Chipotle Lime Sauce (raw, vegan, GF)
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I am fairly new to using Chipotle chili powder but I am learning a lot about it. The powder first starts off as ripe, red jalapeño peppers that have been slowly wood-smoked.
Chipotle peppers are rich, smoky and hot (but not searing). Commonly used to add a deep smoky flavor to traditional Mexican dishes, such as red chili sauce and a dash of chipotle is a perfect addition to everything, from sauces, kale chips and to salsas. Remember a little bit goes a long way so be sure to use a light hand.
This dip can be used as a dip, thinned out for a dressing, or you can even take the dip and coat kale chips with it.
Ingredients: yields 2 cups
- 3/4 cup water
- 2 tsp lime zest
- 1-2 Tbsp fresh lime juice
- 1 cup raw cashews, soaked 2+ hours
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp Himalayan pink salt
- 1/2 tsp ground black pepper
- 1/2 tsp chipotle powder
- It is important to soak the cashews for at least 2 hours.
- Place them in a bowl with 3 cups of warm water and let them soak for at least 2 hours.
- This will soften them which will help you achieve a creamy sauce.
- The soaking process also reduces the phytic acid, making it easier to digest.
- After soaking, drain and rinse.
- In a high-powered blender combine the; water, zest, lime juice, cashews, cumin, chili powder, salt, pepper and chipotle powder. Blend until the sauce is creamy and grit free.
- It is always best to add the liquid ingredients to the blender first. This will help the blades move more freely.
- Keep the sauce stored in the fridge in an airtight container for 5-7 days.