Creamy Vegan Jalapeño Sauce for Tacos (Oil-Free & Dairy-Free)
Servings: 4 servings
Calories:
Our favorite Tex-Mex restaurant in Houston, TX for the past 17 years was Lupe Tortilla. We recently moved to Austin, TX and thank goodness they have several locations here. This dairy free jalapeno tartar sauce recipe was inspired by their full dairy version which they serve with, yep, fried brussel spouts!
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Equipment
- High speed Blender
- Cutting board and paring knife
- Small mixing bowl
Ingredients
- 5 oz plain plant-based greek yogurt (1 small container)
- ¼ cup soaked cashews (1.5 oz)
- 1 tablespoons apple cider vinegar
- 1 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon onion granules
- ¼ teaspoon garlic granules
- 1 tablespoons dill pickle finely chopped
- 1 tablespoons capers drained and chopped
- 1 tablespoons fresh lime juice
- 3 tablespoons pickled jalapeno pepper rough small chop
- 2 dashes hot pepper sauce such as Tabasco®
- salt to taste
Instructions
- Place cashews in a bowl and pour boiling water over to just cover the cashews, Let soak for 30 minutes up to 2 hours (until plump). With a high-power blender, you can get away without pre-soaking the cashews,
- Drain and rinse cashews after soaking. Continue with recipe.
- Add to a blender: yogurt, lime juice, vinegar, water, salt, onion granules, garlic granules, and soaked cashews. Puree until smooth. Transfer to a bowl and add remaining ingredients, combining thoroughly. Chill for at least 2-4 hours prior to using (the longer the thicker).
- The consistency should be a thick dressing. The cashews will thicken the tarter sauce as it sits. If needed you may adjust the Before serving, consistency by adding more water, 1 teaspoon at a time, if you want a thinner more pourable drizzle.
Notes
It is easy to make thick or thin consistency to use as a dip, sauce, dressing or drizzle by adding more or less water.
Jalapeno peppers carry heat in the seeds and membranes as well so if your family doesn't like too much heat, remove the seeds, start with ½ a jalapeno pepper, and then taste and adjust to your personal preference.
The cashews puree in a blender more evenly and creamy if they are plump and juicy. If you don't have a high-power blender, soaking the cashews is essential for a smooth cashew sauce. Either the boiling water method for up to a couple hours or soak in cool water overnight covered in the refrigerator.
This recipe is from PLANTifull Fare food blog. I created all content and took all photos. Please do not use my images or republish this recipe without prior permission and a shout out! Thank you ~ Donna
