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.