---
title: Chipotle Sauce
servings: 4
source:
  name: Rainbow Plant Life Global Flavors Meal Plan 11
  author: Nisha Vora
tags: [basics, chipotle, vegan, meal-prep]
---

Prepare: @raw cashews{1%cup}, @freshly squeezed lime juice{0.33%cup}, @water{0.5%cup}, @garlic cloves{5}(roughly chopped), @chipotle peppers in adobo sauce{2-5}(see Note), @nutritional yeast{2%tbsp}(optional, for a subtly cheesy flavor), @onion powder{0.5%tsp}, @extra virgin olive oil{2%tsp}, @kosher salt{0.75%tsp}, @Freshly cracked black pepper to taste.

Add the cashews to a saucepan, cover with water, and bring to a boil. Boil for ~{15%minutes}, then drain and rinse.

While the cashews boil, measure out the remaining ingredients and add them to a high-powered blender (if you don’t have one, use a food processor). If the cashews aren’t done boiling yet, continue with other Component Prep.

When the cashews are done, add them to the blender with everything else. Blend until smooth and creamy, scraping down the sides as you go and/or using a blender tamper if you have one. Taste, adding more salt and pepper as needed. For tartness, add more lime juice; for richness, add a drizzle more of olive oil. Note: If the sauce is too thick, or you have trouble blending, add a tablespoon of water at a time and blend again.

Label and store in a sealed jar in the fridge for 1 week.

> Use 2 peppers for mild-medium heat and 5 for very spicy. If you want extra heat, add 1-2 tsp of the adobo sauce. NOTE: If your other components are spicy this week, you may want to use the lower amount of chipotle peppers here (unless you like things extra spicy).