Cilantro-Lime Cashew Cream
This Cilantro-Lime Cashew Cream is perfect as a dip for quesadillas, spooned into burritos, or dolloped on top of tacos. You can also drizzle it over fries, roasted potatoes, or bowls of rice.
- Prep time
- 6 min
- Cook time
- 5 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (135g) raw cashews (soaked in cool water overnight (or boil with water in a saucepan for 15 minutes))
- ½ cup (120 mL) water (see the cashew : liquid ratios in the blog post; the cilantro has some water so I use a bit less than normal)
- 2 cloves garlic (roughly chopped)
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 3/4-1 cup (9-12g) cilantro leaves
- 2-3 tablespoons lime juice
- 1-2 jalapeño peppers*, chopped
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Instructions
- 1
Drain the cashews and rinse with fresh water.
- 2
Add the cashews to a high-powered blender or food processor along the remaining ingredients. Start with 1 jalapeño pepper and 2 tablespoons lime juice. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
- 3
Taste and adjust for seasonings, adding more chopped jalapeño for a spicier cashew cream, more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.