Ingredients
Cashew Base
- 3/4 cup raw cashews
- 3 tbsp unsweetened plant based milk (almond milk recommended)
Flavorings
- 4 oz can of green chilies
- 3 tbsp nutritional yeast
- Juice of 1 lemon
- 2 tbsp pickled jalapenos
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp kosher salt, plus more to taste
Instructions
- Soak Cashews: Place the raw cashews in a bowl and cover them with water. Let them soak for at least 6-8 hours or overnight to soften. For a quick alternative, cover with boiling water and soak for 20-30 minutes.
- Blend Ingredients: Drain the soaking water from the cashews and add them to a high-speed blender. Add the green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, plant-based milk, and 1/4 teaspoon kosher salt. Blend on high until the sauce is completely smooth and velvety, scraping down the sides as needed.
- Adjust Seasoning: Taste the sauce and add additional salt if needed, starting with small increments (1/2 tsp to 1 tsp total). Blend again after adding salt until you reach your preferred flavor.
Notes
- Soaking cashews overnight yields the creamiest texture, but quick soaking with boiling water is a good shortcut.
- You can customize heat levels by adjusting jalapenos and chili powder quantities.
- This sauce is best served fresh but can be refrigerated in an airtight container for up to 3 days.
- Use as a dip, drizzle over nachos, or as a sauce for tacos and veggies.
- Nutritional yeast adds a cheesy flavor and is a great source of B vitamins.
- Prep Time: 10 minutes (excluding soaking time)
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
