5 Ingredient Cilantro Blender Sauce Recipes

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5-INGREDIENT PEANUT BLENDER SAUCE



5-Ingredient Peanut Blender Sauce image

This quick and creamy five-ingredient sauce will lend Thai flavors to salads, noodles, poultry, seafood and even sandwiches. Red curry paste, available at most larger grocery stores, is a great flavor-boosting ingredient to have on hand for adding heat and a subtle sweetness to sauces, soups, stews and stir fries. A little goes a long way and a small jar will keep in your refrigerator for several months after opening.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 5

1/2 cup creamy peanut butter
1/2 cup canned unsweetened coconut milk
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Thai red curry paste

Steps:

  • Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it's too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 2 tablespoons of water.)
  • Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.

CILANTRO PASTE



Cilantro Paste image

Provided by Food Network

Categories     main-dish

Yield About 1 cup

Number Of Ingredients 6

4 cups (packed) cilantro leaves (about a pound of coriander weighed with stems on)
2 cloves peeled garlic
1/2 cup unsweetened coconut milk
1/2 cup roasted peanuts
1/4 cup fresh lime or lemon juice
Salt

Steps:

  • Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice.
  • Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze.
  • USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.

5-INGREDIENT CASHEW CREAM BLENDER SAUCE



5-Ingredient Cashew Cream Blender Sauce image

This is a quicker but equally delicious version of the vegan cashew cream sauce that typically requires overnight soaking of raw cashews. It's savory and creamy with a touch of tanginess and a good swap for tahini sauce or creamy dressing like ranch when making sandwiches, salads, grains and cooked meat, poultry, seafood or vegetables. It also keeps well in the refrigerator so you can use it throughout the week.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 6

1/2 cup creamy cashew butter
1/4 cup fresh lemon juice
2 small cloves garlic, crushed
2 teaspoons Dijon mustard
2 teaspoons hot sauce, plus more to taste if desired
Kosher salt

Steps:

  • Combine the cashew butter, lemon juice, garlic, mustard, hot sauce and 1/3 cup warm water in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it is too thick, add more water, a tablespoon at a time, and blend until the sauce is the consistency of thick pancake batter. (Depending on your brand of cashew butter, you may need to add up to 3 tablespoons of water.)
  • Transfer to a bowl. Season with salt and more hot sauce if using. The sauce can be refrigerated in an airtight container for up to 5 days.

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