Creamy Vegan Chipotle Sauce

Prep Time 15 mins Total Time  15 mins

This Creamy Chipotle Sauce is spicy, tangy and smoky! It's easy to make, inexpensive and much healthier than store-bought varieties.

Servings: 8

Ingredients

* 1/2 cup cashews (raw) , soaked in water 2-4 hours (*See Note)

* 1/4 cup unsweetened non-dairy yogurt (sub plain) *see note

* 3-4 tablespoons water

* 1 tablespoon lemon juice , more to taste

* 1 teaspoon agave (or preferred sweetener)

* 2 chipotle peppers in adobo sauce

* 1/2 teaspoon salt , more to taste

* 1/2 teaspoon garlic powder

* 1/2 teaspoon smoked paprika

* 1/4 teaspoon ground cumin

Instructions

1.Drain and rinse cashews. Discard soaking water.

2.Add all the ingredients to a high-powered blender (except 1 tablespoon of water). Blend on high until completely smooth and creamy. Add remaining water if needed.

3.Taste for seasoning and add more if needed.

Recipe Notes

* To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 20-25 minutes, until softened.

*Prep time doesn't include soaking time for cashews.

* Yields about 1 cups of sauce.

* Refrigerate and store in an airtight container for 5-6 days.

* Sauce will thicken up more in the fridge. If it's too thick add a teaspoon of water and combine.

* If you can't find unsweetened non-dairy yogurt, you can use plain. You may want to leave out the agave at this point because of the added sugar. You can add the sweetener after blending and tasting. I usually add it whether I'm using plain or unsweetened yogurt. It compliments the spiciness well.