This is a big post. A lot of folks have been waiting on this post for a long time and I’ve been chomping at the bit to get it to you! Unfortunately, the lack of daylight at the times when I happened to be making my chipotle cream sauce haven’t allowed for the most amazing of pictures, but I snagged a few that will do for now.
The story behind this sauce goes like this:
I was diving more and more into eating plant based and was desperately (very strong emphasis here) searching for some kind of creamy sauce/dressing/dip. It was one day when I was watching Erin Ireland’s insta stories that my prayers were finally answered. She was making some kind of creamy cashew-based sauce that looked like it had to have dairy in it, but it did not. Little did I know, it was the chipotle cream sauce that would forever change the way I ate. (Ok, maybe I’m being a bit dramatic here, but seriously.)
After re-watching her stories about a hundred times and realizing how simple and easy this sauce was to make, I took my first stab at it. I was skeptical, and I’ll admit, the first time I made it, it sat in my fridge for about a week before I used it at all. But after I used it that first time, all the sudden I was hooked. I was using it on pastas, salads, bowls—everything.
I’m so happy and excited that so many of you have reach out and are excited to give this recipe a try! It really is life changing!
Now, without further ado, the recipe.
Chipotle Cream Sauce
- 1 cup raw cashews
- 1 cup water
- 1 can chipotle peppers in adobo sauce
- salt to taste
Soak cashews in water in a small bowl for at least six hours
Strain cashews from soaking water
Put cashews in a high powered blender
Add 1 cup fresh water (not the water you soaked the cashews in)
Take 1 pepper from can and add to blender
Add more peppers if you prefer a spicier sauce, dash of salt
PLEASE let me know if you try the sauce and what you think!