Jalapeño Cashew Cream Sauce
Total Time
2 hours and 5 minutes
Prep Time
2 hours
Cook Time
5 minutes
Rating
5 out of 5 stars
(15)
Ingredients
4 servings
- ¾ cup raw cashews*
- 1/3 cup water, plus 2 tablespoons more if necessary
- 1 medium jalapeno, seeded
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- ½ teaspoon onion powder
- Freshly ground back pepper
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Preparation
Step 1
Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
Step 2
Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lemon juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Makes roughly 1 cup sauce. Serves 4.
Step 3
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