Dairy-Free Chipotle Sauce (Two Ways) 

This is a yummy, spicy sauce that goes well in sandwiches, salads or as a dip. Here I’ve added it to a vegan chickpea sandwich with @hunterandgatheruk vegan Mayo and also to @pipersfarm turkey burgers with @hunterandgatheruk standard Mayo. Both with baby gem lettuce, shredded cabbage and served in toasted @calvinsfreefrom flatbreads. 

I love using soaked cashews to make both sweet and savoury sauces as an alternative to using eggs or dairy. I’m lactose and dairy intolerant so comes in very handy. I’m also better off not eating eggs too often so it’s great finding alternatives. 

INGREDIENTS 

  • 110g raw cashew nuts (pre-soaked for 4 hours in water) 

  • 2 tsp nutritional yeast 

  • 1/2 tsp ground cumin 

  • 1/4 tsp salt 

  • 1/4 tsp garlic powder 

  • 1/4 chipotle powder 

  • 120ml boiling water or more as needed 

METHOD 

1. Add all the ingredients apart from the water to a high speed blender (I use a Vitamix). Blend on high, scraping down the sides when needed, to make a spread. Add small amounts water through the top while the blender is running until you get a spreadable consistency. 

2. Leave to cool. Will last a few days in the fridge.

Dairy-Free Chipotle Sauce (Two Ways) 
Dressings and SaucesPoppy Campbell