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Vegan Spicy Cashew Crema

Rated as 5 out of 5 Stars
267

"This vegan cream sauce has a wonderfully spicy and tangy taste that goes well with any Mexican dish!"
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Ingredients

2 h 5 m servings 200
Original recipe yields 4 servings

Directions

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  1. Place cashews in a bowl and pour enough filtered water on top to cover cashews completely. Soak for 2 hours to overnight.
  2. Drain and rinse cashews and place into the bowl of a food processor. Add 1/2 cup water, lime juice, vinegar, garlic salt, chile pepper, and paprika. Blend for 1 minute. Add 1/4 cup water if necessary, for desired consistency. Blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

Nutrition Facts


Per Serving: 200 calories; 15.9 12 5.3 0 451 Full nutrition

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Reviews

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I made it with the exception of the red pepper flakes; as I'm going to use it for more of an Italian sauce instead of spicy. This makes a great base sauce and highly recommend trying it.