Vegan Crema
For a creamy, rich, and tangy vegan crema, you've come to the right place! With just 3 simple ingredients you can make a dairy-free Mexican crema ready to be enjoyed in a matter of minutes!
Servings 8
Calories 90kcal
Equipment
- High-speed blender
Ingredients
- 1 cup raw cashews soaked in hot water for 30 minutes.
- ½ cup water plus more as needed
- 2 tablespoons lime juice
- ¼ teaspoon salt
Instructions
- To start, soak the cashews in hot water for 30 minutes. Then drain and add to a high-speed blender along with room temperature water, lime juice, and salt.
- Blend until completely smooth, stopping to scrape down the sides as needed. If it’s too thick, add an extra tablespoon of water at a time and blend again (note: it will thicken in the fridge).
- Use immediately or transfer to a sealable glass jar and store in the refrigerator.
Notes
Store in the refrigerator for up to a week.
Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 75mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg