Anyone else out there obsessed with chipotle?? It’s almost not even fair how adding a teaspoon of it to a dish immediately takes it from a 7 to an 11.
This chipotle lime cashew cream has been a staple in my house for several years now. Not only do B and I squeeze heaps of it over tacos, but we dollop mounds of it on enchiladas, nachos, roasted potatoes, and pierogies.
This recipe, like my Mint Cashew Cream and Lemon Garlic Cashew Cream, is incredibly quick and easy to make. Just soak your cashews in a bowl of hot water, then throw them along with the other ingredients into a high-speed blender and blendddd.
If you’ve got a sensitive palette, feel free to dial down the amount of chipotle used in this recipe. Contrarily, if you’re the Queen of the Spicy-Nicey like me, crank that sh*t up!!
To make this recipe even easier, use my citrus juicing and zesting tips from How To Utilize & Store Fresh Citrus Juice & Zest. Fresh citrus truly is one of the chef’s greatest secrets in the kitchen. My cooking shot through the roof once I started adding it to dishes, and yours will too.
This chipotle lime cashew cream stays fresh for weeks in the fridge, and up to 3 months in the freezer.
I am always looking for inspiration, so let me know in the comments below what other creative ways you come up with to use this delicious chipotle lime cashew cream!
In the meantime, let’s go blend some up!
Chipotle Lime Cashew Cream
Thick and spicy with the perfect amount of zing, this chipotle lime cashew cream is a staple sauce for anyone who wants a fiesta in their mouth!
- 1 cup cashews soaked in hot water for at least 20 minutes
- 3 tbsp fresh lime juice
- 2 tbsp lime zest
- 3 cloves garlic
- 1 tsp chipotle powder
- ¼ tsp salt
- black pepper to taste
- 6 tbsp water more for a thinner sauce
Soak the cashews in a bowl of hot water for at least 20 minutes. The weaker your blender, the longer you should soak your ‘shews.
Rinse the cashews well, then add them along with all the other ingredients to a small high-speed blender such as a Ninja or NutriBullet.
- Blend until you have a smooth, creamy sauce.
Dollop on nachos, tacos, enchiladas, potatoes, pasta, and more!
- Store leftovers in the refrigerator in a sealed glass or stainless container.
- Keeps for up to 3 weeks in the fridge or 3 months in the freezer.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more scrumptious sauces? Check out my 5-Minute Thai Peanut Sauce, Balsamic, Fig & Caramelized Onion Dip and 10-Minute Vegan Alredo Sauce. All are heavy on flavour and healthy ingredients for a winner-winner-lip-smackin’-dinner.