This vegan cream sauce has a wonderfully spicy and tangy taste that goes well with any Mexican dish!

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Recipe Summary

prep:
5 mins
additional:
2 hrs
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cashews in a bowl and pour enough filtered water on top to cover cashews completely. Soak for 2 hours to overnight.

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  • Drain and rinse cashews and place into the bowl of a food processor. Add 1/2 cup water, lime juice, vinegar, garlic salt, chile pepper, and paprika. Blend for 1 minute. Add 1/4 cup water if necessary, for desired consistency. Blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

Nutrition Facts

200 calories; protein 5.3g 11% DV; carbohydrates 12g 4% DV; fat 15.9g 25% DV; cholesterol 0mg; sodium 450.9mg 18% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/05/2019
I made it with the exception of the red pepper flakes; as I'm going to use it for more of an Italian sauce instead of spicy. This makes a great base sauce and highly recommend trying it. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2019
I made it with the exception of the red pepper flakes; as I'm going to use it for more of an Italian sauce instead of spicy. This makes a great base sauce and highly recommend trying it. Read More
Rating: 5 stars
07/29/2020
Very good. I started with raw unsalted cashews instead. I used cayenne pepper instead of hot chilis. I added only 1/2 tsp apple cider vinegar. The consistency was wonderfully smooth and lightly stiff. It was great in a veggie wrap with teriyaki spiced tofu cubes. Read More
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