Ancho Chipotle Sauce

I am into warming foods right now as the Chicago temps drop and drop and drop.

This creamy, spicy sauce is a great dip for Mixed Root Veggie Fries, makes a tasty non-dairy salad dressing or gluten-free topping for steamed or raw, wilted kale and it couldn’t be easier to make. Just combine ingredients like fresh, organic cilantro, chipotle pepper, raw cashews, etc. and blend until creamy. Done and done.

Makes: approx. 1 1/2 cups
Preparation Time: 10mins

High-powered blender
If you don’t have a high-powered blender, give the motor on your ’lil blender an easier time by soaking cashews and peppers so they are very soft. No blender at all? Try this recipe out in your food processor (soak cashews and pepper) and pulse until creamy.

1 cup pure water
1/2 cup raw cashews, soaked
1 tbsp nutritional yeast
Large handful of fresh, organic cilantro leaves
1 chipotle pepper, stem removed
1/2 ancho pepper, remove seeds and stem (optional ingredient)
1 tbsp fresh organic lime juice
1/2 tsp fresh, chopped lime zest
1 clove fresh garlic
1/2 tsp Celtic or pink Himalayan sea salt

Let’s Get Started:
Place all ingredients in the blender and mix until thoroughly blended. Use immediately and store remaining in an airtight jar in the refrigerator for up to one week.

How would you use this creamy, spicy sauce?

1. Try it with Mixed Root Veggie Fries.
2. Use this sauce for a variation of Creamy Millet and Kale Salad.
3. Use it as a dip for fresh veggies.
4. Cook up some gluten-free or dairy-free noodles and top with this sauce. Add, fresh, chopped cilantro and kale or spinach.
5. Add it to raw or steamed kale, you will end up eating a whole head of greens!


Read the comments or add yours.

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  1. Tatiana


    I wanted to make this sauce for the red quinoa tacos, but couldn’t find half the ingredients at my supermarket. Is there another simpler sauce you could recommend for the tacos?


    • Tatiana~
      Pick up a nice jar of mild organic salsa and add 1/2 cup soaked cashews and a dried chipotle pepper if you can find one and blend (maybe some pure water until it reaches the consistency you’d like). If you can find a chipotle salsa, just add soaked cashews and blend…both will make a flavorful, creamy, spicy sauce in no time. Hopefully you can find fresh, organic limes and cilantro to top your tacos…makes such a difference. Let me know how it works out! Good luck.

  2. thanks for this, I am going to PinIt. I love smokey sweet sauces to add to various things. 🙂

  3. Gwen

    Hi I am just checking – I have had chipotle peppers CANNED in a sauce, is that what you want me to use or should it be a dried chipotle pepper (I have never seen that but also have not looked)?? Same question for the ancho pepper – is that a DRIED pepper? Fresh? I have no idea but I see the photo of what looks like a dried pepper so I assume at least one of these must be dried? LOL! Thanks I am dying to make this for the walnut tacos, it sounds delicious.

    • Heather Crosby

      Hi there Gwen,
      I call for dried in both instances, but you can use canned, just start with less (1/2 of one canned pepper) and add more to taste. Let me know how much of the canned pepper you end up using, it may help someone else with the same dilemma 😉

      • Gwen

        Thanks heading to whole foods to look for peppers, lotsnofmdried peppers in my grocery store but no chipotle or ancho! Funny. I am in NJ so maybe it’s a regional thing. Wish me luck will update later. BTW your blog ROCKS!!!!

        • Heather Crosby

          See if you can find chipotle or ancho powder, or canned chipotle—you can use a little of these alternatives instead. Start with 1/4 tsp, adding more to taste as you go, to find the heat level you like. Best of luck Gwen and thanks for the feedback!

  4. Meagan

    Hello! Do we soak the dried peppers before blending? Or just throw the dried peppers in the blender as is? I have never worked with dried peppers. Please help!! Thanks.

    • Heather Crosby

      You can soak them to soften if you don’t have a high-powered blender. Otherwise, toss ’em in. If you want to minimize heat/spiciness, cut open pepper and remove seeds first. Enjoy!

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