This Smoky Tangy Cashew Cream is the delicious sauce for my friend Sophia’s Chipotle and Lime Forever Burritos. Both recipes are from her new cookbook, Vegan Burgers and Burritos. It’s a fun, colorful collection of 75 delicious burger, burrito, sauce, and side recipes. And it’s completely plant-based, gluten-free, refine-sugar free and family-friendly. But don’t take my word for it. Try these amazing sample recipes!
Recipe photos for the Smoky Tangy Cashew Cream by Sophia DeSantis of Veggies Don’t Bite.
Special Diet Notes: Smoky Tangy Cashew Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
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.
Author: Sophia DeSantis
Serves: 1 cup
Ingredients
- 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
Instructions
- Put the cashews, water, red onion, lemon juice, garlic, paprika, salt and chipotle in a high-speed blender and purée until smooth.
- Refrigerate the cream to thicken.
Notes
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.
This recipe is reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017.
Key Ingredients & Supplies: Smoky Tangy Cashew Cream
12 Comments
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Wow! This sauce looks so good! I dont know what I want to try it on first….maybe just a spoonful!
Love this! Looks so delicious and perfect for going on so many recipes. YUM!
Yum, this sounds awesome! I have a similar one but I used chipotle peppers in adobo for mine. I love it! So good on pretty much anything. I’ve never used chipotle powder, will have to check that out!
What a delicious cream sauce. I bet the flavor of this is incredible. Can’t wait to try.
Sounds like I need to check out this book!
Oh, this looks so creamy and delicious! I would/will put this on everything!!
I always love Sophia’s sauces. And smoked paprika is one of my favorite spices. Can’t wait to drizzle this on everything!
Mine too!!
Thank you so so much Alisa for helping spread the word about my book! Your support is so appreciated, I feel blessed to have met you through this crazy blogging world!
Of course Sophia! Thank you for sharing this wonderful book – so much inspiration!!