This smoky spicy Chipotle Cream sauce is perfect for adding to tacos, a salad, or anywhere else you want to add some spice.
I made this Chipotle Cream to eat with my Black Bean Jicama Tacos, and the combination was fabulous! This can be added to tacos, burritos, vegan nachos, or in a sandwich.
It thickens after being refrigerated. If you want a thin consistency you could either use it right after making it, or add more water if you plan on using it later.
Chipotle Cream
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This is the brand of chipotle in adobo I buy. It doesn't have wheat like some other brands.
Chipotle Cream
Ingredients
- ¾ cup raw cashews
- ½ cup water + more for soaking the cashews
- 2 chipotle in adobo sauce
- 2 tablespoons vegan sour cream - I used Tofutti
- 1 tablespoon lemon juice
- ½ teaspoon sriracha
- Salt and pepper
Instructions
- Soak cashews in water for a least 1 hour, so that cashews soften. Discard water.
- Mix all ingredients in a food processor, and mix until smooth.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Leave a Reply