This dairy-free cilantro lime crema is tangy and creamy with a lime zest that packs a flavorful punch. Use it on tacos, chili, or anything you like! The base for the cream is soaked cashews that are blended to perfection and thinned to the perfect crema consistency.
This dairy-free lime crema is versatile and can be used in recipes, soups, or as a topping. Try it on this spicy chili, these tofu and veggie stuffed pancakes, or on your favorite dish! Check out this cashew sour cream for a perfect partner in crime to your sauce arsenal.
Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!
Instructions
- Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.
- In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
- Taste and adjust seasoning as needed. Thin with a little water or milk until you get the right drizzling consistency. Top with fresh cilantro if desired. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.
Try these other recipes:
Not Yo’ Mama’s Vegan Chili
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Dairy-Free Cilantro Lime Crema
Ingredients
- 1/2 cup soaked cashews
- 1/4 cup cilantro-chopped
- 2 tbsp lime juice (can substitute apple cider vinegar)
- 1/4 cup non-dairy milk or cream
- 2 cloves garlic-minced
- 1 tsp onion powder
- 1 tsp salt
Instructions
- Soak your cashews in boiling water for at least five minutes. Ideally, soak them for 30 min to an hour to make sure they soften and are as creamy as possible.
- Blend all the ingredients in a high-powered blender or food processor until completely smooth and no solid pieces remain. Thin with a little water or milk until you get the right drizzling consistency. Top with fresh cilantro if desired.
- Keep in the fridge for up to 5 days and use as your next new favorite topping or as a sour cream substitute in recipes.
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