Servings: 8 servings (2 cups total) 1x
Ingredients
- ½ cup raw cashews
- 1 medium Yukon Gold potato, peeled and cubed (1 cup)
- 1 medium carrot, peeled and chopped into small pieces (1/2 cup)
- 1 (4-ounce) can diced roasted green chiles
- ½ cup unsweetened non-dairy milk, such as cashew or almond milk
- 1 tablespoon avocado oil or olive oil
- 2 teaspoons fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne (feel free to add more for a spicier sauce)
- ¾ teaspoon salt + more to taste
- Fresh cilantro and lime wedges for garnish, optional
Instructions
- In a small bowl, place the cashews. Pour boiling water over the top to cover completely. Cover the bowl with a plate or kitchen towel and allow the nuts to soak while you prepare the vegetables.
- In a small saucepan, place the diced potatoes and carrots. Cover the vegetables with water and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes, depending on the size of the pieces.
- Drain the cashews and vegetables. Place the drained cashews, potato, and carrot in the container of a food processor or high-powered blender.
- Add the drained green chilies, non-dairy milk, oil, lime juice, and spices; blend on high, stopping to scrape down the sides of the bowl/blender, as needed. Process until the sauce is uniformly smooth. Add additional non-dairy milk, if desired, to achieve your desired consistency. Keep it thick for dipping, or make it thinner for drizzling.
- Store leftovers in a covered container in the refrigerator for up to 5 days. Stir again before serving.
Nutrition Information
- Serving Size: ¼ cup
- Calories: 91
- Fat: 6 g
- (Sat Fat: 1 g)
- Sodium: 295 mg
- Carbohydrate: 9 g
- (Fiber: 1 g
- Sugar: 2 g)
- Protein: 2 g
- Cholesterol: 0 mg