Makes about a cup.
- 1 cup of raw cashews, soaked in water for about 4 hours. Or, you can pour boiling water over them and quick-soak for an hour.
- 1 large jalapeño (or 2 small) — cored, seeded and chopped
- 1/4 cup cilantro (stems and leaves)
- half a lime, juiced
- 1/2 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 1 tablespoon miso paste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- sea salt and pepper to taste
Drain the cashews and put them into the blender.
Add just enough filtered water to cover the cashews. Keep some additional water on hand for the blending process.
Add the rest of the ingredients.
Blend for about two minutes, or until the mixture is smooth. Add water a tablespoon a time, if needed, to reach desired consistency.
If using a high speed blender, you can keep running the blender until the mixture is warm enough for serving. Or, you can transfer the mixture to a small pot and heat gently over low heat.
Serve drizzled over burritos, bowls, nachos — or use it cold or at room temperature as a salad dressing. You can also use this as a spread for rice cakes, sandwiches, or wraps.
This Jalapeño Cashew Cream is amazing drizzled over my Spicy Black Beans.