Background

• Cashew crema adds a creamy tanginess to vegan Mexican recipes in place of yogurt, cheese, and/or sour cream
• It’s delicious drizzled on top of tacos or nachos or as a cheesy dip
• My favorite version is chipotle flavored for a bit of spice and smokiness
• Store in an airtight container after using for up to a week or freeze if you want it to last longer

Ingredients

• 1 cup raw cashews
• 1 tsp apple cider vinegar
• 2 tablespoons lemon or lime juice (depending on the desired taste)
• ¾ teaspoon salt
• ½ to ¾ cup water (reserved from soaking)
• 1 tablespoon nutritional yeast (for “cheesy” cashew crema)
• 2-3 chipotle peppers with adobo sauce (for chipotle cashew crema)
• 1 cup cilantro (for cilantro-lime cashew crema)

Instructions

1. Soak the cashew covered in water overnight (or in boiling water for a few hours)
2. Drain the water and add ½ cup to the blender along with other ingredients and blend
3. Add more water as needed until the appropriate consistency is reached