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, 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


  • 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


  • 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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