By the Gracious Vegan
This crema is the perfect substitute for both sour cream and cheese in many Mexican dishes like tacos, tostadas, nachos, and dips. Think of the calories saved! The complex flavor truly satisfies. The smoked paprika’s dark, edgy taste plays against the brightness of the lime or lemon juice. Sometimes I serve this in a squeeze bottle and let everyone apply their own.
Makes 1.5 cups
Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.)
1 cup raw cashews
Drain cashews and place them with remaining ingredients into a blender and process until creamy.
½ cup water
2 Tablespoons fresh lime or lemon juice
1 teaspoon apple cider vinegar
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon smoked paprika
You can freeze the crema for up to several months. Just let it sit at room temperature for an hour or so to thaw it.
Timing: 5-10 minutes if you have a high-speed blender; 25-30 if you need to soak the cashews
Nutrition: whole-food unprocessed; WFPBNO