🥘 Ingredients
- raw cashews 1 cup
- freshly squeezed lime juice 0.33 cup
- water ½ cup
- garlic cloves 5
- chipotle peppers in adobo sauce 2-5
- nutritional yeast 2 tbsp
- onion powder ½ tsp
- extra virgin olive oil 2 tsp
- kosher salt ¾ tsp
- Freshly
📝
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).
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1Prepare: raw cashews , freshly squeezed lime juice , water , garlic cloves , chipotle peppers in adobo sauce , nutritional yeast , onion powder , extra virgin olive oil , kosher salt , Freshly cracked black pepper to taste.
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2Add the cashews to a saucepan, cover with water, and bring to a boil. Boil for 15 minutes , then drain and rinse.
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3While 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.
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4When 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.
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5Label and store in a sealed jar in the fridge for 1 week.