Smoky Tangy Cream by Sophia deSantis
A delicious everything sauce you can put on salads, burgers, burritos, sandwiches, potatoes - anything! Quick and easy to make with whole food vegan ingredients.
Servings: 6
Calories: 125.01kcal
Ingredients
- 1 cup cashews 112 grams, raw
- 1 cup water 240 ml
- 3 tablespoon red onion 29 g, chopped
- 2 tablespoon lemon juice 30 ml, fresh
- 2 garlic cloves medium
- 1 ½ teaspoon smoked paprika 4 g
- 1 teaspoon sea salt
- ⅛ to ¼ teaspoon chipotle seasoning to taste
Instructions
- Pre-soak the cashews for at least 2 hours prior to making the sauce.
- Put the strained soaked cashews, water, red onion, lemon juice, garlic, paprika, salt and chipotle seasoning into a high-speed blender and purée until smooth. Refrigerate the cream to thicken.
Notes
Recipe from the cookbook, Vegan Burgers and Burritos by Sophia DeSantis.
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.
Nutrition
Calories: 125.01kcal | Carbohydrates: 7.92g | Protein: 4.13g | Fat: 9.52g | Saturated Fat: 1.69g | Polyunsaturated Fat: 1.73g | Monounsaturated Fat: 5.13g | Sodium: 393.57mg | Potassium: 170.65mg | Fiber: 1.02g | Sugar: 1.67g | Vitamin A: 259.12IU | Vitamin C: 2.73mg | Calcium: 13.92mg | Iron: 1.58mg