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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.