I’m not sure if there’s a limit on how many green sauces you can love, but I’m adding cilantro tomatillo ranch to the green sauce roster. It’s a full roster, but there’s always room for more. It’s so good that we went through the first batch before I even got to share about its yummy green goodness.
What You’ll Need to Make Cilantro Tomatillo Ranch:
- Chives, loosely packed
- Cilantro, thick stems removed
- Jalapeño, seeds removed
- Forager plant-based sour cream (OR sub plain yogurt, or light mayo)
- Juice from a lemon
- Clear balsamic vinegar or red wine vinegar
- Nutritional yeast (or sub parmesan or cotija cheese)
- Frozen cube garlic, minced clove, or garlic powder
- Kosher salt
- Onion powder
How to Make Cilantro Tomatillo Ranch:
Not only is this recipe for cilantro tomatillo ranch seriously YUM, it’s also super easy. Which in my opinion makes it taste even better.
I like making this dressing with a food processor or high speed blender. Both make the sauce so smooth and creamy. Use whichever one you have in your kitchen. Unless you are looking for a fun new tool for the kitchen, then you should check out my kitchen favorites.
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Grab your loosely packed chives, a bunch of cilantro (make sure you remove the thick stems), a tomatillo, a seeded jalapeño, Forager plant-based sour cream (OR you can sub plain yogurt, or light mayo), juice from a lemon, clear balsamic vinegar or red wine vinegar, nutritional yeast, garlic, Kosher salt, cumin, and onion powder. Toss them in your kitchen tool of choice and pureé everything until smooth. That’s it! Enjoy the cilantro tomatillo ranch on salads, tacos, bowls…pretty much anything!
This recipe for cilantro tomatillo ranch is written up to be dairy-free, but you can definitely use yogurt, mayo, and/or real cheese if you don’t need to adapt for dairy-free options. One of my favorite dairy-free products is Forager plant-based sour cream. It actually tastes good! And if you eat dairy-free you know that’s a big deal. If you make substitutions the macros will hardly change which makes it pretty negligible unless you use a full-fat mayo etc. So go with the products you love, but know that Forager’s sour cream makes this recipe so good!
I talk a lot about gluten-free and dairy-free modifications, but this cilantro tomatillo ranch can also be modified to fit a low FODMAP diet too. When I was on a low FODMAP diet, I made the cilantro tomatillo ranch without the onion powder and with a low FODMAP garlic swap. It was still so delicious! I didn’t feel like I was missing out on anything.
This cilantro tomatillo ranch is perfect to drizzle on salads, tacos, bowls, etc. If you decide to douse instead, there’s no judgment here! The macros are so good, I say enjoy it however you want! And in case you have any left over, this cilantro tomatillo ranch will stay good in your fridge for a week.
Cilantro Tomatillo Ranch
This cilantro tomatillo ranch has become our new love. It’s full of all the good stuff and goes so well with absolutely everything. We love it so much, we can barely keep it stocked in the fridge. If you are looking for some macro-friendly recipes that will go perfectly with this dressing, check out my cookbooks! They are full of great recipes like bowls, one pot meals, and tacos. The perfect way to enjoy this sauce. If you don’t need a cookbook, make sure you’re following me on Instagram and TikTok. I’m always sharing my favorite ingredients and new recipes!
Cilantro Tomatillo Ranch
- 1 cup Chives, loosely packed (20 g)
- 1 bunch Cilantro, thick stems removed (30 g)
- 1 Tomatillo (30 g)
- 1/2 Jalapeño, seeds removed (20 g)
- 3/4 cup Forager plant based sour cream (OR sub plain yogurt, or light mayo; 175 g)
- 2-3 Tbsp Juice from a lemon (40 g)
- 1 Tbsp Clear balsamic vinegar or red wine vinegar (15 g)
- 1 Tbsp Nutritional yeast (or sub parmesan or cotija cheese; 10 g)
- 1 Frozen cube garlic or minced clove (or ½- 1 tsp garlic powder)
- 1/2 tsp Kosher salt
- 1/2 tsp Cumin
- 1/2 tsp Onion powder
- Using a food processor or high-speed blender, pureé everything until smooth. Use on salads, tacos, bowls etc! Store in the fridge for at least a week!