Cilantro Lime Crema

This vegan, cashew-based cilantro lime crema is my favorite taco accessory. It is also great drizzled overtop salads, chicken, fish…just about anything! The secret to making a great creamy vegan sauce, is soaked cashews. Once cashews are soaked and then blended, it provides a creamy consistency in which you no longer need dairy. This discovery has been really exciting for me. I don’t digest dairy too well, so finding a replacement without losing the creaminess you get from dairy has been magic. By soaking cashews you can make creamy pasta sauces, salad dressings, desserts…but in this case cilantro lime crema.

CILANTRO LIME CREMA (VEGAN)
1 cup of raw cashews, soaked overnight
1/3 cup of water
1/3 cup of fresh cilantro leafs
The juice of 1 small lime
The zest of 1 small lime
1 1/2 teaspoons of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of salt
1/4 teaspoon of pepper

Starting with the cashews, you have two options. Option one: place them in a medium sized bowl, cover with filtered water and let them soak overnight. Option two: (the shortcut), place cashews in a medium sized bowl and pour boiling water overtop. Let them soak in the hot water for 1 hour. This obviously speeds up the process if you decided on a last minute sauce or crema. After soaked, drain the cashews and add to a high speed blender. Add the rest of the ingredients, blend on high for about 3 minutes or until blended till smooth. Do a taste test and see if you need more citrus, more cilantro, salt, etc. and adjust accordingly. Store in covered Tupperware or dish in the fridge and enjoy on your favorite tacos, burritos, salads and more!