This Spicy Chipotle Cream Sauce will light up your taste buds. With only 6 ingredients and only 10 minutes to prepare, this buddha bowl sauce will become a go-to favorite for your favorite black bean and rice bowl, salad, and tacos! The key ingredients include raw cashews, lemon juice, apple cider vinegar, miso paste, date (or date syrup), and chipotle seasoning. #spicysauce #buddahbowlsauce #healthyveganrecipes #danielfastrecipes #glutenfree
- 1/4 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
- 1/2 tsp apple cider vinegar
- 1/2 tsp miso paste
- 1/4 cup water (or more for a thinner consistency)
- 3/4 tsp chipotle powder
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. [*Note: If you're using Simple Homemade Date Syrup, add it directly to the mini blender.]
While cashews and date are simmering, grab your mini blender and add lemon juice, apple cider vinegar, miso paste, 1/4 cup water, and chipotle powder to a mini blender.
Turn off the heat and carefully remove the date from the small pot and add it to the mini blender with other ingredients. Then drain and rinse cashews under cold water. Cashews should be soft and at room temperature or cool. Reducing the heat helps to keep from building up pressure in the mini blender.
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.
EQUIPMENT / SUPPLIES
- Small pot
- Measuring cup
- Measuring spoons
- Mini blender
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Southwestern
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