Ingredients

The following ingredients have 4 Servings
  • 3/4 cup raw cashews
  • 1/2 cup water ((or unsweetened plain almond milk for creamier sauce))
  • 2 Tbsp lemon juice
  • 1/4 tsp sea salt
  • 1-2 tsp maple syrup or agave nectar ((or sub organic cane sugar or stevia to taste))
  • 2-3 whole chipotle peppers in adobo sauce ((plus 1 tsp adobo sauce as original recipe is written // more or less to taste))
  • 1-2 Tbsp avocado, grape seed, canola or other neutral oil ((optional // for creaminess))
  • 1 pinch smoked paprika ((optional))

Instruction

  • Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
  • Add soaked, drained cashews to a high-speed blender with the water (or almond milk), lemon juice, sea salt, maple syrup, pepper + adobo sauce.
  • Blend on high until creamy and smooth, adding more water or almond milk as needed to encourage blending. Scrape down sides as needed.
  • Taste and adjust seasonings as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. I added more salt and another 2 chipotle peppers (amount as original recipe is written // adjust if altering batch size). Adding a little oil is optional and adds extra creaminess. Smoked paprika is also optional and adds a sweet smokiness to the sauce.
  • Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for veggie burgers, sweet potatoes fries, french fries, onion rings, and more!