Grounded Chow

Jalapeño Cashew Sauce

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This jalapeño cashew sauce is the best friend your bowls have been looking for. It’s so deliciously creamy and spicy, I’m putting it on everything.

Add a dollop to your tacos, spread it on your sandwiches, pour it over a bowl, thin it out and dress a salad… the possibilities are endless and you’ll want to try them all.

One of my go-to combinations for a weeknight dinner is the bowl pictured below. Roasted Japanese sweet potatoes and chickpeas, burst cherry tomatoes, massaged kale, quinoa, and avocado. The sweet elements go so well with the punch this sauce packs.

People of the world, spice up your life!

If you try this recipe, let me know by tagging me in your photos on Instagram, @namasteandchow, or by commenting below!

Jalapeño Cashew Sauce
1 jalapeño, seeds removed
1 clove of garlic
1 c raw cashews, soaked at least 1 hour then drained
1/2 c water (starting with 1/4 c)
2 T nutritional yeast
2 T olive oil
1 T lemon juice
1/4 tsp salt
Method:
1. If you don’t have a high-speed blender, soak the cashews for at least one hour in hot water.
2. Add jalapeño, garlic, cashews, nutritional yeast, olive oil, lemon juice, and salt to your blender or food processor. Start by adding 1/4 cup of water. Blend until smooth, scrapping down the sides as needed. If it looks too thick, continuously add the rest of the water until the sauce reaches your desired consistency.
3. Use straight away, or pour into an air tight container. It will keep in the fridge for 5-7 days.

Print

Jalapeño Cashew Sauce

This jalapeño cashew sauce is the best friend your bowls have been looking for. It’s so deliciously creamy and spicy, healthy and wholesome. Add a dollop to your tacos, spread it on your sandwiches, pour it over a bowl, thin it out and dress a salad… the possibilities are endless and you’ll want to try them all.
Course Condiment
Cuisine American, Vegan
Keyword cashew sauce, jalapeno, sauce, spicy sauce, vegan
Servings 8 servings

Ingredients

  • 1 jalapeño seeds removed
  • 1 clove of garlic
  • 1 c raw cashews soaked at least 1 hour then drained
  • 1/2 c water starting with 1/4 c
  • 2 T nutritional yeast
  • 2 T olive oil
  • 1 T lemon juice
  • 1/4 tsp salt

Instructions

  • If you don’t have a high-speed blender, soak the cashews for at least one hour in hot water.
  • Add jalapeño, garlic, cashews, nutritional yeast, olive oil, lemon juice, and salt to your blender or food processor. Start by adding 1/4 cup of water. Blend until smooth, scrapping down the sides as needed. If it looks too thick, continuously add the rest of the water until the sauce reaches your desired consistency.
  • Use straight away, or pour into an air tight container. It will keep in the fridge for 5-7 days.