This delicious sauce is versatile. Try it over baked potatoes, rice, or pasta with veggies, as well as with the nachos above.

Makes almost 2 cups.

Ingredients:

½ cup water

½ cup (2 oz.) raw, unsalted cashews

1 medium red bell pepper, halved and seeded

½ medium red onion, cut in half again

4 medium garlic cloves, peeled

¼ teaspoon chipotle powder

1. Place the cashews and water into a blender and blend for 10 seconds. Let the mix sit so the nuts can soften. Preheat the oven to 400°F.
2. Line a baking pan or sheet with parchment paper or a silicone mat. Place the two pieces of red onion on the pan along with the bell pepper halves, cut side down. Place two garlic cloves under each pepper half. Roast on the center oven rack for 25 to 30 minutes or until the bell peppers start to wrinkle and brown.
3. Add the roasted bell pepper halves, red onion pieces, and garlic cloves to the blender of cashews and water; also add the chipotle powder.
4. Blend until smooth, adding a little water as needed to thin. Reheat the sauce in a small saucepan if desired.