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Spicy Chipotle 'Bad Hombre' Crema

spicy chipotle recipe

The name really says is all here. 

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If God herself were to personify that creamy drizzle right there, - stuff would be one bad hombre. 

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Sexy, spicy, creamy & delicous. 

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Perfect for tortilla chips, tacos, enchiladas, flautas & salads. Ripe for fiestas, family dinners, or just some late-night 5th meal action.

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I'll leave it up to you to find out who wore it best.

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The Lord's work, I know. Now go forth, you glorified soul you. 

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Prep time: 1 Hour

Total time: 1 Hr 10 min

Makes: 15-20 servings

Ingredients:

  • 1 cup raw cashews, soaked in hot water for an hour or so

  • 1/2 cup plain unsweetened non-dairy milk (I like to use almond here)

  • juice of 1 lemon

  • 1/4 tsp sea salt

  • 1 tsp maple syrup

  • 3 chipotle peppers in adobo sauce

  • 1 Tbsp avocado oil (optional, for creaminess)

  • generous pinch smoked paprika

  • 2-3 Tbsp nutritional yeast

Directions:

Soak the cashews in hot water for about an hour or so to soften. 

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After soaking, drain the cashews and toss them into a highspeed blender (like a Vitamix) with the remaining ingredients and blend until completely smooth and creamy. 

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Taste the sauce and adjust any seasonings as necessary, adding more salt for flavor, smoked paprika for smokiness, or another chipotle pepper or tsp of adobo sauce for spice. 

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Enjoy drizzled over my Spicy Lentil Tacos, Enchiladas, Taquitos, or the dish of your choosing.

 

Store in an airtight container or squirt bottle in the fridge and devour within 5-7 days. 

spicy chipotle

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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