1 cup water
1 to 1.5 cups plain (not roasted or seasoned) cashews, depending on how thick you want it*
1/2 to 1 jalapeno pepper (2 to 4 teaspoons, minced), seeds removed (wear gloves to cut and handle the pepper)
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
3/4 teaspoon sea salt
1 to 1.5 cups plain (not roasted or seasoned) cashews, depending on how thick you want it*
1/2 to 1 jalapeno pepper (2 to 4 teaspoons, minced), seeds removed (wear gloves to cut and handle the pepper)
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
3/4 teaspoon sea salt
*When you add this sauce to pasta you need only 1 cup of cashews, because the pasta will release some of it’s starch, thickening the sauce. If you’re going to use the sauce as a dip or over an omelette then use more cashews.
- Puree all of the ingredients until completely smooth.
- Use right away or refrigerate for up to 1 week.
Yummy! It was a hit at our house.
ReplyDeleteYummy! It was a hit at our house.
ReplyDelete