Simple Recipes for Every Day
Vegan Chipotle Cream Sauce
- Serves: 16
- Prep Time: 15 min
- Cook Time: 0 min
Ingredients
- ½ cup almond flour
- ½ cup canned chickpeas, rinsed and peeled
- ⅓ cup shelled edamame, cooked
- ⅓ cup nutritional yeast
- ½ cup extra-virgin olive oil
- ½ cup fresh lemon juice (from 2 lemons)
- 2 chipotle peppers in adobo
- 2 tablespoons roughly chopped fresh cilantro
- 3 garlic cloves
- ½ teaspoon curry powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
Ingredients
- ½ cup almond flour
- ½ cup canned chickpeas, rinsed and peeled
- ⅓ cup shelled edamame, cooked
- ⅓ cup nutritional yeast
- ½ cup extra-virgin olive oil
- ½ cup fresh lemon juice (from 2 lemons)
- 2 chipotle peppers in adobo
- 2 tablespoons roughly chopped fresh cilantro
- 3 garlic cloves
- ½ teaspoon curry powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
Method
In the base of a food processor, combine the almond flour, chickpeas, edamame, nutritional yeast, olive oil, ¾ cup water, lemon juice, chipotle peppers, cilantro, garlic, curry powder, oregano, and salt. Process until smooth and creamy, 10 to15 minutes.
Store in an airtight container in the fridge for up to two weeks.
Note: Makes 2 ½ cups