We reduced our cheese consumption dramatically by adding this sauce to all our favorite Mexican dishes in place of cheese. It's creamy, tangy and bright with a hint of heat - made with cashews, lime, jalapeno & cilantro.
Yields about 1 cup
¾ cup raw cashews, soaked
1 large (or 2 small) clove garlic
½ med-large jalapeno, seeds and stem removed
3 Tbsp fresh cilantro
1 Tbsp lime juice
½ cup water
¼ tsp sea salt (or to taste)
1. Soak cashews in warm water for 15 minutes. Discard soaking water.
2. Add all ingredients to a high-speed blender and combine until smooth and creamy. Taste and adjust. Store in an airtight container for 3-4 days.
Lime Jalapeno Crema variations:
Use it as a swap for mayo - just omit the jalapeno.
If you don't like cilantro, use parsley instead.
Use lemon instead of lime.