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I love a good sauce and this JALAPEÑO CASHEW SAUCE uses my favorite nut and adds a creamy, dreamy kick to everything it lands on!
This is a variation of my cashew cream and just like that one, it’s easy and comes together in a few minutes. Drizzle it on bowls, soups, salads, toast, chili, pizza… or really anything that needs a little dose of richness and heat!
Jalapeño Cashew Sauce
Ingredients
- 1 cup raw cashews, soaked overnight or in hot water for 30 minutes, and drained
- 1 jalapeño, stem removed but leave seeds and pith keep the heat
- 2 tablespoons nutritional yeast
- Juice of a lime
- 1-2 garlic cloves
- ½ cup water — more for a runnier consistency
- ¼-½ teaspoon salt, to taste
Instructions
- To a blender, add all ingredients, except salt, and blend until completely smooth.
- Add additional water to thin out the sauce to your preferred drizzability.
- Add salt to taste, give it one more whirl and then you'll be set to sauce it up!
- Store it in the fridge for a few days in the fridge or freeze and thaw for a longer shelf life.
