Ancho chile sauce: I’ve been promising this vegan sour cream-ish recipe for quite awhile and keep forgetting to post it. I make this, or a jalapeno version, every single week. It tops our tacos, nachos, sandwiches, and is a great dip to have when friends can come over again.


Vegan Ancho Chile Sauce

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Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine Vegan
Servings 2 cups


  • 1 cup cashews
  • 3/4 cup boiling water
  • 2 tablespoons lemon juice from one lemon
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 2 ancho chiles, canned
  • 2 teaspoons ancho chile sauce from the can


  • Put the cashews in a high-powered blender, add the boiling (or very hot) water, then all remaining ingredients. Blend on high for a minute, then enjoy with your favorite chips or on tacos! It'll last covered for about 4 days in the fridge.


My sour cream recipes are all based on the fabulous sour cream recipes by Oh She Glows.
Tried this recipe?Let us know how it was!