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Raw Chipotle Sauce

If you love sauce, then you’re gonna fall crazy-in-love with this Raw Chipotle Sauce. Seriously!!!!! Since making it I’ve put it on my salads, in my burritos and tacos, gobs on my veggie burger, and I have even slathered it over steamed veggies and rice.  I’m telling you, there ain’t nothing this sauce can’t be paired with….except maybe your morning Smoothie. 


¾ cup cashews, soaked for 1 hour in hot filtered water, then drained

½ cup unsweetened nut milk (I used homemade almond milk)

2 Tablespoons lemon juice

¼ teaspoon sea salt

2 teaspoons maple syrup 

2 chipotle peppers in adobo sauce + 1 teaspoon adobo sauce (more or less to taste)

Pinch smoked paprika

1 Tablespoon avocado. grape seed, canola or olive oil for creaminess (OPTIONAL)


Add cashews to a small mixing bowl and cover with hot filtered water.  Let rest for one hour uncovered.  Then drain thoroughly.  

Add soaked & drained cashews in a Vita-Mix blender with ½ cup nut milk, lemon juice, sea salt, maple syrup, pepper + adobo sauce.  Blend on high until creamy and smooth, adding more almond milk (or filtered water) as needed to encourage blending.  Scrape down sides of blender as needed.  Taste and adjust seasoning as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, and adobo sauce for heat.  If desired, add in the oil and blend well.  Serve immediately or refrigerate in a glass container with an air-tight lid. Leftover Chipotle Sauce will keep up to 5 days in your refrigerator.  But it likely won’t last that long because you’ll want to add it to everything!

Thanks to the Minimalist Baker for this fabulous sauce recipe!