MATERIALS
Makes ~1 1/2 cups
3/4 cup cashew butter (or 1 1/4 cups raw cashews)
3/4 cup salsa
6 tbsp water
1.5 tbsp apple cider vinegar (or lemon juice)
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp paprika
3/4 tsp salt
1 can pinto beans, optional
PROCEDURE
Optional Prep: If using cashews, pour boiling water over cashews and let soak for an hour. Drain and rinse prior to using. This makes the cashews easier to blend and the sauce smoother.
1. If using cashews, process in a food processor until cashew butter forms (~5 minutes or so).
2. Add remaining ingredients and continue to process until smooth.
3. Pour into a saucepan. Stir in pinto beans, if using. Heat over medium heat until warm, stirring constantly (~5 minutes). Add more water for a thinner consistency.
VARIATION
If you are adding to tacos, you can save some time and a pot to wash by skipping the heating step. It will get warm after being wrapped in the tortilla.
THE RUNDOWN
Take your nachos, burgers, or tacos to the next level with this recipe.
Adapted From: The Vegan 8