Chipotle Cashew Cream

This is one of the greatest sauces ever made.

Now I have set expectations stupidly high, let’s get into it….

If you haven’t tried it yet, cashews are a great alternative ingredient that when softened, provide a perfect texture for creams and sauces. It will need help though, so I highly encourage you to try a variety of different ingredients and see what you can come up with yourself.

I use this sauce predominantly when I make “bowls”. One issue vegans have is that our food is very low in fat and a functioning adult NEEDS fat, especially if they are training in MMA or a sport just as demanding. This recipe makes about 5 big serves, enough to cover your whole plate and although reasonably calorific, you are looking at about 180 calories per serve, the calories come mainly from healthy fat. Plus you get an extra 5 grams of protein in each serve.

Checkout my YouTube channel for a video of this sauce and an idea of what you can add it to. I always have this in my fridge and use it on absolutely everything! I would go as far as to say this simple little sauce is my greatest creation.

Serves about 5

Nutritional Information:

  • Calories = 176
  • Protein = 5.1g
  • Fat = 14.8g
  • Saturated Fat = 2.5g
  • Carbohydrate = 59.1g
  • Cholesterol = 0g

Ingredients:

  • 1 cup raw cashews (soaked for 4 – 8 hours or boiled for 10 minutes if no high speed blender)
  • ¾ cup water (roughly)
  • 1 chipotle pepper in adobo sauce plus….
  • 1 tablespoon of the sauce
  • ½ lime, juiced
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼-1/2 teaspoon salt

Chipotle Cashew Cream 3

Cook it:

  1. First prepare your cashews. Soak for about 8 hours (4 minimum) if you do not have a high-powered blender. Alternatively, you can just boil them for 10 minutes. It does exactly the same thing
  2. Add all remaining ingredients to a blender, minus the water
  3. Add half a cup (125ml) water to the blender and mix until well and truly mixed
  4. Keep adding water and mixing in very small measurements until the desired consistency is reached. This is usually about ¾ cup for me but judge for yourself. You do not want to overdo it
  5. Serve on anything! Burritos, rice dishes, sandwiches, cous cous, tacos etc
  6. Get it into ya!!

 


23 thoughts on “Chipotle Cashew Cream

    1. Smoked Paprika is essential for vegans I think. It helps create a false “slow cooked” taste. Chipotle Peppers in Adobo sauce are actually canned chillies in an amazing hot sauce. As far as I am aware they are more of a Tex-Mexy thing. You are in the States right? You should have no problem locating some. I am in Australia and get them from either a USA grocery store or a Mexican market…

      Liked by 1 person

      1. Ah. I was first introduced to smoked paprika during a cooking demo, the chef made soup with it and liquid smoke. It smelled heavenly! I didn’t think I would use it in any cooking that I do, but I’ve since seen it in a few recipes I’d like to try. What else do you use smoked paprika in?

        And random question.. But are there lots of vegans in Australia? I noticed on Instagram that at least half my likes comes from Australians!

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      2. Cool. I use smoked paprika in everything! Haha. Soups, stews, seasoning tofu, sauces, seitan. It is probably my most used spice. And yes, there is definitely a large growing vegan base here for sure. It has improved drastically in the last 2 years….

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  1. I made this tonight, and it was fantastic!!! I got the chipotle pepper in adobo sauce, but forgot to get smoked paprika so I subbed regular paprika with cumin and liquid smoke. My husband and I LOVED It so much!! I also blended in cilantro, which I think you should try it’s delicious! I plan to make a big batch and put it on rice and beans for lunch all week :). Thank you for the recipe!!

    Liked by 1 person

    1. Yay! That puts a massive smile on my face. Adding cilantro is a great idea, I will try it. I also make a massive batch and then have it on pretty much anything during the week. Mainly some kind of “bowl” but it word amazingly well with rice and beans. Glad you enjoyed it 🙂

      Liked by 1 person

    1. I actually use them in rice and beans too. They make an amazing marinade for things like tofu or tempeh. I have used them in pasta too in the past but they freeze perfectly so I usually divide them upon freezer bags and then keep them frozen until I make these sauces. One tin will last months then….

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  2. Its recipes like this that put the icing on the cake for vegans. Since Steve decided to become vegan (after watching forks over knives in December last year) I have upped my game in the cooking department. Where I could be perfectly happy vegging out with a bowl of steamed vegetables it takes more than some steamed spud to make him happy so finding condiments, sauces, etc. that will turn plant based food into heady equals to their meaty counterparts is the only way to go. Cheers for the share. Clapton and Cream a perfect pairing 😉

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