<\/p>\n This sauce is SO good we licked the blender clean. Inspired by Peruvian aji verde, this dairy-free <\/strong>version is equally creamy, spicy, smoky, and vibrant!\u00a0<\/p>\n Just 5 minutes<\/strong>, 1 blender, and 8 ingredients required for this versatile condiment perfect for bowls (recipe coming soon), salads, tacos, roasted potatoes<\/a>, chicken<\/a>, and so much more. Let us show you how it\u2019s done!<\/p>\n <\/p>\n Aj\u00ed\u00a0verde is a green hot sauce commonly served at Peruvian restaurants. It\u2019s often made with cilantro, mayonnaise, lime juice, and spicy peppers, but everyone\u2019s recipe is a bit different!<\/p>\n Our search for the origin story of this delicious sauce came up a bit empty-handed. But similar sauces<\/a> with cilantro and aj\u00ed peppers are believed to have been made in Peru, Bolivia, and Colombia since as early as the 13th century. Peruvian chef Luis Sanchez shares his version in this video<\/a> but says it\u2019s not necessarily a Peruvian sauce since something like it isn\u2019t made in Peru.<\/p>\n The following is our inspired, mayo-free version similar to the herby, creamy, smoky sauce we\u2019ve tried at Peruvian restaurants.<\/p>\n This vegan version<\/strong> relies on cashews to mimic the creaminess usually provided by mayonnaise. We include lots of fresh cilantro for a vibrant green color and fresh flavor<\/strong>, green onion and garlic for kick, lime juice for brightness, and salt and maple syrup for balance.<\/p>\n Then it\u2019s on to the smoky star of this show<\/strong>: aji amarillo paste<\/a>. While jalape\u00f1o does also work, it gives more fresh + spicy notes. Aji amarillo, on the other hand, gives this sauce a smoky, enchilada-esque aftertaste (major yum, just know it\u2019s one of those things you\u2019ll probably need to order online).<\/p>\n When you blend it all up with water, a creamy, bright, versatile condiment is yours to enjoy!<\/p>\n We hope you LOVE this sauce! It\u2019s:<\/p>\n Creamy It\u2019s a versatile condiment delicious on everything from bowls (recipe coming soon!) to salads, tacos<\/a>, roasted potatoes<\/a>, chicken<\/a>, and more!<\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/strong><\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>5<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>5<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>6<\/span> (~2-Tbsp servings)<\/span><\/span><\/p>\n Course <\/span>Sauce<\/span><\/p>\n Cuisine <\/span>Gluten-Free, Oil-Free, Peruvian-Inspired, Vegan<\/span><\/p>\n Freezer Friendly <\/span>No<\/span><\/p>\n Does it keep? <\/span>3-4 Days<\/span><\/p>\n<\/div>\n Taste and adjust as needed, adding more lime juice for brightness, aji amarillo (or jalape\u00f1o) for heat, sweetener of choice to balance the heat, or salt for overall flavor. You can also add more water 1 Tbsp at a time if you prefer a thinner sauce.<\/span><\/p>\n<\/li>\n Leftover sauce will keep in a sealed container in the refrigerator for up to 3-4 days, though the color will be more muted. Not freezer friendly \u2014 it will discolor and lose its freshness.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Serving: <\/span>1<\/span> (two tablespoon) serving<\/span><\/span> <\/span>Calories: <\/span>38<\/span> <\/span> <\/span>Carbohydrates: <\/span>3.5<\/span> g<\/span><\/span> <\/span>Protein: <\/span>1.2<\/span> g<\/span><\/span> <\/span>Fat: <\/span>2.4<\/span> g<\/span><\/span> <\/span>Saturated Fat: <\/span>0.4<\/span> g<\/span><\/span> <\/span>Polyunsaturated Fat: <\/span>0.4<\/span> g<\/span><\/span> <\/span>Monounsaturated Fat: <\/span>1.3<\/span> g<\/span><\/span> <\/span>Trans Fat: <\/span>0<\/span> g<\/span><\/span> <\/span>Cholesterol: <\/span>0<\/span> mg<\/span><\/span> <\/span>Sodium: <\/span>144<\/span> mg<\/span><\/span> <\/span>Potassium: <\/span>74<\/span> mg<\/span><\/span> <\/span>Fiber: <\/span>0.4<\/span> g<\/span><\/span> <\/span>Sugar: <\/span>1.4<\/span> g<\/span><\/span> <\/span>Vitamin A: <\/span>82<\/span> IU<\/span><\/span> <\/span>Vitamin C: <\/span>4.8<\/span> mg<\/span><\/span> <\/span>Calcium: <\/span>11<\/span> mg<\/span><\/span> <\/span>Iron: <\/span>0.5<\/span> mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n![\"Overhead](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/02\/Aji-Verde-Sauce-6.jpg\")
<\/figure>\n![\"Cashews,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/02\/Aji-Verde-Sauce-1.jpg\")
<\/figure>\nWhat is Aji Verde?<\/h2>\n
How to Make Vegan Aji Verde<\/h2>\n
![\"Blender](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/02\/Aji-Verde-Sauce-2.jpg\")
<\/figure>\n![\"Vibrant](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/02\/Aji-Verde-Sauce-3.jpg\")
<\/figure>\n
Vibrant
Smoky
Spicy
Quick & easy
& Lick-from-the-blender good!<\/p>\nMore Creamy Vegan Sauces<\/h2>\n
![\"Thick,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/02\/Aji-Verde-Sauce-5.jpg\")
<\/figure>\n\n
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*You can also make this recipe using an immersion blender<\/a> and glass measuring cup, but it doesn\u2019t get as smooth and may need slightly more water.
*Nutrition information is a rough estimate calculated with the lesser amounts of aji amarillo paste and salt.
*Loosely adapted from Food & Wine<\/a><\/em> and Feasting at Home<\/a>.<\/span><\/div>\n<\/div>\n