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Ingredients 0/9
Why This Recipe Is So Good
This sauce is creamy, rich, and full of flavor without any dairy. It's perfect for those who want a healthier, plant-based alternative that doesn’t compromise on taste. Plus, it’s easy to make with simple ingredients you likely already have.
Tips From The Kitchen
- Blend the sauce until completely smooth for the best texture.
- Adjust the thickness by adding more plant milk if it’s too thick or cooking longer if too thin.
- Warm the sauce gently to avoid clumping or separating.
- Adjust the thickness by adding more plant milk if it’s too thick or cooking longer if too thin.
- Warm the sauce gently to avoid clumping or separating.
Directions
Put the cashews in a bowl and pour half of the hot water over them. Let them soak for about 5 minutes, then drain. Next, add the soaked cashews to a blender along with the rest of the hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt. Start blending on a low setting and gradually turn the speed up as everything starts to come together. Blend for around 2 minutes until smooth and creamy. If the sauce feels too thick, just add a little more hot water until it’s the consistency you like—something pourable but still rich.
Best Pairings For This Dish
Use this sauce as a dip for veggies, a topping for baked potatoes, or a creamy addition to pasta dishes. It also works great drizzled over roasted vegetables or as a base for vegan nachos.
How To Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of plant milk if needed to restore smoothness. Avoid freezing, as the texture may change.
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