How long does this sauce keep?

Store this cilantro yogurt sauce in an airtight container in the fridge for up to 5 days.

Can I freeze this cilantro yogurt sauce?

This dressing freezes pretty well, though we recommend making it fresh if you can! Keep it in an airtight container in the freezer for 3-4 months, and defrost overnight in the fridge when you're ready for it. The texture can get a little bit grainy after a stint in the freezer, so you may want to blend it again (we use an immersion blender for this) after defrosting to bring it back to a smooth consistency.

Can I make this dairy free?

Yes! Use your favorite non-dairy Greek yogurt here. We also have a dairy-free cilantro pesto that's very similar to this recipe! Alternatively, you can use cilantro in place of the parsley in our vegan lemon tahini dressing .

Can I make this sauce in a food processor?

Yes! This recipe works best in smaller food processors, and you'll likely need to scrape the sides down a few times to make sure everything blends smoothly. You can also make this dressing in a large jar with a stick blender or immersion blender.

5 Minute Cilantro Yogurt Sauce

Name: Cilantro Yogurt Sauce
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 3 heaping cups fresh cilantro (you can eyeball this - just use three generous handfuls!); 1 ripe avocado, pitted and removed from peel; 1 cup plain Greek yogurt; 1 clove garlic, peeled; 2 Tablespoons lime juice; kosher salt, to taste; 1/4 cup water (you may not need it all)

Description

This easy, creamy cilantro yogurt sauce is perfect on tacos, salads, and more!

Ingredients

Scale

3 heaping cups fresh cilantro (you can eyeball this - just use three generous handfuls!)
1 ripe avocado, pitted and removed from peel
1 cup plain Greek yogurt
1 clove garlic, peeled
2 Tablespoons lime juice
kosher salt, to taste
1/4 cup water (you may not need it all)

Cook Mode Keep screen awake

Instructions

Place cilantro, avocado, Greek yogurt, garlic, and lime juice in a blender with a pinch of kosher salt. Blend until the sauce begins to smooth out, about 30 seconds. You may need to pause and scrape down the sides of the blender, then pulse again to form a smooth sauce.
With the blender running, slowly stream in water about a Tablespoon at a time, until dressing reaches your desired drizzle-able consistency. You may not need all of the water.
Serve immediately or store in an airtight container in the fridge for up to 5 days.

Notes

Additions and Substitutions. Use lemon juice instead of lime juice. Add a few slices of jalapeño or roasted poblano pepper for a bit of spice. Swap a handful of the cilantro for spinach or kale. Add a handful of walnuts or pistachios for a bit of depth and texture. Omit the garlic if you aren't a raw garlic fan.

Serving suggestions. Use this dressing on salads, grain bowls, tacos, grilled veggies and more! It's great on grilled fish (we love it with salmon), chicken, or steak, and it's also excellent with homemade crab cakes.

Storing and freezing. Store sauce in an airtight container in the fridge for up to 5 days, or in the freezer for 3-4 months. Defrost frozen sauce overnight in the fridge before using. The texture can get a little bit grainy after freezing: we recommend blending sauce with a hand blender once defrosted to smooth it out again.