chipotle cashew sauce

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

Ingredients

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

Method

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:

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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.

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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

 

xxb

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