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
- 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.