- Prep
- 5 min
- Total time
- 5 min
- Yield
- Approximately 1 ½ cups (360ml)
- Difficulty
- Easy
- Calories
- 150 kcal
Quick summary
“This creamy vegan cheddar-style jalapeno sauce achieves its velvety texture through blended soaked cashews with nutritional yeast, fresh garlic, lemon juice, and chili. A dense and striking vegetable alternative, perfect for dipping snacks or drizzling over salads and bowls.”
What you need to know
- O demolho das castanhas-de-caju cruas amacia as fibras e garante textura sedosa sem nenhum pedacinho residual
- A levedura nutricional em flocos fornece o perfil umami característico de queijo curado de forma natural
- A pimenta jalapeño fresca traz picância aromática e brilho verde equilibrado pelo suco de limão
Ingredients
Main
- cup Raw cashews (soaked)
- unit Medium jalapeño (seeded and roughly chopped)
- cup Nutritional yeast flakes
- cloves Garlic
- cup Fresh lemon juice
- cup Cold filtered water
- teaspoon Fine sea salt
- teaspoon Freshly ground black pepper
- tablespoon Extra virgin olive oil (optional)
Instructions
Principal
- If you did not soak the cashews beforehand, place them in a bowl with boiling water for 15 minutes. Drain them well before using, this is crucial for creaminess. This step ensures that the nuts soften properly.
- In a high-powered blender, add the drained cashews, minced jalapeño, nutritional yeast, garlic cloves, fresh lemon juice, filtered water, sea salt, and black pepper. If using, add the olive oil as well.
- Blend all ingredients at high speed until a completely smooth and homogeneous sauce is obtained. Stop the blender occasionally to scrape the sides with a spatula, ensuring everything is incorporated. The short answer is: continue beating until there are no more lumps.
- If the sauce is too thick for your taste, add one or two more tablespoons of water until reaching the desired consistency. Taste and adjust the salt, pepper, or lemon juice if necessary. The secret to this recipe is balancing the flavors.
- Transfer the sauce to an airtight container. Serve immediately over your favorite salads or store in the refrigerator to use later. It gains even more flavor after a few hours refrigerated, allowing the ingredients to harmonize.
Chef's tips
- Deixe as castanhas de molho em água fervente por 15 minutos se esquecer de hidratar em água fria na véspera do preparo
- Retire as sementes e as nervuras brancas do jalapeño antes de bater caso prefira um molho com calor suave e sutil
- Adicione a água gelada aos poucos durante a batida no liquidificador para controlar a espessura com precisão
Variations
- Adicione 1 colher de café de páprica defumada e cominho em pó para criar um perfil tex-mex condimentado para nachos
- Incorpore 1/4 de xícara de coentro fresco picado e processe rapidamente para obter um molho verde perfumado
- Aqueça o molho em fogo brando por 2 minutos mexendo com batedor para servir quente como fondue vegano
Substitutions
- As castanhas-de-caju cruas podem ser substituídas por sementes de girassol cruas demolhadas para uma versão econômica
- A pimenta jalapeño pode ser substituída por 1 pimenta dedo-de-moça sem sementes ou 1 colher de café de flocos de pimenta
- A levedura nutricional pode ser trocada por 1 colher de missô branco suave para manter o umami
How to store
Store the sauce in a sterilized and closed glass jar in the refrigerator for up to 7 days. As the hours pass in the cold, the mixture naturally thickens; stir well with a spoon before serving over food.
Can it be frozen?
Freeze the sauce in airtight containers or ice cube trays for up to 60 days in the freezer. To use, defrost in the refrigerator and beat vigorously with a wire whisk adding 1 tablespoon of water to re-emulsify.
What to serve with
Pairs perfectly with crunchy corn tortilla chips, roasted rustic potatoes, veggie burgers, and tacos. As a drink, pair with refreshing craft beer, natural mango juice, or Swiss lemonade.
Frequently asked questions
Can I heat the sauce to serve as a pasta topping?
Yes, the sauce supports heating over low heat; add a few spoonfuls of the pasta cooking water to make it very fluid.
What gives the cheese taste if the recipe is 100% plant-based?
Flaked nutritional yeast contains natural aromatic compounds that faithfully reproduce the flavor of cured cheese.
Do I need to have a high-power blender to make this sauce?
If your appliance is conventional, boil the chestnuts for 15 minutes and blend for 4 to 5 minutes, stopping to scrape down the sides.
How to reduce the spiciness of the sauce?
Discard completely the seeds and internal membranes of the jalapeño or use only half the pepper when blending.
You might also like
