Jalapeño Cashew Cream Sauce | Ambitious Kitchen

You need to meet my new favorite sauce that I’ve been blending into pasta, drizzling over my quinoa and tacos, smearing over rice truffles, dipping quesadillas and chips into it and even putting on my BLTs as a dairy unfastened mayo choice.

It’s my jalapeno cashew cream sauce and I promise, you’re going to LOVE it.

You received’t consider how creamy, easy, flavorful with a hint of warmth that this sauce is. Trust your lady and make this recipe ASAP. You can stay it in the fridge for every week, freeze it, or make my yummy pasta salad recipe with it (coming quickly!).

pouring vegan cashew cream sauce into a salad bowl

Ingredients in cashew cream sauce

This easy vegan cashew cream sauce recipe has simply five core ingredients that create a luscious, taste sauce that tastes even higher than the bottled alfredo or highly spiced ranch. Here’s what you’ll need:

cashews and jalapeño slices in a blender

How to make vegan cashew cream sauce

  1. First, soak the cashews in 2 cups of warm water for a minimum of 2 hours; in a different way I’ve discovered that you'll easily speed up the process through including the raw cashews to a pot with water and hanging over prime warmth. Bring water to a boil, then straight away flip off the warmth; let the cashews sit down for about 30 minutes in the hot water, then drain.
  2. Once the cashews have finished soaking you’ll be able to make the sauce: add tired cashews, contemporary water, jalapeno, garlic, contemporary lemon juice, salt, onion powder and black pepper to a blender. Blend on top till sauce comes in combination.
  3. If you wish to have just a little of a thinner sauce, upload 1-2 tablespoons extra water. Makes more or less 1 cup sauce.

Customize your cashew cream sauce

If you want to have a little fun, feel free to add in mix-ins to evolve this sauce for unique flavors. Leave out the jalapeno, or keep it in and try adding in any of the following:

easy vegan cashew cream sauce blended in a blender

How to store and reheat vegan cream sauce

In the refrigerator: this scrumptious vegan cashew cream sauce recipe will stay excellent in your refrigerator for up to Five days in an airtight container. To reheat, merely pour it into a microwave-safe container and reheat it in the microwave until nice and heat. You might want to upload a tablespoon or two of water (or pasta water if including to pasta right away) if it’s become too thick.

In the freezer: you'll be able to additionally easily freeze this recipe! Simply upload the cashew cream sauce to a freezer-safe container or bag and position it in your freezer. When you’re ready to us it, let the cream sauce thaw within the refrigerator sooner than using it. You may want to mix it with just a little extra water for those who’re discovering that it’s too thick.

jalapeño cashew cream sauce in a jar with a spoon

Amazing recipes to make use of this cashew cream sauce

Besides sneaking little spoonfuls of it, do this easy cashew cream sauce tossed with your favourite pasta dishes, drizzled over roasted veggies or grain bowls, poured over tacos and enchiladas and extra. Here are some great recipes to check out it with:

Street Corn Pasta Salad with Cilantro Pesto + Goat Cheese

Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema

Vegan Sweet Potato Buddha Bowl

Date Night In Cilantro Pistachio Pesto Shrimp Pasta

Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

I am hoping you're keen on this scrumptious jalapeño cashew cream sauce! If you're making this recipe, please go away a comment and rate the recipe underneath. We recognize it. xo!

Jalapeño Cashew Cream Sauce

5 from 7 votes

Prep Time 2 hours

Cook Time 5 minutes

Total Time 2 hours 5 minutes

Delicious and easy cashew cream sauce with a kick of warmth from jalapeño! This superb vegan cashew cream sauce is filled with flavor and healthy fat, and is highest for pasta, grain bowls, tacos or even dipping.

  • ¾ cup raw cashews*
  • 1/3 cup water, plus 2 tablespoons more if important
  • 1 medium jalapeno, seeded
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • ½ teaspoon onion powder
  • Freshly flooring again pepper
  1. Soak the cashews in 2 cups of heat water for a minimum of 2 hours; in a different way I've discovered that you can easily accelerate the method by adding the uncooked cashews to a pot with water and striking over high warmth. Bring water to a boil, then right away flip off the heat; let the cashews sit down for about 30 minutes in the hot water, then drain.

  2. Once the cashews have completed soaking you'll be able to be ready to make the sauce: upload tired cashews, contemporary water, jalapeno, garlic, contemporary lemon juice, salt, onion powder and black pepper to a blender. Blend on top until sauce comes together. If you want just a little of a thinner sauce, add 1-2 tablespoons extra water. Makes kind of 1 cup sauce. Serves 4.

Recipe by way of: Monique Volz // Ambitious Kitchen | Photography through: Eat Love Eats

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