Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.


Food Monster

Chipotle Cashew Creme

Take your taste buds on a ride with the sweet and spicy combination of sweet potato fries and this protein-packed spicy dip.

Last week on a trip to California, I was able to try a new-to-me restaurant, Veggie Grill. Don't worry, I'm not about to sing the restaurant's praises for the entirety of this post. However, I do appreciate the fact that a vegan restaurant has expanded as it has and has wowed the taste buds of the masses - vegan or not. The trendy fast-casual, healthy dining experience is in an indication of a vegan takeover!

If you're like me, you've enjoyed many a vegan dish at some amazing vegan restaurants. Veggie Grill is no different. One thing they definitely have going for them, is their Chipotle Ranch dipping sauce. So, upon our return I knew I needed to try to replicate that sauce. I'm not sure what they use for the base of the sauce, but I wanted to keep the base clean and simple.

This sauce is especially great with sweet potatoes but, can be used with anything from crispy breaded tofu to fajitas.

Chipotle Cashew Creme

This Recipe is :

Dairy FreeVegan


  • 1 cup soaked cashews
  • 1/2 cup water
  • 1 chipotle pepper in adobo sauce and 1/2 tsp adobo sauce
  • 1 tbsp lime juice
  • 1 tsp dried cilantro
  • 1/2 tsp cumin
  • 1/4 tsp each of garlic powder and onion powder
  • 1/8 tsp paprika
  • salt and pepper to taste


  1. Rinse cashews under cold water with a strainer or colander. Place cashews in a large bowl or container with enough water to cover the nuts. Let sit for 3-4 hours or overnight. (If soaking overnight, rinse once more using a strainer/colander, replace the water and store in the fridge.)
  2. Drain and rinse cashews.
  3. Place all ingredients in a blender and start on low speed. You may need to add a little more water to the mixture and gradually increase the speed of the blender until the desired creaminess is reached.


You'll notice I don't suggest using a food processor. The blender makes the sauce extra-creamy while the food processor just makes it lumpy.






Jenn McCauley is a plant-based fitness professional and cooking enthusiast living in Kansas City with her husband and two kids. Keeping up with a physically demanding lifestyle means eating fresh, nutritionally dense foods to optimize performance and muscle-recovery. Jenn finds that eating a gluten-free, vegan diet gives her plenty of energy to instruct challenging fitness classes and keep up with the kids at home. Jenn’s gluten-free, vegan journey is documented at Unlikely Vegans



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

These 13 Nut-Free Sauces Are Rich, Creamy, and Delicious

These 13 Nut-Free Sauces Are Rich, Creamy, and Delicious

25 Delicious Blueberry-Filled Recipes

No bake blueberry cheesecake

You Won’t Believe These 20 Recipes Are Completely Grain-Free and Vegan

You Won't Miss Grains When You Try These 20 Grain-Free Recipes

Do the Twist! 15 Recipes with Salty, Yummy Pretzels

Do the Twist! 15 Recipes with Salty, Yummy Pretzels

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Chipotle Cashew Creme”

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×