Pumpkin Seed Chipotle Cream
This cream has a smoky essence with an acidic hit from fresh lime juice.
Servings 1 cups
Ingredients
- 1/2 cup raw pumpkin seeds
- 3 tbsp raw cashews
- 2 tbsp fresh lime juice or lemon juice
- 1/4 tsp (rounded) sea salt
- 3/4 cup plain non-dairy milk (+ 1 tbsp)
- 1/2 - 1 tsp dijon mustard
- 1/2 - 1 tsp chipotle hot sauce adjust to taste
Instructions
- Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients. If using a immersion blender, start on low speed and then work up to a high speed to finish blending (it will take several minutes of high blending to achieve a smooth consistency). Puree until very, very smooth, adding more milk or water to smooth out and thin, as desired. Be sure to blend this sauce long enough for it to become creamy smooth. Add additional Dijon and/or chipotle hot sauce to taste. This sauce is fairly thick while pureeing and will thicken with refrigeration. To use as a dip, simply make ahead and refrigerate for an hour or more before serving. If you prefer a thinner consistency, stir in extra milk or a touch of water.
Notes
This is an absolute must to spoon over Black Bean, Quinoa, and Sweet Potato Spicy Croquettes. It is also scrumptious with fried plantains. Peel and slice ripe (blackened) plantains on the diagonal and panfry in a smidgen of coconut oil over high or medium-high heat, seasoning with coarse sea salt, until browned and crispy, flipping as needed.