This cashew cream is a great sauce that can be used to replace dairy. I like to use it to replace sour cream when I make Mexican food to top tacos and taco salad. It is also a great cream replacement in soups. I like to add a swirl to the top of my bowl, not only does the sauce make it creamy it looks pretty swirled on top. It is even perfect in smoothies, I like to make a smoothie to clean out my blender after making this sauce. No need to waste a delicious creamy cashew base. This is also the lime cream that I use for my black bean chipotle dip. If you are looking for a perfect Cinco De Mayo appetizer you have found it!
Lime Cashew Cream
Yield approximately 1 1/3 cups
1 Cup Cashews, soaked 4 hours and drained
1/2 Cup Water
2 teaspoons Fresh Lime Juice
1/2 teaspoon Sea Salt
Zest of 1 Lime
1. Add the cashews, water, lime juice and salt to a blender or food processor. Blend until completely smooth and creamy. Stir in the lime zest. Store in the refrigerator.
Adapted from Yum Universe
Disclaimer: This post contains amazon affiliate links.