Cashews are used as a non-dairy base in this delicious sauce with a jalapeno kick. Perfect on salads, rice bowls, or tacos. Store, covered, in the refrigerator.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
12
Yield:
1 1/2 cup
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.

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  • Pour blended mixture into a small bowl; stir in cilantro.

Cook's Notes:

Substitute rice or any nut milk for the hemp milk if desired.

Add more jalapeno pepper if you want to up the heat.

Nutrition Facts

68 calories; protein 2.3g 5% DV; carbohydrates 4.5g 1% DV; fat 5.1g 8% DV; cholesterol 0mg; sodium 212.2mg 9% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/19/2017
This turned out pretty good. I used almond milk because that is what I had on hand. I had to use double the amount the recipe called for to get my cashews blended. Because of that I wish I would have added more green chiles. Overall good recipe and one I would make again. Read More
(1)
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