Chipotle Avocado Cream

By Dreena Burton

This sauce adds lusciousness to any Mexican-inspired meal, and is a must for Mexican Bean Soup.

  • 1 cup (fairly packed) ripe avocado, cut in chunks (about 1 1/2 medium-large avocado)
  • 1/3 cup raw cashews (soaked beforehand is preferable, but not essential – see note to omit)
  • 1 1/2 – 2 Tbsp freshly squeezed lemon or lime juice
  • 1/2 – 2/3 cup water
  • 1/2 tsp sea salt
  • 1/4 tsp pure maple syrup or agave nectar (optional, to taste)
  • 1/4 – 1/2 tsp chipotle hot sauce

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1/2 cup of the water). Start on a slow speed to incorporate the cashews, then increase speed to high until very smooth and creamy. Add additional water to thin, as desired, and salt, agave, and chipotle sauce to taste. Dollop on soup, or use as a dip with tortilla chips.

Hot Sauce Note: I like this sauce with a modest amount of chipotle hot sauce to give a hint of flavor but no added heat. If you like the heat, though, add more hot sauce to taste!

Cashews Note: You can omit the cashews if you have a nut-allergy. Simply puree the avocado with the water and other ingredients, but you will need less water. Start with about 1/4 cup, then adjust to thin as needed. Also use a lesser amount of salt and adjust to taste.

Serving Suggestions: This sauce has star power beyond pairings with Mexican-inspired dishes. By merely omitting the chipotle seasoning, this sauce transforms into a creamy, sumptuous topping for just about anything, such as baked beans, rice and grain dishes, pasta casseroles, pizza, baked potatoes, salads, and stews.

Recipe reprinted from Let Them Eat Vegan by Dreena Burton. For more of Dreena’s recipes, visit www.plantpoweredkitchen.com.

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