Cashew Lime Crema

5 ingredients — Difficulty: level 1

so simple but sooooo good

This is honestly my favorite, most versatile Sauce to keep in the fridge— and a fav of the blog too. It's simple, tangy flavor is neutral enough to not overpower a dish, but it totally brightens up whatever the heck you put it on.

My general advice is to use it wherever you'd use Sour Cream, but it also makes an awesome Salad Dressing. It's pictured here with a Soyrizo and Potato Rice Bowl. Highly recommend this combo.

If you’re trying to simplify your cooking, pick a Sauce for the week and choose other ingredients/dishes that would pair well with it. I've got a ton of recipes to try if this isn't your jam, but storebought is just fine too.

[ Makes ~ 1 & 3/4 Cups Sauce ]

Ingredients

1 cup raw Cashews*

2-3 Limes, juiced

3/4 cup+ Water

1/2 tsp+ Onion Powder

Salt to taste

Equipment

Blender

Something to boil Water

INSTRUCTIONS

Gather all ingredients.
Boil Water for soaking Cashews.
Set a 10 min timer and soak your Cashews in that boiled Water.
Throw everything else in a blender.
Drain and rinse Cashews well, then add to the blender too.
Blend on high speed for about 1-3 minutes, or until creamy and smooth.
Adjust flavors as you'd like and add more water if needed.
And that's it! Pour into your fav squeeze bottle/jar for easy dispensing or pour all your food right away and enjoy!

NOTES

Store in fridge for up to a week (if it lasts that long). Put it in a squeeze bottle for easy dispensing.
Mix it up: add some extra Lime Juice. Throw in some Cayenne Pepper. Use less Water for more of a Sour Cream consistency. Try adding a few cloves of Roasted Garlic.

So what are you gonna pour this on?

I mean it when I say this is a pretty versatile recipe. Whenever I have this Sauce in the fridge, I put it on everryyyttthing.

But I wanna know what came to mind when you clicked on this. Are you looking for something to step up your Salads? Maybe looking for a new Dip for Oven Fries? Lemme know in a comment below.

If you have absolutely no idea when you would use this, I say check out the base recipes on this blog for a lil inspiration or just reach out in the comments— I'd love to brainstorm with ya.

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