Recipe by Katie Mae
Makes 1 cup | Ready in 5 minutes (not including fermenting time) | Stores 10 days in fridge
- ½ cup cashews
- ¾ cup water
- 2 tablespoons lime juice
- ½ teaspoon white or yellow miso
- Add all of the ingredients to a high-powered blender. Blend until creamy and smooth.
- Transfer to a glass container. Cover and let it sit on the counter at room temperature for up to 36 hours. The crema can be used right after blending, but it will have more flavor if it has time to ferment. As it cultures, it will develop a tangy flavor similar to sour cream.
- For a thinner consistency, add a little water and whisk until smooth.
- If there’s time, chill the crema for an hour in the fridge before serving.
If you thought the rich, tangy, and cooling flavor of sour cream was out of the question for a plant-based diet, well you’re in luck!
A lot of my recipes are inspired by Mexican and Latin American cuisines, and they’re often pleasantly packed with spice!
American culture uses sour cream to cool down these heated dishes, but the more authentic option would be a Mexican Crema.
Mexican Crema is basically a thinned out sour cream that can be drizzled over dishes for a cooling effect to compliment the spiciness. Of course, dairy’s a no-go here at Plantz St. so I made a plant-based Mexican Cashew Crema with just four whole food ingredients. Yum!
If you’re looking for a thicker dairy-free topping, try out my Cashew Cream Cheese recipe: https://plantzst.com/basic-cashew-cream-cheese/.
So next time you’re making Mexican, or any spicy dish, try topping it with this refreshing and delicious Mexican Cashew Crema! If you like this recipe, please share it with others and help spread the joy of being dairy-free!