Jalapeño Cashew Cream Sauce
Delicious and easy cashew cream sauce with a kick of heat from jalapeño! This wonderful vegan cashew cream sauce is packed with flavor and healthy fats, and is perfect for pasta, grain bowls, tacos and even dipping.
Servings 4 servings
Calories 152cal
Ingredients
- ¾ cup raw cashews*
- 1/3 cup water, plus 2 tablespoons more if necessary
- 1 medium jalapeno, seeded
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- ½ teaspoon onion powder
- Freshly ground back pepper
Instructions
- Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lemon juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Makes roughly 1 cup sauce. Serves 4.
Nutrition
Serving: 0.25of recipe | Calories: 152cal | Carbohydrates: 9.6g | Protein: 4.1g | Fat: 11.9g | Saturated Fat: 2.3g | Fiber: 1g | Sugar: 1.6g