This creamy cashew-jalapeno sauce is a delicious new sauce to try for your next burrito or taco bowl meal! This mildly spicy, savory recipe is made with only six ingredients.
It’s an easy way to add flavor to salads and quesadillas. Prepare to elevate your next meal. We’ll show you exactly how to do it!
Take these six ingredients to make creamy jalapeno: cashews (or other nuts), jalapenos, nutritional yeast, garlic, and salt.
Add the soaked cashews into a blender. Blend the cashews with water and all other ingredients. That’s all there is!
3/4 cup raw cashews
Half a small jalapeno roughly chopped (2 Tbsp or about 17 g from 1/2 small jalapeno)
Use 1/2-1 tablespoon of nutritional yeast
Filtered water, 2/3 cup
1 Tbsp of lime juice
1/2 medium clove garlic, peeled
1/4 teaspoon sea salt
Add the cashews into a heatproof dish and cover it with hot water at least by 1-2 inches. Soak cashews for 15 minutes.
Drain the cashews, then add them into a blender along with the other ingredients (jalapeno pepper, nutritional yeast water, lime, garlic, and salt). Blend on high speed until smooth and creamy. Add more salt or nutritional yeast to taste or lime juice for brightness.
Use the sauce as a dipping sauce or to top bowls, quesadillas, and salads. Also, use it on enchiladas and tacos. Keep leftover sauce in a refrigerator airtight container for up to 4 days.