Friday, October 05, 2012

Chipotle Creme Sauce

I made this chipotle creme sauce last night to drizzle over tacos.  It turned out a little too spicy for my kids, but for the rest of us, it's a great substitute for boring, old, sour cream.  And for me, it's the oomph to make dairy-free tacos completely unapologetic. 


Today I poured it over a bowl of kale.  Such an easy and delicious lunch.

With the remaining leftovers, I massaged the creme onto kale leaves to dehydrate.  In about an hour or so, I'll have a bunch of crunchy, chipotle kale chips to snack on when tempted with a bag of potato chips.

For this usually unorganized, hurried mama, this was all so accidentally efficient.

Here's the recipe:

Chipotle Cashew Creme Sauce

  • 1 cup soaked (1-2 hours) raw cashews
  • 2 tbsp fresh squeezed lemon or lime juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp chipotle chili powder
  • 1 tbsp raw agave nectar
  • 3/4 cup water
Blend on low in VitaMix blender for a minute.  Switch to high and blend until creamy consistency.  (I've learned that to start on high send all the chunks up the sides of the blender, never making their way down to the blades.  It took a few messy cleanups to figure this one out.)

Enjoy.

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