: 1 (two tablespoon) serving Energy: 38 Carbohydrates: 3.5 g Protein: 1.2 g Fats: 2.4 g Saturated Fats: 0.4 g Polyunsaturated Fats: 0.4 g Monounsaturated Fats: 1.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 144 mg Potassium: 74 mg Fiber: 0.4 g Sugar: 1.4 g Vitamin A: 82 IU Vitamin C: 4.8 mg Calcium: 11 mg Iron: 0.5 mg


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