Prep
2 hrCook
5 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| ¾ cup raw cashews* | |
| 1/3 cup water, plus 2 tablespoons more if necessary | |
| 1 medium jalapeno, seeded | |
| 1 clove garlic | |
| 2 tablespoons fresh lemon juice | |
| 3/4 teaspoon salt | |
| ½ teaspoon onion powder | |
| Freshly ground back pepper |
| 1. | Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain. |
| 2. | Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lemon juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Makes roughly 1 cup sauce. Serves 4. |
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