When you’re making a Tex-Mex or Mexican inspired dish a creamy sauce to top it all off and bring the different elements together is a must – enter my smoky Cajun sauce!
If you’re a new vegan or someone that just misses adding a big old dollop of soured cream to your nachos, burritos or tacos, get ready to be impressed! Soured cream has got nothing on this sauce!
The cashews and lemon juice mimic the creamy texture and sharp taste of soured cream, and then we take the flavor stakes up a notch or two with the addition of Cajun spices and smoked paprika.
Basically, this sauce not only tastes better, it’s much better for you too!
Best of all, you can whip up a big batch of smoky Cajun sauce in under two minutes using a few vegan kitchen staples.
The sauce keeps in the fridge for up to five days so you could use it on other dinner dishes throughout the week; think Buddha bowls, steamed veggies, stir-fry – it would even make a great dip or drizzle for oven baked sweet potato fries!
If you don’t have cashew nuts to hand you could also try this recipe using sunflower seeds instead. The seeds would add a slightly different flavor to the sauce and so aren’t as neutral in taste as cashews, but delicious just the same!
Remember to let me know what you think if you give this recipe a go. Come back and drop me a note in the comments section!
Smoky Cajun Sauce
Ingredients
- 1 cup raw cashews
- 2/3 cup water
- 1/2 lemon juiced
- 2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- hot sauce to taste
Instructions
- Place all the ingredients in a high-speed and blend on high for about 2 minutes or until completely smooth. Use immediately or store in an air-tight container in the refrigerator for 4-5 days.
93,000 calories??? How many is it really?
You totally lost me at “soured” cream. And this is titled “Smokey Cajun Sauce” but the cuisine is Mexican?!