Easy Vegan Avocado Crema

Step 1

Add the cashews to a heatproof bowl and cover with hot water by a few inches. Set aside to soak for 20 minutes.

Step 2

Drain the water and add the soaked cashews to a small blender* with the avocado, cilantro, lime juice (starting with the lesser amount), garlic, salt, and water (starting with the lesser amount). Blend until creamy and smooth, adding more water 1-2 tablespoons (15-30 ml) at a time as needed to encourage blending.

Step 3

Taste and adjust as needed, adding more salt to taste, lime juice for tanginess, or garlic for zing.

Step 4

Serve on enchiladas, chilaquiles, tamales, tacos, and more!

Step 5

Best when fresh. Leftover sauce will keep in a sealed container in the refrigerator for 1-2 days, but the color will become darker. Not freezer friendly.