Cream Your Cashews

Cashews are one nut you’ll want to bust over and over. They yield the creamiest cream you’ll ever want drizzled on your taco, or all up in just about everything.

I don’t know how I ever got along without them. This is a basic recipe you can tweak to your heart’s delight. If I’m making Mexican crema for tacos, I’ll use lime juice, and even double the amount (i.e. use a whole lime). Lemon is preferable if you’re swapping it for dairy like yogurt or cheese sauce. The apple cider vinegar adds a nice mouthfeel as well as a slight sour-cream tang, but can be omitted altogether to take the edge off.

Ingredients

  • 1/2 cup raw cashews, soaked at least 2 hours (up to overnight)*
  • juice of 1/2 lime or lemon
  • 1/2 tsp apple cider vinegar
  • 1/8 tsp salt or to taste
  • 1/4 cup plus 2 T of water, more as needed

Place all the ingredients in a mini blender or food processor and process until smooth. Add water as needed to achieve desired thickness. Chill immediately if using as crema – it’s even more delicious cold. Keeps in the refrigerator up to 5 days.

*In a hurry? Soak them in very hot water for 15 minutes. I prefer to take my time.

A little dab’ll do ya.

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