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Jalapeño Cashew Sauce

Author Sunita

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.