Ingredients
Main Ingredients
- 3/4 cup raw cashews
- 4 oz can of green chilies
- 3 tbsp nutritional yeast
- Juice of 1 lemon
- 2 tbsp pickled jalapenos
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 3 tbsp unsweetened plant-based milk (almond milk recommended)
- 1/4 tsp kosher salt plus more to taste
Instructions
- Soak Cashews: Place the raw cashews in a bowl and cover with water. Let them soak for at least 6-8 hours or overnight until softened. For a quicker method, cover cashews with boiling water and soak for 20-30 minutes.
- Blend Ingredients: Drain and discard the soaking water, then add the cashews to a high-speed blender along with green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, plant-based milk, and 1/4 tsp kosher salt.
- Blend to Smooth: Blend on high, scraping down the sides as necessary until the mixture forms a velvety smooth sauce.
- Adjust Seasonings: Taste the sauce and gradually add more salt if needed, blending and tasting repeatedly until the desired flavor is achieved. Total salt amount typically ranges from 1/2 tsp to 1 tsp.
- Serve or Store: Use immediately on your favorite nachos, veggies, or dishes. Store leftover sauce in an airtight container in the fridge for up to 7 days or freeze for up to 1 month. Thaw frozen sauce in the fridge and stir well before using, adding a little salt if needed to restore flavor.
Notes
- For a nut-free variation, substitute cashews with pepitas or sunflower seeds and use a nut-free plant milk such as soy milk.
- Store leftover sauce in an airtight container in the refrigerator for up to 7 days.
- You can freeze leftover sauce for up to 1 month; thaw in the fridge and stir well before use.
- Adjust salt gradually to suit your taste, as flavors can intensify after blending.
- Prep Time: 10 minutes (plus 6-8 hours soaking or 20-30 minutes quick soak)
- Cook Time: 0 minutes
- Category: Sauce/Dip
- Method: Blending
- Cuisine: Vegan, American-inspired
- Diet: Vegan
