This Roasted Salsa Ranchera Cream is spicy, full of flavor and totally vegan and oil-free. The roasted serrano peppers, roasted garlic and roasted red onion really make for an exceptional sauce and get their creamy texture from cashews.
First, THANK YOU. I released my Cookbook pre-order reveal a few days ago on this post and I was beyond overwhelmed by all of your support, comments and so many amazing emails. Your kind words totally warmed my heart. I never expected that day to go as exciting as it did. I know those who are on social media already saw the announcement, but for all of you readers that don’t see my posts on FB/IG, I wanted to thank you. Due to all of you awesome readers ordering my book that first day, my book hit #2 in the most sales in all Vegan Books and, as of this morning, hit #2 in all Gluten-free books for new releases!! That is insanity because of how many other books are sold on there. So again, thank you. And if you missed the post, you can order here!
But ordering now secures your copy before the release date, which is always a good idea. You also get 5 FREE BONUS Recipes sent to you now when you place your order. See the details on that post.
So, let’s move on and talk about today’s new recipe.
As the saying goes, if you can’t stand the heat, get out of the kitchen. In other words, if you don’t like spicy food, then you probably should sit this one out or see my suggestions below on reducing the heat. Get ready to make your taste buds dance.
If you’ve ever had Salsa Ranchera, then you know how spicy and dang delicious that stuff is. Well, I decided to turn it into a cream. Um, amazing. We start out by making the Salsa Ranchera and then add cashews to turn it into cream.
It’s rich, creamy, and full of incredible flavor thanks to roasting the serrano peppers, garlic, onion and also using fire-roasted tomatoes. It is spicy and downright addicting.
Whenever I wing a recipe, they often turn out to be some of my favorite ones. Some examples include my 20 Minute Alfredo, Cheesy Mexican Tortilla Bake, Lazy Day Tomato Bisque and now this Vegan Salsa Ranchera Cream.
Other ways to use this Roasted Salsa Ranchera Cream is over a bowl of rice, sweet potatoes and veggies.
Or, the avocado toast that everybody flipped over on Instagram about. Who knew a piece of toast could garner over 5k likes??
Hope you all love this recipe as much I do!
Roasted Salsa Ranchera Cream
- ¼ cup 45g raw cashews (soak your cashews overnight if you don’t have a Vitamix)
- ½ packed cup 80g diced red onion
- 4 large garlic cloves with skins on
- 1-2 serrano peppers Roast 2 but only add 1 to the blender to taste before adding the 2nd since peppers vary so much. I used 2.
- One 14.5 oz can fire-roasted tomatoes
- 1 tablespoon 15g fresh lime juice
- ¼ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon fine salt
Note: Serrano peppers are HOT. Very hot. If you are worried about their heat level, you can try doing jalapeno peppers instead but they are much, much less spicy than serrano peppers, so you may need 2 or 3 to reach your desired heat level.
- If you don’t have a Vitamix, soak your cashews overnight in a bowl of warm water, drain, rinse and use a food processor to make the cream. The longer the better for a smooth sauce. You don't want it gritty. I find soaked cashews work better in a food processor than a standard blender. Alternatively, you can use raw cashew butter if you have that and don’t have a Vitamix. Use the same weight amount (45g), which is about 3 tablespoons.
- Preheat the oven to 450°F and line a sheet pan with parchment paper. Add the Serrano peppers to the pan. Place the garlic cloves (with skins on) inside foil and wrap it up and place on the same pan. Add the onions to a piece of parchment paper and wrap it up and fold over the top. Place on the pan as well (see photo). Roast for 10 minutes.
- The peppers should be beginning to have a lovely char to their edges. Remove and let cool a few minutes. Carefully remove the stem and scrape out the seeds. I use a fork to hold down the stem as I scrape out the seeds so that my fingers don’t touch the seeds. These are very, very spicy and you don’t want that on your fingers. Peel the garlic as well.
- Place the cashews, roasted onion, peeled garlic, start with just 1 Serrano pepper, tomatoes, lime juice, cumin, oregano and salt to a high-powered blender. I used my Vitamix. If using soaked cashews, use a food processor. Blend until super smooth, thick and creamy. I like to blend in my Vitamix until it gets super hot. This is where you really get that full taste of the amazingggg flavor. Taste and if you want it spicier, add the 2nd pepper. This will greatly vary according to your pepper. I nearly cried with how yummy it was. Otherwise, add to a pot and heat over low until hot. Taste and tell me that isn’t fantastic, spicy, creamy and amazing. At first bite, it doesn’t taste so spicy, but within about 3 seconds it hits you and you’re like “ooooh yeahhhh”. This cream is amazing on pretty much everything. I’ve had it on roasted Buddha bowls, avocado toast, burritos and as a dip for chips!
If you are allergic to nuts, I would suggest subbing with 1/4 cup white beans. This will change the flavor and texture a bit and make it a tad runnier, but should still taste good because of all the other flavor going on!