Vegan Cashew Crema

I love cashew crema. This recipe was a part of a different posting I made in August 2023 - Pork Tenderloin Tacos with Street Corn Avocado Salsa & Cashew Crema.  I loved the combination of seasoned pork, corn salsa and cashew crema and it was a hit with my husband. Def something I will be making again, maybe even with different meats. 

After this dinner I had crema left over and found myself diving into it daily - dipping in a few tortilla chips or using it as a topping on a snack. When I was looking for no dairy, soy or wheat recipes for relatives, this crema was one of the first ones on my list to make. I mixed up a nice batch ahead of an upcoming visit, and tucked it into the freezer.

I'm not sure quite how I will use it while my company is here, but know it will be a hit.  Enjoy!

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Vegan Cashew Crema

Ingredients - 

1 C                           Raw unsalted cashews (I had to use roasted salted once and it was good too)

Water for soaking 
1/2 tsp                      Kosher salt

2/3 C                        Cold water
1                               Lime juiced (about 2 T)
1 clove                     Garlic
½ tsp                        Onion powder

Instructions -

Add the cashews to a microwave-safe bowl and cover them with water. Microwave on high for 3 minutes then drain the water from the cashews and rinse them with cold water to bring their temperature down. 

Add the softened cashews to a high-speed blender or food processor with the fresh water, garlic, salt, onion powder, and lime juice. Blend on high speed for at least 2 minutes until it’s really creamy and smooth, with no visible lumps from the cashews. 

Transfer it to a bowl and store covered in the fridge.