Vegan Smoky Tangy Cashew Cream
Prep time
Total time
A touch of smoke and tang and a lot of cream makes this the perfect sauce to up the ante on any meal. This one was a favorite among the recipe testers because of its unique ability to capture such a wide variety of flavors. Your taste buds move along the range of sweet, spicy, tangy and smoky in perfect sequence. Don’t say I didn’t warn you if you eat it with a spoon. Enjoy it in my Chipotle and Lime Forever Burritos.
Serves: 1 cup
  • 1 cup (112 g) raw cashews (see note)
  • 1 cup (240 ml) water
  • 3 tablespoons (29 g) chopped red onion
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 medium-size cloves garlic, peeled
  • 1 ½ teaspoon (4 g) smoked paprika
  • 1 teaspoon sea salt
  • ⅛ to ¼ teaspoon chipotle powder, to taste
  1. Put the cashews, water, red onion, lemon juice, garlic, paprika, salt and chipotle in a high-speed blender and purée until smooth.
  2. Refrigerate the cream to thicken.
Note: If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.

This recipe is reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017.
Recipe by Go Dairy Free at