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Creamy Vegan Chipotle Sauce
Made with a creamy cashew base, this Vegan Chipotle Sauce is incredibly flavorful and velvety smooth. It's easy to make in 5 minutes and perfect for topping Mexican style bowls and salads!
Course
Sauce
Cuisine
Mexican
Prep Time
5
minutes
minutes
5
minutes
minutes
Servings
12
ounces
Calories
73
kcal
Author
Whitney Bond
Ingredients
½
cup
roasted, unsalted cashews
soaked 8-10 hours
2
chipotle peppers in adobo sauce + 1 teaspoon adobo sauce
¼
cup
water
¼
cup
lemon juice
2
cloves
garlic
1
teaspoon
kosher salt
½
teaspoon
black pepper
¼
cup
extra virgin olive oil
Instructions
Add the cashews to a bowl and cover with water. Soak the cashews overnight, or 8-10 hours.
Drain the cashews and add them to a blender or food processor with all of the other ingredients.
Blend until smooth and creamy.
Cover and store in the refrigerator until ready to use.
Video
Notes
The Chipotle Sauce will stay good in the refrigerator stored in an airtight container for up to 2 weeks.
Nutrition
Calories:
73
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
227
mg
|
Potassium:
41
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
125
mg
|
Vitamin C:
2
mg
|
Calcium:
3
mg
|
Iron:
1
mg
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