The cream that ties the dish together, this lime version works fabulously with any Mexican dish. The first dairy-free crema we've created that had my son finally smiling.
1/2 raw cashews
1/2 cup light coconut milk
pinch sea salt
juice of 1 to 2 limes
lime zest if desired
Place cashews, coconut milk and salt into a blender. Process on high until thick and creamy. Add the lime juice and pulse to combine. Taste, and add more lime if desired. Add lime zest and pulse once or twice to combine.
Thin crema with a tablespoon or two of water if consistency is too thick.
Store in the fridge for a couple of days, use on everything! Note, when chilled the crema will thicken, thin with additional lime juice or water to desired consistency.
Liv Life Note: We use a high powered blender for very creamy results. If you are not using a regular blender soak your cashews for about 4 hours in water, drain and then blend. Results may not be as creamy in a regular blender as they are in a high powered blender, but still wonderful!
