Smoky Cashew Sauce

This smoky cashew sauce comes together in just 5 minutes and is the perfect plant-based dip or drizzle for tacos, grain bowls, and more. Packed with bold flavor from smoked paprika, chili powder, and a touch of maple (if you like it sweet), it's creamy, spicy, and super satisfying. Keep it thick for dipping or thin it out for pouring-it's as versatile as it is addicting.

Why You'll Love Smoky Cashew Sauce

Level up your dip game with this ultra-creamy, smoky cashew sauce! With just a handful of pantry staples and a blender, you've got a bold, velvety dip or drizzle that works on everything from tacos and veggie bowls to grain salads and nachos. It's vegan, gluten-free, and endlessly versatile.

Tips and Tricks

• Soak your cashews: A 30-minute soak in hot water helps them blend ultra-smooth, but you can soak overnight in cool water too.
• Control your consistency: For a thick dip, use less water. Want a pourable sauce? Add warm water slowly until it's just right.
• Smokiness scale: For more heat and smoky depth, add chipotle peppers in adobo or a dash more smoked paprika.

Variations

• Nacho version: Add 1 teaspoon tomato paste and a splash of lime juice for a cheesy Tex-Mex vibe.
• Chipotle twist: Blend in 1 small chipotle in adobo for more spice and flavor.
• Herby cashew sauce: Add cilantro or parsley and a touch of lemon juice for a green goddess-style version.

Substitutions

• Cashews → Sunflower seeds: Great nut-free alternative, just soak longer.
• Nutritional yeast → Miso paste: Adds umami without the cheesiness.
• Smoked paprika → Chipotle powder: Use for an extra smoky, spicy kick.

Best Served With

• Grain bowls or roasted veggie platters
• Sweet potato fries or tortilla chips
• As a dressing for tacos, nachos, or burritos
• Spread onto sandwiches and wraps

How to Store Leftovers

• Store in an airtight container in the fridge for up to 5 days. If it thickens too much, stir in a splash of warm water before serving.
• This sauce also freezes well-pour into an ice cube tray, freeze, then transfer cubes to a container or freezer bag for up to 2 months.

Common Questions

Smoky Cashew Sauce

No ratings yet

This smoky cashew sauce comes together in just 5 minutes and works well as a plant-based dip or drizzle for tacos, grain bowls, and more. Packed with bold flavor from smoked paprika, chili powder, and a touch of maple if you like it sweet, it's creamy and spicy. Keep it thick for dipping or thin it out for pouring.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 12

Course: Dressing/Condiment

Cuisine: Plant-Based

Calories: 763

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup cashews soaked in hot water for 30 minutes and drained
• 1 tablespoon nutritional yeast
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Dash of Urfa chili optional
• Kosher salt to taste
• Warm water as needed to blend

Equipment

• Blender (high-speed preferred)
• Spatula
• Small bowl (for soaking)
• Measuring spoons

Method

 

1. Add drained cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, chili powder, and Urfa chili (if using) to a blender.
2. Begin blending, slowly drizzling in warm water until desired consistency is reached (less for a dip, more for a sauce).
3. Taste and season with kosher salt and additional chili powder as needed.
4. Transfer to serving bowl and enjoy immediately or store in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 763kcalCarbohydrates: 46gProtein: 28gFat: 57gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gSodium: 36mgPotassium: 1108mgFiber: 8gSugar: 8gVitamin A: 1282IUVitamin C: 1mgCalcium: 63mgIron: 10mg

Notes

Storage: keep in an airtight container in the fridge for up to 5 days.

Tried this recipe?

Let us know how it was!