Raw Vegan Smokey Chipolte Taco Sauce
Some of you may be aware that we have been eating raw vegan for a little while to try to heal some inflammation issues that have cropped up. I made some raw vegan taco salads and wanted something a little spicy to dress it up. So, I came up with this recipe, and knocked it out of the park on the first swing…which is rare as you can ask any chef! This is thick and creamy, but you could add water to thin it down to your desired consistency. Bonus! It is fast and easy to make!
Smokey Chipolte Hemp Taco Sauce
This is a super easy and quick raw vegan recipe. It is a thick and creamy sauce with a smokey goodness that is loaded with flavor! It was made to be a thick sauce, but you can thin it to desired preference with the addition of more water or use it as is. It is loaded with flavor and would make a really good chip/cracker dip or as a replacement for Hummus!
Equipment
- High Speed Blender
Ingredients
- 1 Cup Hemp seeds
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Whole Lemon peeled and deseeded
- 1 Tbsp Chipolte Powder
- 2 Tbsp Cumin Powder
- 2 Tbsp Chili Powder
- 1.5 oz Sundried Tomatoes
- 3 Roma Tomatoes
- 1 Tbsp Smoked Paprika
- 1/4 Cup Seasoned Rice Vinegar
- 2 Tbsp California Balsamic Premium Classic Balsamic Vinegar (or an 18 year aged Balsamic could be subbed in)
- 1 Tbsp Ume Plum Vinegar
- 1/4 Cup Louisiana Hot Sauce
- 1 Tsp Celtic Sea Salt Optional
- 1 Tsp Fresh Cracked Black Pepper Optional
- 1/4 Cup Water
Instructions
- Combine all the ingredients into a high speed blender and blend until smooth and creamy texture has been achieved. You can add additional water if you want a thinner sauce.
Video
Notes
This recipe makes approximately 1 quart.
Tried this recipe?Let us know how it was!
