Cilantro Lime Cashew Cream with No Avocado Required
Tasty, quick and easy vegan cilantro lime cashew cream recipe that does not require avocados!
- Prep Time: 5
- Cook Time: 5 minutes boiling and <5 minutes blending
- Total Time: <15 minutes
- Yield: 4 servings 1x
- Category: Sauces
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 10 and 1 ½ cups of water, divided into 10 cups and 1 ½ cups
- 3 cup (or 426 g) of cashews
- 2 cups (or 31 g) of loosely packed cilantro leaves, rinsed
- Juice of three limes
- 1 tsp garlic powder
- Salt, to taste
- Water to thin
Instructions
- Bring 10 cups of water to a boil in a large saucepan.
- Add a palmful of salt once water is boiling.
- Add the cashews and boil for 5 minutes.
- Drain cashews.
- Add cashews, cilantro leaves, lime juice, garlic powder, 1 ½ cup of hot water and blend in a powerful blender.
- Blend to smooth consistency. Try to pause intermittently to scrape down the sides with a spatula.
- Serve with dishes that go well with citrus flavors like nachos, flautas, chimichangas, tacos etc. It’s pretty good stuff!
Notes
- If you don’t want to boil the cashews and are able to plan in advance, soak the cashews overnight for 8 hours instead.
- Remember to salt to taste. It took me three palmfuls of salt to taste. Adjust as needed. Trust your taste buds.
- I tested this recipe in a food processor but unfortunately the food processor was not high powered enough. It was still chunky and never got to a smooth consistency the way it did with my high powered blender (a Vitamix).