Creamy Chipotle Sauce
Add a little oomph to your rotation with this Creamy Chipotle Sauce! It has the perfect balance of spicy, tangy, and smoky flavors that are completely addictive. It's easy to customize and it can be used as a condiment, recipe enhancer, or a creamy dip.
Servings 8 people
Calories 54kcal
Equipment
Ingredients
- ½ cup raw cashews (see note)
- ¼ cup unsweetened non-dairy yogurt (sub plain)
- 3 tablespoons water , more as needed
- 2 tablespoons lime juice , more to taste (sub lemon)
- 1 teaspoon agave (or preferred sweetener)
- 1 chipotle pepper in adobo sauce + 1 teaspoon of sauce
- ½ teaspoon salt , more to taste
- ½ teaspoon granulated garlic
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
Instructions
- To soften the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water.
- Place cashews in a high-powered blender along with the water, chipotle pepper and sauce, yogurt, lime juice, agave, smoked paprika, garlic, and salt. Blend on high until very smooth. Scape down the sides if needed. Now taste for seasoning and add more if desired. If it's too thick for your taste, add a few splashes of water and blend.
- Serve right away or store in an airtight container in the fridge for 3-5 days.
Notes
YOGURT: If you can't find unsweetened non-dairy yogurt, you can use plain. You may want to leave out the agave at this point because of the added sugar in the yogurt. Just taste it after blending to determine if you'll need it.
If you don't have yogurt, you can use non-dairy sour cream. CASHEWS: To prep ahead, pre-soften your cashews by placing them in cool water for 2-4 hours (or overnight in the fridge). Then they'll be ready to pop in the blender right away.
If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 6 hours or more. HEAT METER: this sauce has a medium heat, if you'd like more, you can add another chipotle pepper or another teaspoon of sauce. If you'd like less heat, you can omit the teaspoon of sauce and use the smallest pepper in the can. * Yields about ¾ cup of sauce. * Sauce will thicken up more in the fridge. If it's too thick add a teaspoon of water and combine. Add more if needed.
If you don't have yogurt, you can use non-dairy sour cream. CASHEWS: To prep ahead, pre-soften your cashews by placing them in cool water for 2-4 hours (or overnight in the fridge). Then they'll be ready to pop in the blender right away.
If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 6 hours or more. HEAT METER: this sauce has a medium heat, if you'd like more, you can add another chipotle pepper or another teaspoon of sauce. If you'd like less heat, you can omit the teaspoon of sauce and use the smallest pepper in the can. * Yields about ¾ cup of sauce. * Sauce will thicken up more in the fridge. If it's too thick add a teaspoon of water and combine. Add more if needed.
Nutrition
Serving: 2tablespoons | Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Sodium: 148mg | Sugar: 1g