Lime Chipotle Sauce (vegan)
A creamy vegan lime chipotle sauce that's kinda bitchin? Yes, please! Especially when it's oil-free and ready in 15 minutes like this one!Plant Diversity: Striving for 30 different plants per week for optimal gut health. The number of plants in this recipe: At least 3 plants
Servings: 8
Calories: 101.39kcal
Equipment
- 1 cutting board and knife
- 1 small pot and stove
- blender strong or high speed
Ingredients
- 1 cup cashews raw
- ½ cup red bell pepper
- ¼ cup nutritional yeast
- 2 teaspoons garlic granules
- 1 teaspoons onion granules
- ½ teaspoon chipotle powder
- ¼ teaspoon salt
- 1 cup water
- 2 tablespoons lime juice or juice of one lime
- ¼ teaspoon lime zest or zest of one lime (optional)
Instructions
- To a medium pot, add the raw cashews and cover with water. Bring to a boil and reduce to simmer for 10 minutes, then set aside.
- Meanwhile wash, dry, and chop the bell pepper and add it to the blender along with all the other ingredients through the water. Wash, dry, and zest the lime (if using), then slice and juice it. Strain the simmered cashews from the water and add them to the blender. Blend until smooth and creamy, starting on the lowest setting and working gradually to the highest.
- Serve over tacos, salads, bean dishes, potatoes, in a sandwich, use it as a dip for fries or veggies, or use it any other way you'd like!
- Store in a sealed 16 oz jar in the fridge for up to a few days.
Nutrition
Calories: 101.39kcal | Carbohydrates: 7.13g | Protein: 3.9g | Fat: 7.18g | Saturated Fat: 1.26g | Polyunsaturated Fat: 1.29g | Monounsaturated Fat: 3.84g | Sodium: 79.22mg | Potassium: 171.89mg | Fiber: 1.24g | Sugar: 1.45g | Vitamin A: 330.54IU | Vitamin C: 13.21mg | Calcium: 10.06mg | Iron: 1.28mg