Creamy vegan taco sauce without all the bad ingredients. Made with whole foods and guaranteed not to leave you bloated!
2 1/2 cups cashews soaked if not using a high speed blender, 2 cups silk unsweetened cashew milk, 3 tablespoons chili powder, 2 tablespoons cumin, 2 tablespoons fresh lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, Himalayan pink salt (use to taste)
Place ingredients into a high speed blender and blend until smooth. A regular blender will work but it may not get as creamy and smooth. Let chill in fridge before use.
It’s best to soak cashews over night but if in a hurry you can soak in hot water for 2-3 hours or boil for 30 minutes.