One of the main reasons to LOVE Mexican food is definitely the guacamole. Can you ever have enough guac? I’m not sure. But sometimes your avocados just aren’t playing ball, or maybe you’re just looking for a different texture. Something wet enough to help the tacos go down 🙂
Step up crema, which I think traditionally is a Mexican sour cream. Sharp and tangy enough to pep up any taco, crema definitely adds to most veggie Mexican feasts, but my dislike of white/dairy based/creamy foods has prevented me enjoying it until now.
This nut based version has all of the flavour with none of the dairy. It’s vegan and completely delicious. The base is soaked cashews but this could also be made with tofu if you are nut free.
It’s flavoured with creamy avocado, spicy jalapenos and tangy lime. Spring onion, garlic and coriander give it all the best flavours of your best guacamole.
To make simply blitz all the ingredients in a powerful blender and loosen with water until it comes to the right consistency. You’ll need quite a bit – start with half a cup and go from there.
If you have leftovers this would also make an interesting Mexican pasta or noodle sauce as well as going on ANY taco, tostada, or fajita, not to mention being the perfect dipping sauce for these broad bean quesadillas. Or, why not add it to your next veggie burger creation?!
Or, for another vegan dip recipe try this Vegan Black Garlic Aioli.
If you give this a try let me know! #preggieveggie
- Half avocado
- Half cup soaked cashews (approx. 75 g / 2.6 oz)
- 6 jalapeño slices (jarred)
- Tsp of the jalapeno liquid
- 1 spring onion, roughly chopped
- 1 clove garlic, crushed
- Water - add gradually - approx. ½ cup to start and more if needed
- 1 bunch coriander (approx. 30g)
- Half lime (juice)
- Salt and pepper
- Put all of the ingredients into a high powered blender and blitz into smooth
- The water will need to be adjusted until you achieve a creamy texture
- Taste and season adjusting flavours as needed
* If you are sensitive to spice you might want to add less jalapenos
* The texture is creamier when you use cashews that have been soaked in cold water for at least an hour or boiling water for at least 10 minutes. You could try it without soaking them and just add more water though.