Vegan chimichurri sauce

Vegan chimichurri sauce


1 person made this

About this recipe: This sauce goes great with beans and rice, vegetarian empanadas… the possibilities are limitless. The ingredients are simple and it all comes together quickly in your blender or food processor. This sauce should easily keep in your fridge for a week.

Serves: 6 

  • 2 limes
  • 2 poblano chillies
  • 2 bunches coriander leaves, washed and rinsed
  • 120g vegan mayonnaise
  • 2 cloves garlic, peeled
  • 1 teaspoon sea salt

Prep:10min  ›  Ready in:10min 

  1. Juice both limes and add to your blender or food processor.
  2. Remove seeds and veins from chillies. Cut into sizable chunks and combine with lime juice.
  3. Add remaining ingredients. (Yes, leaf and stem for the fresh coriander.)
  4. Blend ingredients until smooth.

Cook's notes

Try to find poblano chillies in speciality shops or online. Pasilla chillies work great if you cannot find poblanos! The sauce does not have a nasty heat kick but be sure to wear gloves when handling the chillies to avoid sensitisation.

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