Sweet Jalapeno Lemon Cream Sauce
Vegetarian Gastronomy
Vegetarian Gastronomy
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  • 1 1/2 - 2 cups sauce
  • 3/4 cup raw unsalted cashews , soaked in water for
  • 5 tbsp lemon juice
  • 1 fresh green jalapeno
  • 1/2 tbsp olive oil
  • 1/2 cup Silk Brand Original Soy Milk
  • 400 degrees. Remove the stem from the jalapeno. Cut in half and discard most of the seeds. On a lined baking sheet, place the garlic cloves (skin on) and jalapeno halves. Roast for about 15 minutes. Continue with the recipe while roasting. Drain the soaked cashews and add to a Vitamix (or other high powdered blender) along with the lemon zest, lemon juice, olive oil, silk brand original soy milk, and salt. Once the oven is done, peel the garlic cloves, and add the garlic cloves and jalapeno halves into the blender. Blend until completely smooth. Add more soy milk to reach desired consistency if needed (the consistency should be similar to a cheese dip). Taste and adjust the amount of lemon juice/salt if desired. Store in an air-tight container in the fridge until ready to use. Drizzle this sauce on top of nachos (microwave to melt it slightly), quesadillas, pizza, or simply use it as a dip along with some chips! Notes:



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