We reduced our cheese consumption dramatically by adding this sauce to all our favorite Mexican dishes in place of cheese. It's creamy, tangy and bright with a hint of heat - made with cashews, lime, jalapeno & cilantro.
Yields about 1 cup
¾ cup raw cashews* (see note)
1 large (or 2 small) clove garlic
½ med-large jalapeno, seeds and stem removed
3 Tbsp fresh cilantro
1 Tbsp lime juice
½ cup water
¼ tsp sea salt (or to taste)
Add all ingredients to a high-speed blender and combine until smooth and creamy.
Refrigerate for at least 30 minutes before consuming to allow consistency to thicken. Store in a airtight container and refrigerate for up to 5 days.
*NOTE: If you don't have a high-speed blender, soak the cashews in hot water for one hour, then discard water. Add all ingredients to a regular blender or food processor and combine until smooth and creamy, about 4 minutes or so.
Use it as a swap for mayo - just omit the jalapeno.
If you don't like cilantro, use parsley instead.
Use lemon instead of lime.