I absolutely love Mexican food. You’ll pick up on this if you start following my blog. I make Mexican/Latin food at least 2-3 times a week it seems, sometimes more. Some weeks I will only eat tacos since they are so easy and cheap to make and also flavorful and healthy!
This week I wanted to make a spicy avocado crema sauce that can be added to basically everything Mexican. You can use this crema on your tacos, enchiladas, even on your salads as a dressing. It’s so flavorful and full of nutrients and healthy fats.
Vegan Avocado Cashew Crema
1/2 cup cashews or slivered almonds, soaked in boiling water for 30 minutes
Juice from 2 limes
3 gloves garlic, roasted
1 jalapeño, roasted & seeds removed
1 cup cilantro
1 tsp salt
1 tsp miso
1/2 cup water
- Add your cashews to a sauce pan and cover with water. Bring to a boil and then remove from heat. Cover and let sit for 30 minutes.
- Heat up a skillet and add your garlic cloves and jalapeño to the skillet. Roast the garlic and jalapeño in the skillet until they are totally charred and soft. Rotate frequently to evenly cook. The jalapeño will need more time than the garlic.
- Drain your cashews and add all of the ingredients to a blender. Blend until totally smooth. Add a bit more water if needed. Taste and add salt as needed.