Spicy Cilantro Crema

Oh Jalapeno, Cilantro, and Lime...how I love thee.

This is the creamy, spicy, tangy delicious sauce always a joy to have stashed away in my fridge. The perfect accompaniment for just about any dish, rice bowls, salads, tacos, chips, veggies, chili, etc. - use this sauce to add a little kick and a whole lot of flavor. 

Wanna impress a crowd of people at a vegan potluck? Bring this sauce in a squeeze bottle. Don't be surprised if it totally runs out - people love this almost as much as the baked potato they pour it over. 

{ Difficulty: Level 1 } [ Makes ~ 2 Cups Sauce ]

Ingredients

1 cup Raw Cashews *

2-3 Limes, juiced

3/4 cup+ Water

1 tsp Onion Powder

Salt to taste

1/2 cup Cilantro

1-2 x Jalapeno or Serrano Pepper

Equipment

Blender

Instructions

1. Cut the tail end off of your Jalapeno or Serrano pepper.

2. Throw everything in a blender and blend on high speed for about 1-3 minutes, or until creamy and smooth.

3. Adjust flavors as necessary & add more water if needed.

4. Pour on everything and enjoy!

Notes

• * If you do not have a Vitamix or other high-speed blender, soak Cashews in water with a pinch of salt for at least 6-hrs to soften and achieve a more blendable consistency. Rinse and drain soaked Cashews before use.

• If you can't stand Cilantro, leave it out! Same goes for the Jalapeno or Serrano Peppers if they pack too much spice. But in that case, just try the Cashew Lime Crema.

• Store in fridge for up to a week (if it last's that long), preferably in a squeezable bottle for easy dispensing.