It took me a minute to perfect this fresh crema and make it perfectly vegan, but I know you’re going to love it! The creamy texture comes from soaking raw cashews in hot water for as long as you can, then adding it with a blend of avocado, cilantro, and garlic for a savory finish. The agave syrup takes the flavor to the next level without a hint of sweetness, since the acid from the lime balances out the flavors. Try it out on your favorite protein, drizzle it over tacos, or use it as a dipping sauce for vegetables and pita bread!
“Cilantro is at least 5000 years old, making it one of the world’s oldest herbs. Cilantro seeds have even been found in ancient Egyptian tombs.”
– Little west
Cilantro Lime Crema (Made Vegan)
Ingredients
- 1/4 cup Cashews (softened)
- 1/2 + 2 cup + tbsp Water
- 3 cloves Garlic
- 2 Limes (squeeze)
- 1.5 cups Cilantro
- 1/2 Avocado
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 tbsp Agave Syrup (or substitute maple syrup)
Instructions
- Add cashews to a heat-safe bowl. Meanwhile, boil water using an electric kettle. Then, pour hot water over cashews to cover and set aside to allow cashews to soften for at least 10 minutes.
- While cashews are softening, roughly chop cilantro and garlic.
- Add cilantro, garlic, and half of an avocado into a high-speed blender. Squeeze in 2 limes, then add water, salt, pepper, olive oil, and agave syrup.
- Once cashews have soaked for at least 10 minutes, rinse and drain before adding into the blender.
- Blend on medium-high speed until ingredients are well-combined.
Bon Appétit!
