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Chipotle Cashew Cream

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Chipotle Cashew Cream honestly, the most LIT dip, sauce or spread to hit! This is my favorite vegan dip, so creamy, spicy, salty everything you want in a dip. It is dairy-free, sugar-free 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 Chipotle Cashew Cream on everything savory!! Morning scrambles, sweet potato fries, nachos, burritos, tacos, shall I continue?

So if your ready to get your meals next level do your self a favor and make Chipotle Cashew Cream!! It will store in the fridge for up to a 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!!

I spread it on my salmon for lunch and paired it with my Mexican Quinoa Salad, so dang good!


Yield: 2 cups

Chipotle Cashew Cream

Chipotle Cashew Cream

Creamy, Spicy, Salty, pretty much AMAZING!

Prep Time 25 minutes
Total Time 25 minutes


  • 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


  1. If you have not soaked cashews overnight, place cashews in boiling hot water and let soak for 15 minutes, then drain thoroughly.
  2. Place cashews, garlic, chipotle, lemon juice, salt and cilantro in a high-speed blender.
  3. Blend on High, and slowly add in water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds - 1 minute.
  4. Taste and adjust accordingly. I like to add more salt and chipotle.
  5. You can serve immediately or refrigerate. Leftovers will keep in the fridge for 1 week.
By on May 16th, 2019

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