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!
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
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.
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.
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