Cilantro-Jalapeño Salsa
Vegan. Healthy. Delicious. Easy.
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| This amazing salsa is a perfect compliment to these air-fried sprouted corn tortillas, garnished with jalapeño strips, diced white onion and cilantro, with a bit of guacamole. |
Ingredients (screenshot for an easy shopping list):
Cashew Cream:
- 1/2 cup Unsalted Raw Cashews
- 1/4 cup Water
- 1/2 tbsp Lemon Juice
- 1/2 tsp Apple Cider Vinegar
- Pinch of salt
Salsa:
- 1 Jalapeño
- 1 cup Loosely Packed Fresh Cilantro
- 1 tbsp Lime Juice
- 1 clove Garlic
- 1/4 tsp each Garlic Powder, Onion Powder, Ground Cumin
Photographic Instructions:
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| Soak cashews in water for at least several hours. |
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| The next day, lay out ingredients for the cream and salsa... |
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| ...and prepare them for the recipe. |
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| Combine the salsa ingredients in a blender cup (I use a Ninja). |
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| Drain and rinse the soaked cashews. |
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| Combine the cream ingredients in a second blender cup. |
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| Blend the cashew mixture at high speed until creamy white. |
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| Add the cream to the salsa blender cup and blend until creamy green. |
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¡Provecho!Want more like this, plus simple recipes and other inspirational tid-bits?
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