Jalapeño Cilantro Cream Sauce
Ingredients
- 3/4 c *raw* cashews (not roasted)
- 1 1/2 c hot water
- 1 lime, juiced
- 2 tbsp @bragglivefoodproducts acv
- 2 tbsp @bragglivefoodproducts nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 poblano pepper
- 1 jalapeno pepper
- big handful @organicgirl spinach
- 1 bunch cilantro
Preparation
Add all ingredients to a blender and puree until super smooth and creamy - about 60 seconds or so. If you do NOT have a high speed blender I would soak the cashews for about 30 minutes prior
Sauce can also be used as a pasta sauce, but we used it for these delicious enchiladas… Sauté onion, mushrooms, and garlic until tender. Add in black beans, a dollop of vegan @kitehillfoods ricotta, chopped cilantro, a ton of spinach, and a few TBSP of the jalapeño cream sauce and mix well
Spray glass baking dish with olive oil and add a layer of sauce in the bottom of the dish. Add veggie filling to tortillas of choice (I used some corn and some @sietefoods almond), roll up and place seam side down in the baking dish. Repeat until dish is full of ‘ladas
Pour cilantro cream sauce over the top to coat and bake covered with foil for 20 minutes. Serve hot topped with extra sauce if desired, salsa, @kitehillfoods vegan greek yogurt or sour cream and fresh cilantro