Cilantro-Lime Cashew Cream
User Reviews
5
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Cook Time
5 mins
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Soaking Time
15 mins
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Total Time
20 mins
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Servings
16
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Calories
52 kcal
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Course
Condiments
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Cuisine
Mexican
Cilantro-Lime Cashew Cream
Description
This recipe relies on raw cashews soaked overnight or boiled briefly to soften them before blending. The softened cashews combine with fresh cilantro leaves, lime juice, garlic, sea salt, black pepper, nutritional yeast, smoked paprika, cumin, and chopped jalapeño pepper. Blending results in a thick, creamy texture with fresh herbal brightness and a mild to moderate heat level depending on jalapeño amount.
The lime juice adds acidity that balances the creamy cashew base, while the jalapeño introduces a warm spice that can be adjusted for preference. Nutritional yeast enhances the flavor with a subtle cheesy umami character. This cashew cream serves well as a dairy-free dressing, sauce, or dip for a variety of dishes, lending freshness and creaminess.
Adjust jalapeño quantity or remove membranes for milder heat. This cream stores well and can be customized with seasoning adjustments after blending.
Ingredients
- 1 cup 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 plus more to taste
- black pepper freshly cracked, to taste
- 2 tablespoons nutritional yeast
- 3/4-1 cup (9-12g) cilantro leaves
- 2-3 tablespoons lime juice
- 1-2 jalapeno pepper chopped; * note
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
Instructions
- Drain the cashews and rinse with fresh water.
- 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.
- 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.
Notes
- Increase or decrease jalapeño peppers to control the heat level, removing membranes for less spice.
- Soak cashews overnight or boil them for about 15 minutes to soften before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 75mg | 3% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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