Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways.
This dairy-free Mexican crema is a staple in my family. There are so many different ways to use the crema.
This crema has become a staple in my kitchen. On the weekends, I like to make a batch to use throughout the week.
Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are used to create an ultra creamy, non-dairy crema.
what’s in the cashew crema?
Raw Cashews- To create an ultra smooth crema, raw cashew are soaked for 2 hours before blending. I love using raw cashews to create dairy-free creams and sauces.
Apple cider vinegar and lemon juice– the combination of the apple cider vinegar and lemon juice creates a sour and tangy crema.
Garlic- I like adding a small garlic clove to add some depth of flavor to the crema.
Salt– Using a little bit of salt helps to balance out the flavors in the crema.
Water- To help blend the cashews, a little bit of water is need. If you want to thicker crema, add less water to start. For a thinner crema, add more water. Depending on what I am making, sometimes I prefer a thicker crema.
how long will the crema last?
It should last at least 4 days stored in jar with a tight fitting lid in the fridge.
This Basic Cashew Crema can be used in any recipe that you would traditionally use Mexican crema.
ways to use Mexican crema
My favorite way to use the crema is to drizzle it over tacos like these delicious Spicy Cauliflower and White Bean Tacos.
This dairy-free crema is also great over fajitas. If you love cauliflower, these plant-based fajitas made with cauliflower are so good! A drizzle of the cashew crema is takes the vegan fajitas to the next level!
The crema adds a creamy layer to this Cheesy Vegan Mexican Rice Casserole.
Cashew crema is also great drizzled over these Potato and Roasted Poblano Enchiladas.
If you are looking for a dairy-free alternative to Mexican crema, give this cashew crema a try! If you do, be sure to leave a comment or tag us on Instagram!
- 1 Cup Raw Cashews, soaked for 4-6 hours
- 1 Tsp Apple Cider Vinegar
- 2 Tablespoons Lemon Juice
- ¾ Tsp Sea Salt, or to taste
- ¾ Cup Water
- Soak the cashews in water for 4-6 hours. Drain the cashews and add to a blender along with the apple cider vinegar, lemon juice, salt and water.
- Blend the cashews until completely smooth. This will take a few minutes. If the mixture is still grainy continue blending until the cashews are smooth. Add the additional ¼ cup of water if needed.
- Store in a jar with a tight fitting lid in the fridge to use throughout the week.