Chipotle Cashew Cream
Creamy, Spicy, Salty, pretty much AMAZING!
Ingredients
- 1 cup soaked raw cashews drained and rinsed (flash soak see step 1, I find overnight soak is best)
- 2 small cloves garlic
- 1 tbsp chipotle 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 soaked cashews overnight, place cashews in boiling hot water and let soak for 1 hour, then drain thoroughly.
- Place cashews, garlic, chipotle, lemon juice, salt and cilantro 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 accordingly. I like to add more salt and chipotle.
- You can serve immediately or refrigerate. Leftovers will keep in the fridge for 1 week.