Chipotle Cashew Cream

WOAH! Honestly the most LIT dip, sauce or spread to hit! Hands down my favorite dip, so creamy, spicy, salty everything you want in a dip. It is vegan friendly dairy, sugar and gluten free.

The base is cashews, they are the most favorable nut here in my kitchen, well other than me, haha! Here is the deal, I literately put this stuff on everything savory!! Morning scrambles, sweet potato fries, nachos, burritos, tacos, shall I continue? I spread it on my salmon for lunch and paired it with my Mexican Quinoa Salad https://wp.me/p9eIrW-Lr, so dang good!

So if your ready to get your meals next level do your self a favor and make some!! It will store in fridge for up to week. Chipotle packs a spicy kick, if you like the heat slowly add more till your desired level of spiciness. It’s a good one babes!!

Chipotle Cashew Cream

Creamy, Spicy, Salty, pretty much AMAZING!
Prep Time1 hr 12 mins
Course: dip, sauce, spread
Cuisine: Mexican
Keyword: dip, sauce, spread
Servings: 2 cups
Author: Kay

Ingredients

  • 1 cup soaked raw cashews, drained and rinsed (flash soak see step 1, I find overnight soak is best)
  • 2 small cloves of garlic
  • 1 tbsp chipolte chili pepper crushed ( I use Spice Hunter)
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup cilantro leaves, loosely packed
  • 3/4 cups filtered water

Instructions

  • If you have not saoked cashews overnight, place cashews in boiling hot water and let soak for 1 hour, the drain troughly.
  • Place cashews, galric, chipolte, lemon juice, salt and clinatro in a high speed blender.
  • Blend on High, and slowly add in water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds - 1 minute.
  • Taste and adjust acoordingly. I like to add more salt and chipolte.
  • You can serve immediately or refrigerate. Lefotovers will keep in fridge for 1 week.

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