Ingredients

The following ingredients have 2 Servings
  • ½ cup raw cashews
  • 1 medium Yukon Gold potato, peeled and cubed (1 cup)
  • 1 medium carrot, peeled and chopped into small pieces (1/2 cup)
  • 1 (4-ounce) can diced roasted green chiles
  • ½ cup unsweetened non-dairy milk, such as cashew or almond milk
  • 1 tablespoon avocado oil or olive oil
  • 2 teaspoons fresh lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne (feel free to add more for a spicier sauce)
  • ¾ teaspoon salt + more to taste
  • Fresh cilantro and lime wedges for garnish, optional

Instruction

  • In a small bowl, place the cashews. Pour boiling water over the top to cover completely. Cover the bowl with a plate or kitchen towel and allow the nuts to soak while you prepare the vegetables.
  • In a small saucepan, place the diced potatoes and carrots. Cover the vegetables with water and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes, depending on the size of the pieces.
  • Drain the cashews and vegetables. Place the drained cashews, potato, and carrot in the container of a food processor or high-powered blender.
  • Add the drained green chilies, non-dairy milk, oil, lime juice, and spices; blend on high, stopping to scrape down the sides of the bowl/blender, as needed. Process until the sauce is uniformly smooth. Add additional non-dairy milk, if desired, to achieve your desired consistency. Keep it thick for dipping, or make it thinner for drizzling.
  • Store leftovers in a covered container in the refrigerator for up to 5 days. Stir again before serving.