I used this as a topping together with a salsa roja on enchiladas but I’m only providing a recipe for the cashew cream sauce here, because I didn’t do any measuring for the rest of the dish. Sorry! However, if you’re new to cashew cream recipes, this will be a great one to add to your repertoire. It’s really flavourful and added a great dimension to the enchiladas, and I imagine it would be great for any Mexican inspired cooking in your household. I plan to use the leftovers with tacos since I got soooo many corn tortillas in the pack I picked up at the market today.
It would also be great to use as a topping for risotto or quinoa cakes, vegan chilli, or for your next buddha bowl. It tastes great uncooked, but it also worked out well baked with the enchiladas. Let me know where you end up using it!
- If you’re unprepared, like I often am, you can boil the cashews. Simply add to a pot with plenty of water and boil for 30 minutes. Just watch the water level as the cashews soak up the water. Allow to cool before blending.
- Feel free to experiment! Add some roasted red peppers, or some different spices.
- If you’re not sure how spicy your jalapeno will be, add less and taste your sauce. You can always add more spice.
- The enchiladas I made had a sweet potato, black bean, red pepper and mushroom filling spiced with cumin, chilli powder, ground coriander, smoked paprika and salt and pepper. We also added some of this sauce to the inside of each tortilla before adding the filling and rolling. Feel free to make something similar because it was a great combination.
1 cup cashews soaked for 4-6 hours or overnight, then drained
1/2 a large avocado, or 1 whole small/medium avocado
2 limes, juiced
2 cloves garlic
1 cup of fresh cilantro
1/2 cup to 3/4 cups water
1/4 to 1/2 jalapeno sliced
1/2 tsp salt
pinch of cumin
1) Add all ingredients to a food processor or powerful blender and process until smooth. Be sure to scrape down the sides of the bowl occasionally and give your motor a rest every once in awhile. It will likely take 4-5 minutes to get it to a really smooth consistency. Add more water if the sauce is too thick.
2) Taste for salt and seasonings and spice. Add as you please and process again until smooth. If your limes aren’t particularly juicy you will likely need to add more lime (mine were big and juicy!).
3) Use as a topping for enchiladas, tacos, tostadas or any other recipe calling for a delicious sauce!