Serve your cashew crema over sopes, tacos, spaghetti, soup, rice dishes, etc. Step 3: if the crema is a bit thick for your liking, add in more water a tablespoon at a time until you achieve your preferred consistency. Make sure you stop and scrape down the sides a few times to catch all the little cashews bits. Be patient! This process can take anywhere from 3-10 minutes depending on your blender. Step 2: blend your sauce on high until the cashews are smooth. Once your cashews are nice and soft, drain them and add everything to your blender. You’ll know they’re ready when you can easily split them in half ( like butter). Step 1: it’s very important to soak your cashews overnight, especially if you don’t own a high-speed blender. If you have questions about this vegan Mexican crema recipe, don’t forget to check out our FAQ section at the bottom of this post. The Dietary Guidelines for Americans recommend limiting salt to 2300mg per day. Some people aren’t affected by sodium, while others may develop high blood pressure and bloating. Health: did you know salt is essential for our bodies to function? It helps our nerves work properly and allows our muscles to contract ( sounds pretty important). In any case, it’s used in cooking to enhance taste and bring out natural flavors. It would be hard to describe salt any other way than “salty”. Taste: one of the five universally accepted flavor profiles. The secret weapon to a deliciously creamy vegan sauce Salt Squeeze lime into or on anything to enjoy a blast of vitamins and minerals.
#Vegan cashew crema for tacos full
Health: in such a small package, limes are full of vitamin C, antioxidants, and many other nutrients. Yup, that’s lime juice! We wanted to keep this Mexican crema recipe as close to the original version as possible, which is achieved with lime ( obviously).
Taste: acidic, tangy, and slightly sweet. They also contain heart-healthy fats that have shown to decrease LDL cholesterol ( the bad kind). Health: cashews help your brain, bones, and energy production centers thanks to their copper, magnesium, and manganese content. When blended, they transform into the creeeeamiest texture, which is perfect to replace dairy. Taste: cashews have a rich, nutty flavor. Whatever way you choose to use Mexican crema, we know it’s going to become a staple in your home! Don’t you wish every recipe could be this easy? 🍲 Key ingredientsįor a complete ingredient list and step-by-step guide, scroll down to our recipe card. With a small tweak, it’s perfect for sweet recipes like fresas con crema.Ī spoonful or two of Mexican crema is delicious when making guacamole to add a little extra flavor and richness ( you’ll thank us later). You can also use it to top off meals like sopa de frijol, or sopa de lentejas. Mexican crema is widely used to tame the spicy flavors of chile peppers, and it’s especially delicious on crispy antojitos like gorditas, sopes, enchiladas, and corundas. It may disappear quicker than anticipated. It’s perfect for all occasions, but it does come with a warning… This Mexican crema recipe is vegan, gluten-free, and oil-free. It’s not only easier to make, but it also requires zero dairy products ( saving most of us from bloating and stomach issues). This one is made of cashews, which provide an ultra-creamy and pleasantly rich taste.Ĭurious why the vegan Mexican crema version is better than the original? Is it vegan?Īs you can tell, Mexican crema is not very vegan-friendly.īut since moving to Mexico, we’ve made it our goal to re-create Mexican staples into dairy and meat-free versions.
It usually contains four common ingredients: heavy cream, buttermilk, lime, and salt. Mexican crema has a consistency slightly thinner than sour cream with the tartness of crème fraîche. It’s perfect to top all your favorite Mexican antojitos with to tame down the spicy flavors. Once you try a taste of Mexican crema ( vegan-style), you’re going to be guzzling it by the spoonful!
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