Ingredients
- 3/4 cup raw cashews soaked overnight with cold water in the refrigerator or for one hour in boiled water
- ½ cup unsweetened almond milk
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- 1 teaspoon honey
- 2 whole chipotle peppers in adobo sauce and 1 teaspoon of the adobo sauce
- 1 teaspoon vegetable oil
- ¼ teaspoon smoked paprika
Instructions
- Drain cashews.
- In a high speed blender, add cashews, almond, lemon juice, salt, honey, chipotle peppers, adobo sauce, oil, and paprika. Blend on high until smooth, adding more almond milk as needed.
- Serve as a dipping sauce, topping for vegetables, or spread for sandwiches and wraps.
Video
Notes
Note: place in an air tight container in the refrigerator for up to one week.