This vegan Spicy Chipotle Cream Sauce is a game-changer! Made with simple whole-food, plant-based ingredients, this sauce delivers a smoky, spicy kick that will elevate your meals—without any dairy, oil, or processed ingredients. It's gluten-free, oil-free, Daniel Fast approved, and hands-down delicious!
Whether you're drizzling it over salads or grain bowls, using it as a dip for roasted veggies, or stirring it into your favorite plant-based taco filling, this sauce is guaranteed to become a staple in your kitchen.
Why You'll Love This Sauce
- Whole-Food & Plant-Based: 100% Daniel Fast-compliant with zero dairy, oil, or processed additives.
- Smoky & Spicy: The chipotle peppers bring a deep, smoky heat, making every bite exciting.
- Creamy & Versatile: Perfect as a dip, dressing, or sauce to transform your everyday meals.
- Healthy: With protein, healthy plant fats, and antioxidants, cashews have several health benefits.
Spicy Chipotle Cream Sauce Ingredients
- Raw cashews
- Lemon juice
- Apple cider vinegar
- Miso paste
- Pitted date (or Homemade Date Syrup)
- Chipotle powder
Substitutions and Variations
One of the best things about this sauce is that it's customizable! If you love extra heat, add more chipotle powder. Prefer a tangier touch? Squeeze in more lemon or lime juice. You can even blend in fresh herbs like cilantro for a unique twist.
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How to Prepare This Buddha Bowl Sauce
I use my Nutribullet blender when I make this because it's so much easier to clean up. Also, the amount of sauce yielded in this recipe is not a huge batch, but just enough for a couple of meals.
Put raw cashews and *pitted date into a small pot with 2 cups of water. Bring to a gentle boil, then reduce heat and simmer for 2 to 3 minutes to soften.
While cashews and date are simmering, grab your mini blender and add lemon juice, apple cider vinegar, miso paste, ¼ cup water, and chipotle powder to a mini blender. *Note: If you're using Simple Homemade Date Syrup, add it directly to the mini blender.
Turn off the heat, carefully remove the date from the small pot, and add it to the mini blender with the other ingredients. Then, drain and rinse the cashews under cold water. Cashews should be soft and at room temperature or cool. Reducing the heat helps keep the mini blender from building up pressure.
Blend all ingredients until smooth and creamy, about 45 to 60 seconds. If necessary, add another 1 to 2 tablespoons of water to thin out the consistency and blend for another 15 seconds.
This buddha bowl sauce keeps well in an airtight container in the refrigerator for up to four days. Freezing is not recommended.
How to Use Spicy Chipotle Cream Sauce
This sauce is a must-have in your meal-prep routine because it's incredibly versatile. Here are some of our favorite ways to use it:
- Salad Dressing: Thin it out with a little water or lime juice for a smoky, spicy dressing.
- Taco Sauce: Drizzle it over black bean tacos, breakfast burritos, or enchiladas for an extra flavor boost.
- Bowl Enhancer: Use it as a sauce for grain bowls with quinoa, black beans, and roasted veggies. Check out our black bean bowl.
- Dipping Sauce: Perfect for air fryer tofu nuggets, oven-baked sweet potato fries, air-fried veggies, or air fryer smashed potatoes.
- Pasta Sauce: Toss it with whole-wheat pasta or zucchini noodles for a creamy, smoky twist.
Recipe FAQs
Cashews have a mild nutty flavor. Because cashew cream sauce has acid from the lemon juice and apple cider vinegar, it mimics the taste of sour cream with a slight sweetness. This spicy cream sauce also has heat and a smoky flavor on top of it, further counterbalanced by the sweetness of the dates.
You can store leftover cashew cream in an airtight container in the refrigerator for up to 4 days. Freezing cashew cream is not recommended.
Yes! This sauce is made with whole-food, plant-based ingredients that align with the Daniel Fast guidelines—no dairy, no oil, and no processed additives. Just wholesome, nourishing flavors!
The spice level depends on how much chipotle powder you use. If you’re sensitive to heat, start with half the amount and add more as needed.
Absolutely! If you need a nut-free version, swap the cashews for:
Sunflower seeds (soaked for 2-4 hours)
Silken tofu (for a lower-fat, creamy alternative)
White beans (for a protein-packed, creamy base)
Store it in an airtight container in the refrigerator for up to 5 days. If it thickens, just stir in a little water or plant-based milk to loosen it up.
If you can’t find chipotle powder, you can substitute with:
• Smoked paprika + a dash of cayenne pepper
• Roasted red bell peppers + a little hot sauce for a milder option
Yes! Just thin it out with a little water or fresh lime juice to reach a pourable consistency. It adds a smoky, creamy kick to any salad.
Yes! This is a great meal-prep-friendly sauce. Make a batch at the start of the week and enjoy it in different ways throughout the week.
For more tang, add: More lemon or lime juice, apple cider vinegar, or a bit of Dijon mustard.
This Spicy Chipotle Cream Sauce is proof that healthy eating doesn’t have to be bland or boring! It’s the perfect way to add bold flavor to your Daniel Fast meals while nourishing your body with whole, plant-based ingredients.
Try it out and let us know how you use it! What’s your favorite way to enjoy this creamy, smoky sauce? Share your thoughts in the comments below!
Spicy Chipotle Cream Sauce
Equipment
Ingredients
- ¼ cup raw cashews
- 1 date pitted (or 1 Tbsp Simple Homemade Date Syrup)
- 2 cups water to boil cashews and pitted date
- 1 tsp lemon juice
- ½ tsp apple cider vinegar
- ½ tsp miso paste
- ¼ cup water or more for a thinner consistency
- ¾ tsp chipotle powder
Instructions
- I use my bullet blender when I make this because it's so much easier to clean up. Also, the amount of sauce yielded in this recipe is not a huge batch, but just enough for a couple of meals.
- Put raw cashews and *pitted date into a small pot with 2 cups of water. Bring to a gentle boil, then reduce heat and simmer for 2 to 3 minutes to soften.
- While cashews and date are simmering, grab your mini blender and add lemon juice, apple cider vinegar, miso paste, ¼ cup water, and chipotle powder to a mini blender. *Note: If you're using Simple Homemade Date Syrup, add it directly to the mini blender.
- Turn off the heat, carefully remove the date from the small pot, and add it to the mini blender with the other ingredients. Then, drain and rinse the cashews under cold water. Cashews should be soft and at room temperature or cool. Reducing the heat helps keep the mini blender from building up pressure.
- Blend all ingredients until smooth and creamy, about 45 to 60 seconds. If necessary, add another 1 to 2 tablespoons of water to thin out the consistency and blend for another 15 seconds.
Susan says
Made this to go on a rice and bean bowl. So yummy!