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A close-up view of a blender cup containing raw cashews, ground black pepper, nutritional yeast, and bright orange paprika powder, all piled together and ready to be blended.

Smoky Cashew Sauce

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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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12
Course: Dressing/Condiment
Cuisine: Plant-Based
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Notes

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

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