This spicy cashew sauce is absolutely delicious. I’ve been on a vegan cheese kick these past couple of weeks and out of all my vegan cheese recipes, this has got to be one of my top three. I had jalapeños in my fridge and knew that they would be perfect in a vegan spicy cashew sauce. I added some garlic, tomato, cilantro, and spices to the jalapeños and the result was amazing! I served this spicy cashews sauce with some tortillas as an appetizer, along with chickpea meatballs (soon to be posted) and my vegan caramel cheesecake for dessert.
One of the hardest things to give up is cheese but after discovering the wonderful world of cashews, along with other replacers, vegan cheese just got easier folks!
Spicy Cashew Sauce
2016-09-20 10:11:22
For Spicy Mixture
- 1 tbsp olive oil
- 1 clove garlic, chopped
- 1/4 cup onions, chopped
- 1/4 cup jalapeños, chopped
- 1/4 cup tomato, chopped
- 1/2-1 tsp chilli flakes
- 1/2 tsp cumin
- 1/2 tsp salt
- pinch of pepper
For Cashew Mixture
- 1/2 cup cashews
- 1/4 cup nutritional yeast
- 1 clove garlic
- 1/2 cup chopped cilantro
- 1/4 cup olive oil
- 1/4 cup almond milk
- freshly lemon juice, to taste
Instructions
- Heat a frying pan over medium heat and sauté garlic until fragrant.
- Add the onions, and mix until the onions get translucent.
- Add the jalapeños, tomato, salt, cumin, chilli flakes and pepper and mix until the veggies get soft.
- Remove from heat.
- In a blender, add the cashews, nutritional yeast, garlic, cilantro, spicy mixture, almond milk, oil, and lemon and blend until smooth.
- Enjoy with tortillas, bread, chips or anything else you fancy!
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