This recipe isn’t exact. I have made this sauce a few  times now, and it’s been slightly different each time – but always delicious. When you do Whole30, you miss condiments. At least, I did. I am not a huge condiment girl to begin with, but I found myself wanting just a little something with my meatballs or fish or even veggies. One of my friends was posting her Whole30 meals last fall and this spicy cashew sauce caught my eye.

Spicy Cashew Cream Sauce

1 c raw cashews

1 lemon, juiced

water

chili powder

In a small bowl, cover cashews with water and soak for a couple of hours or longer.

In a food processor, add cashews and a little bit of water (1/4 c) and pulse together. Add in juice of half a lemon, and 1 tsp chili powder. Pulse until thick and creamy, adding more water if needed. At this point, I would taste the sauce. I continue adding lemon juice and chili powder until  I get it how I like it – which will be different for everyone. The last time I made it I used the juice from an entire lemon and it was quite tangy, but I still love it!

This sauce is perfect on top of meatballs, roasted veggies, or salmon/turkey burgers. It adds some good healthy fat to your meal and a little kick as well!

Will last for a couple of weeks in the fridge (if you don’t eat it all before then).