MATERIALS
Makes ~1 cup
3/4 cup raw cashews
1/2 cup water
2 tbsp lemon juice
1/4 tsp salt
1-2 tsp maple syrup (or date syrup)
2 chipotle peppers in adobo sauce (1 if you aren’t in to spice, more if you are)
1 tsp adobo sauce
pinch smoked paprika, optional
PROCEDURE
Optional Prep: Add raw cashews to a bowl and pour boiling water over them. Let soak for an hour. This makes the cashews easier to blend and the sauce smoother.
1. Drain and rinse cashews. Add to a high speed blender or food processor.
2. Add remaining ingredients and blend until creamy and smooth.
3. Taste and adjust seasoning as desired (more syrup for sweetness, more peppers for heat, etc.)
4. Serve or refrigerate. Leftovers will keep for up to 5 days in the fridge.
Variations
For a smoother sauce, use ~1/3 to 1/2 cup cashew butter instead of raw cashews.
THE RUNDOWN
This sauce is great on burgers or breakfast bowls or salads…it is the difference between the burgers and wraps you make at home and those at the restaurant. Good sauces = good food!
Adapted From: Minimalist Baker