BLEND: Add all the ingredients to a blender (my inexpensive Ninja does this just fine!) and blend until completely smooth, scraping down the sides a few times if necessary. If your coconut milk is particularly cold, the sauce will at first appear to be full of little white lumps, due to the solidified coconut fat. Don’t worry! Just keep blending: it will take a little longer with very cold coconut milk, but it will emulsify and become smooth after a minute or so. When this happens, I like to give my blender a break by scraping down the sides a few times, too.
WARM: Pour the sauce into a small saucepan and heat gently until warmed through before serving as a dip, on top of taco salads, as a baked potato topper or more!
If you’re looking for a coconut free version of this recipe, it’s here!