I created this creamy red pepper sauce from pantry ingredients to top my favorite brain-healthy tacos: Crispy Cauliflower Tacos. Having extra sauce on hand is a good thing—a dollop is great as a sandwich spread, folded into scrambled eggs, atop roasted veggies, or as a dip for crudité. Or, for topping whatever your decide to fold inside a corn tortilla and call a taco.
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Creamy Red Pepper Sauce
This creamy red pepper sauce comes together quickly in a blender with just a few ingredients you probably have on hand. Make a double batch and dollop on just about anything that needs a punch of color and spice.
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Rating: 5
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Votes: 3
Rating: 5
You:
Rate this recipe!
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Instructions
Drain the cashews, reserving ½ cup of the soaking water.
Combine the cashews and ¼ cup of the soaking water in a blender with the remaining ingredients. Blend on high until smooth.
Add more of the cashew soaking water, teaspoon by teaspoon, if needed to achieve a spreadable consistency.
Taste, blend in another small piece of chipotle pepper if you prefer more spice. Scrape into a jar.
Recipe Notes
To Store: The sauce keeps in a tightly closed jar in the fridge for up to 1 week.
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