Pumpkin Seed Chipotle Cream Sauce (WFPBGF)*
Ingredients
3 Tbsp raw cashews
1/2 cup raw pumpkin seeds
2 Tbsp freshly squeezed lime or lemon juice
A smidgen of fresh garlic 91/4 to 1/2 small clove)
1/4 teasp (rounded) sea salt (about 1/4 + 1/8 teasp)
3/4 cup plain unsweetened nondairy milk (almond or soy preferred)
1/2 to 1 teasp Dijon mustard
1/2 to 1 teasp chipotle hot sauce (e.g. Tabasco brand; adjust to taste; I like 1/2 teasp)
1 Tbsp extra-virgin olive oil (optional, or use extra milk)
Directions
Using a standing blender or an immersion blender cup or jar, puree all the ingredients in blender, start on low speed and then slowly increase blending to achieve a smooth consistency that is smooth, adding more milk or water as desired. Be sure to blend this sauce until it is creamy smooth. Add additional hot sauce to taste. This sauce will thicken with refrigeration allowing you to make ahead and refrigerate for another time. If you prefer a thinner consistency, add a touch of water.
