Pepita Jalapeno Cream Sauce (Dairy-Free, Oil-Free)

If you love Tex-Mex flavors, this Pepita Jalapeño Cream Sauce is about to be your new favorite thing to drizzle on everything. It’s smoky, tangy, a little spicy, and totally dairy-free—made with creamy pepitas (shelled pumpkin seeds) that not only blend up silky smooth but also sneak in a solid boost of plant-based protein. Each spoonful brings a balance of healthy fats, protein, and bold flavor—adding a nutritious kick to just about anything. Easy to make, easy to love, and designed to support your wellness goals with every bite.

This pepita jalapeno cream sauce is a zesty, herby, green sauce that adds instant flavor to tacos, burrito bowls, roasted veggies, nachos, or even chips. The pepitas blend up into a smooth, rich base, and the jalapeño adds just the right kick. Bonus: it’s nut-free, super easy to whip up, and packed with good fats and nutrients to keep things feeling hearty and satisfying. Whether it’s taco night or you just want to jazz up leftovers, this sauce has your back.

Ingredient Notes for Pepita Jalapeno Cream Sauce

• Pepitas: These tender, green seeds are found inside certain varieties of hull-less pumpkins. Unlike the white pumpkin seeds you scoop from a jack-o’-lantern, pepitas don’t have an outer shell and are ready to eat raw or roasted. They’re full of heart-healthy monounsaturated and polyunsaturated fats and minerals like magnesium, iron, zinc, and copper. Pepitas also deliver 7 grams of protein per ounce. I use the ones that are already roasted and salted as it add an extra depth of flavor.

• Lime: Adds tang and balance—essential to brighten the richness of the seeds.

• Jalapeno: Brings heat and brightness. Use more or less to control the spice level.

• Garlic: Always great for adding punch and depth.

• Cilantro: This herb adds bright, fresh, and slightly citrusy flavor. Some people experience it as soapy due to a genetic sensitivity to aldehyde compounds. Feel free to omit it if you choose.

Preparation Notes

• Soak pepitas in warm water for 15–30 minutes if you don’t have a high-speed blender—this helps ensure a smooth blend.
• Start with less jalapeño and taste as you go—heat levels vary.
• Blend until completely smooth and creamy; add water slowly to thin.
• Chill before serving to allow flavors to develop further.

Serving Notes

• As a taco or burrito bowl topping
• Drizzled over roasted vegetables or grain bowls
• As a creamy salad dressing or dip for raw veggies
• Spread in sandwiches, wraps, or burgers
• Dolloped onto soups, especially bean-based or squash soups

Try it With:

• High Protein Vegan Fajitas
• Vegan Black Bean Burrito Bowls
• Veggie Black Bean Enchiladas
• Tex Mex Veggie Skillet
• Easy Veggie Taco Bowls