Creamy Burrito Bowl Sauce

This creamy burrito bowl sauce is tangy, lightly spicy, and packed with bold flavor. Made with avocado, cashews, chile de árbol, and pickled jalapeños, it's perfect for burrito bowls, tacos, taquitos, potatoes, and more.

Prep Time: 5 10

Total Time: 5 10

Course: Dips, Sauces

Cuisine: Mexican

Servings:

Author: Julie Gaeta

Ingredients

3 Roma tomatoes (about 10-12 ounces)
1 jalapeño
2 cloves garlic
⅓ cup raw cashews
1 dried chile de árbol
1 avocado
1½ teaspoons sea salt
⅛-¼ cup pickled jalapeños add more to taste
2 tablespoons pickled jalapeño brine
¾ cup reserved cooking water
2 tablespoons plant-based milk

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Instructions

Add the tomatoes, jalapeño, garlic, cashews, and chile de árbol to a small saucepan. Cover with water and bring to a simmer. Cook about 10 minutes, or until softened.
Using a slotted spoon, transfer the cooked ingredients to a blender. Reserve ¾ cup of the cooking water and discard the rest.
Add the avocado, salt, pickled jalapeños, jalapeño brine, plant-based milk, and reserved cooking water to the blender.
Blend until completely smooth and creamy.
Taste and adjust salt or pickled jalapeños as desired.
Serve over your favorite Mexican dishes. My favorites are Mexican burrito bowls, bean and rice tacos, vegan taquitos, roasted potatoes, and other meal prep bowls.

Notes

For extra heat, use 2 dried chile de árbol peppers.
The sauce thickens slightly as it chills. Thin with a splash of water or oat milk if needed.
Store in an airtight container in the refrigerator for 3-4 days.
Pickled jalapeños + jalapeño brine add tang and flavor. If you don't have the brine, use a little extra pickled jalapeño and lime juice.
If you prefer not to use plant-based milk, you could replace it with additional cooking water.
Fresh lime juice is a great addition before serving if you'd like extra brightness.

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