Chipotle Cream Sauce
I love this sauce on everything from tacos to enchiladas. But the first time I had anything like it was at my favorite Caribbean fusion restaurant many years ago where it was served with corn cakes.
Ingredients
- Serves 4
- 1 12-ounce package extra firm silken tofu or pureed steamed cauliflower
- ¼ cup Chipotle Pepper Purée more or less to taste (see recipe)
- 2 tablespoons apple cider vinegar
- ½ teaspoon cumin seed
- ½ teaspoon oregano
- ½ teaspoon sea salt or to taste
Instructions
- Combine all ingredients in a blender and purée until smooth and creamy.
- Store refrigerated for up to 7 days.
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