Smoky Tangy Cashew Cream: A Southwestern Dream Sauce


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!

Dairy-Free Smoky Tangy Cashew Cream Recipe from Vegan Burgers and BurritosRecipe 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.

5.0 from 1 reviews
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.

Key Ingredients & Supplies: Smoky Tangy Cashew Cream

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. 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!

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