It’s funny how recipes happen. Like when I made dairy-free coffee creamer by accident, because I didn’t have a big enough pitcher to hold almond milk. Andy doesn’t go grocery shopping as often as I do, but his week we got an advance copy of Everyday Paleo: Thai Cuisine, which sent him running to the nearest Asian grocery store so he could make one of Sarah’s recipes! He also got jalapeno peppers by mistake, which is why I now have this Jalapeno dairy-free Cheese Sauce recipe to share today
I put this sauce over Cappello’s fettuccine, and topped it with sauteed garlic and shallots, which was crazy good. It would be great for fondue too. You could dip carrots, broccoli and bread in it. It would also be delish spooned over an omelette or baked with cauliflower.
Jalapeno dairy-free Cheese Sauce
1 cup water
1 to 1.5 cups plain (not roasted or seasoned) cashews, depending on how thick you want it*
1/2 to 1 jalapeno pepper (2 to 4 teaspoons, minced), seeds removed (wear gloves to cut and handle the pepper)
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
3/4 teaspoon sea salt
*When you add this sauce to pasta you need only 1 cup of cashews, because the pasta will release some of it’s starch, thickening the sauce. If you’re going to use the sauce as a dip or over an omelette then use more cashews.
- Puree all of the ingredients until completely smooth.
- Use right away or refrigerate for up to 1 week.
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Update: I used leftover sauce on top of a cilantro, jalapeno, and salami omelette, and it rocked Here’s the pic: