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Jalapeno Dairy-free Cheese Sauce

Adopted from



1 cup water
1 to 1.5 cups plain raw 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 in a high-speed blender until completely smooth.  Store in an air-tight container in the fridge for up to 1 week.




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