Cashew Crema and Smoky Red Pepper Sauce

These are two of my favorite Magic Elixirs. They are easy to make and can be used in so many different ways. Plus, they are both Whole30!


Cashew Crema

  • Author: nocrumbsleft
  • Prep Time: 5 minutes (plus 2 hour soak time)
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Magic Elixirs
  • Diet: Gluten Free


This crema is so delicious, so easy to make, and it’s vegan, gluten-free, dairy-free, Whole30, Paleo, and grain-free!



1 cup raw cashews

¾ cup water

¼½ tsp sea salt


Put the cashews in a medium bowl and pour over enough water to cover the cashews by 1 inch. Soak for at least 2 hours or as long as overnight. Drain and rinse well.

In a food processor, combine the cashews, ¼ teaspoon of the salt, and ¼ cup cold water and process until smooth, about 2 minutes. Using a rubber spatula, scrape down the sides. Add another ¼ cup water and process until creamy and smooth, 3 to 4 minutes more. If you prefer a thinner consistency, adjust the water accordingly. Taste and add the remaining salt as needed. 

Use immediately or store in an airtight container in the refrigerator for up to 4 days.

Keywords: vegan dips, cashew dips, whole30 homemade sauce

smoky red pepper sauce in a jar

Smoky Red Pepper Sauce

  • Author: nocrumbsleft
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 cups
  • Category: Magic Elixirs
  • Diet: Gluten Free


This sauce is so versatile, from dressing salads or dipping in for a snack! Plus, it’s Whole30!


2 medium red bell peppers

1 teaspoon extra virgin olive oil

1½ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

1 cup Whole30 compliant mayonnaise (I make my own)

2 tablespoons red wine vinegar

1 teaspoon Whole30 compliant hot sauce

 ¼ teaspoon cayenne


Preheat the broiler and raise the oven rack to 5 or 6 inches below the heat source.


Put the bell peppers on a baking sheet and drizzle evenly with the olive oil. Sprinkle ½ teaspoon of salt and the black pepper over them. Broil until charred, about 15 minutes. Flip the peppers over and broil, flipping every 5 minutes until completely charred, 10 to 15 minutes more. Remove the peppers from the oven and let cool. 


Remove and discard the charred skin, seeds, and stems and transfer the flesh from the peppers to a blender or food processor. Add the mayonnaise, vinegar, the remaining 1 teaspoon salt, the hot sauce, and the cayenne and blend until smooth. 


Serve immediately, or store in an airtight container in the refrigerator for up to 3 days. 

Keywords: whole30 dressing, whole30 dips, vegan dressing

8 thoughts on “Cashew Crema and Smoky Red Pepper Sauce

  1. Laurel A Schumacher June 24, 2020 — 6:14 pm

    Two of my absolute favorite magic elixirs. Takes any dish up a notch ( or two).

  2. What would you use the red pepper sauce on!!?

    1. I love it on Baked potatoes, steak, salad and eggs! I use jarred roasted red peppers to make it faster in a pinch.

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