It wasn’t until my recent USA trip that I discovered chipotle. Of course I’d heard of it, actually looked for it here in oz, but it’s not a common ingredient.
Anywho, a little trip (or three) to the Lincoln Park Wholefoods in Chicago fixed that quick smart. After a wonderous few hours, scouring with great detail, each and every isle (yes, I was alone), I had arrived at the spice section, and it was rather lovely and diverse, just like I had imagined.
So, with chipotle powder in hand, I walked triumphantly to get my second hemp yerba mate latte for the day. Oh the joys of choice!
Back home in oz, I quickly set about using it in just about everything; soups, sprinkled on salads, on top of kidney beans, mixed with dressings, e.t.c., but my favourite by far, and I hope it becomes yours too, is this chipotle cashew sauce I’m about to share with you.
Chipotle Cashew Sauce
Makes approx. 1 1/4 cups
1 cup of raw cashews, soaked and rinsed (overnight or for at least 30 mins)
1/2 cup of water
1/4 tsp of chipotle powder
1/4 tsp of cumin powder
2 TBS nutritional yeast
1/2 tsp of raw apple cider vinegar
Himalayan salt and freshly ground pepper to taste
Place all ingredients in a powerful blender, I use a Vitamix, and blend until smooth and creamy.
Taste and adjust seasoning as required.
That is all.
Now you can get to making lots of yummy things, like this pasta I did with kelp noodles:
All I did was mix 1/2 a pack of kelp noodles with 1 spiralized zucchini, some diced sun dried tomatoes , chopped kalamata olives and spanish onion. Then sprinkled some hemp seeds on top. YUM!
You can also add it to your fave salad as it makes a great creamy dressing.
It’s also amazing on top of tacos, or a big ass dollop on your fave bean chilli.
Whichever way you choose to use it, I hope you enjoy it.
Peas, love and mungbeans