AVOCADO CHIPOTLE SAUCE

I have used this sauce with taco salads. I had to modify it based on ingredients available to me and my husband's intolerance to heat. This sauce can be used as a dip or condiment too.

You can find the recipe at “Stacey Homemaker”: Avocado Chipotle Mayo.

Why soak nuts? For this recipe it softens the cashews so the sauce will be smoother.

Is there another reason people soak nuts? Yes, they are trying to reduce phytic acid which has been called an "anti-nutrient" since it reduces the absorption of some minerals in our diet. Is this a significant concern? Read here for a review based on science by Linda Carney, MD.

What I did differently:

-For the 1/2 batch I made (amounts below are for a 1/2 batch)

-Did not have vegan Greek yogurt at my local store so I substituted cashews and water

-Soaked 1/2 cup cashews (overnight soak is best but since it was a last minute decision for me, I poured boiling water over them and let them soak 2 hours). Drain after soaking. You will need a high speed blender to made this sauce.

-In blender processed together cashews, 1/8 cup fresh cilantro leaves, 1/2 TBSP fresh lime juice, 1 small clove garlic, 1/4th ripe avocado, 1/2 TBSP apple cider vinegar, 1/2 cup plus 2 TBSP water, 1/2 tsp chipotle chile pepper powder and 1/4 tsp salt. Adjust the water based on what consistency you want. Adjust the chipotle powder based on how spicy you want it.