Ingredients

The following ingredients have 4 Servings
  • 1 cup (150g) raw unsalted cashews* (see NOTES at bottom regarding sub)
  • 1 cup (240g) medium heat runny/not too chunky salsa (I used Pace Picante)
  • 3/4 cup (180g) PLAIN dairy-free yogurt (I used SO Delicious "Unsweetened" Plain coconut yogurt but Soy will work too, but it's slightly sweeter)
  • 1 tablespoon (15g) white distilled vinegar
  • 1 1/4 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 4 oz can diced green chiles (use half or the whole can)
  • 1/4-1/2 cup diced tomatoes
  • Optional: sliced jalapenos and cilantro
  • If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, drain, rinse and proceed. Otherwise, the cheese will be gritty. OR, you can sub the cashews with equal gram amount (150g) RAW oil-free cashew butter.
  • Using a medium heat salsa here will give a nice kick of spiciness. If you are serving this to kids or prefer mild, then sub with a mild salsa.
  • I use this scale.

Instruction

  • If wanting to make my oil-free chips, make those first. See the bottom of the directions.
  • Add all of the ingredients (except the chiles and tomatoes) to a high-powered blender, like a Vitamix. If using the soaked cashews, then a food processor tends to work better to smooth out sauces, versus a blender that is not very powerful. Blend a couple of minutes until 100% smooth. After blending, stir in the green chiles and tomatoes, but do not blend. I used the whole can of chiles but you can use less if you prefer.
  • Add the sauce to a pot and heat it over medium-low just for about 5 minutes, whisking constantly, until it slightly thickens. Be careful about overheating it or it will make it chunky.
  • Top with sliced jalapenos or cilantro if desired and serve right away. It will get a bit thicker as it sits and overnight in the fridge, so just give it a good stir.
  • This sauce is excellent as a dip at a party or over burritos or nachos!