Crema is a thick, rich, and creamy condiment that's used to add a tangy brightness to dishes such as enchiladas, soup, and tacos, and it can also help dial down the heat. Because our family is dairy-free, we make our crema from cashews. We know making crema from nuts might sound a little crazy, and it is -- crazy good.
Ingredients
2 cups raw unsalted Cashews
2 Tbsp fresh Lemon Juice
1 tsp Sea Salt, plus more to taste
1 ½ cup Water
☰×
Ingredients
2 cups raw unsalted Cashews
2 Tbsp fresh Lemon Juice
1 tsp Sea Salt, plus more to taste
1 ½ cup Water
Directions
In a medium saucepan over high heat, bring 6 cups of water to a boil. Reduce the heat to medium, add the cashews, and cook at a rapid simmer for 20 minutes.
Drain and rinse the cashews under running water and transfer them to a high-speed blender.
Add the lemon juice, salt, and water. Blend until the crema is completely creamy, 1-2 minutes. Taste and adjust the seasonings as desired. The crema can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month. If freezing, make sure to blend the crema once it’s thawed to emulsify it again.
Leave a comment
Comments will be approved before showing up.