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Jalapeño Cashew Cream

This creamy, spicy Jalapeño Cashew Cream is a bold, dairy-free sauce perfect for drizzling over tacos, grain bowls, salads, and more.
Prep Time15 minutes
Soaking Time1 hour
Total Time1 hour 15 minutes
Course: Condiment, Sauce
Cuisine: American, Mexican
Keyword: Creamy, Gluten-Free, High Protein
Servings: 1.5 Cups

Equipment

  • High Speed Blender

Ingredients

  • 1 cup Raw Cashews Soaked in boiling water for 1 hour and drained
  • ½ cup Water
  • 4 tbsp Lime Juice About the juice of 2 limes
  • 3 cloves Garlic
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 2 tbsp Nutritional Yeast
  • 1 Jalapeño Roughly chopped
  • ½ tsp Cumin
  • ¼ tsp Smoked Paprika

Instructions

  • Pour boiling water over the cashews and let them soak for 1 hour. After an hour drain and rinse the cashews.
  • Add the cashews to a high-speed blender or food processor along with the remaining ingredients. Blend on high speed until smooth, thick, and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 to 4 minutes.
  • Taste and adjust for seasonings, adding more chopped jalapeño for a spicier cashew cream, more salt for saltiness, more nutritional yeast for cheesy OR umami flavors, or more lime juice for acidity.
  • Use this as a dressing, on tacos, or as a flavor boost on a sandwich or a dip!
  • Store in an airtight container in the fridge for 4 to 6 days.