Spicy Chipotle 'Bad Hombre' Crema
The name really says is all here.
If God herself were to personify that creamy drizzle right there, - stuff would be one bad hombre.
Sexy, spicy, creamy & delicous.
Perfect for tortilla chips, tacos, enchiladas, flautas & salads. Ripe for fiestas, family dinners, or just some late-night 5th meal action.
I'll leave it up to you to find out who wore it best.
The Lord's work, I know. Now go forth, you glorified soul you.
Prep time: 1 Hour
Total time: 1 Hr 10 min
Makes: 15-20 servings
1 cup raw cashews, soaked in hot water for an hour or so
1/2 cup plain unsweetened non-dairy milk (I like to use almond here)
juice of 1 lemon
1/4 tsp sea salt
1 tsp maple syrup
3 chipotle peppers in adobo sauce
1 Tbsp avocado oil (optional, for creaminess)
generous pinch smoked paprika
2-3 Tbsp nutritional yeast
Soak the cashews in hot water for about an hour or so to soften.
After soaking, drain the cashews and toss them into a highspeed blender (like a Vitamix) with the remaining ingredients and blend until completely smooth and creamy.
Taste the sauce and adjust any seasonings as necessary, adding more salt for flavor, smoked paprika for smokiness, or another chipotle pepper or tsp of adobo sauce for spice.
Store in an airtight container or squirt bottle in the fridge and devour within 5-7 days.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: