Salsa Crema is the best of ALL worlds, tangy sour cream, your favorite salsa *AND* it’s dairy free! Soaked cashews, tangy lemon for that twang and a bit o salsa.
This quick Salsa Crema is;
- Less than 30 minutes to make
- Less than 5 ingredients
- Freezer Friendly
PREP
Get a kettle going and boil at least 2 cups water, fill a liquid glass measuring cup with 1 cup of RAW cashews. Do a quick soak for at least 10 minutes. This helps get a smooth texture from the cashews blended, it also helps reduce phytic acid from the nuts. Drain the first round of water then refill to the 1 cup line with water again.
BLEND
Now drop the cashews with water, lemon juice, salt and salsa all together in a high powered blender and let it do it’s work! The creamy smooth texture will vary with each blender. Start slow, get the vortex going and if needed add a touch more water. Blend on medium to high speed for 1 -2 minutes. I’m a huge Vitamix fan, I stepped up and bought myself a Christmas gift last year…..a great kitchen investment!
You can use the Salsa Crema on eggs, tacos, Latin inspired bowls, I’ve used it to make enchiladas with before too! Add some smokey paprika, cayenne or chili powder to mix it up! This is a mash up of some leftover Southwest Joe Mix with arugula, cilantro, more salsa and eggs for breakfast, a sprinkle of pepitas for some crunch.
Digging this recipe? Here’s a couple more to crush on;
Arugula and Egg Salad (Whole30/Paleo)
Whole30 EASY Italian Kale Sauté
Salsa Crema
Salsa Crema is the best of ALL worlds, tangy sour cream, your favorite salsa *AND* it's dairy free! Soaked cashews, tangy lemon for that twang and a bit o salsa.
Ingredients
- 2 C Water
- 1 C Raw Cashews
- 1/2 C Salsa
- 1/2 Lemon ( 1 Tbsp)
- 1/2 tsp Redmond Real Salt
Instructions
-
Get a kettle going and boil water, when ready fill a liquid glass measuring cup with 1 cup of RAW cashews. Add water to cover nuts, do a quick soak for at least 10 minutes. Drain the first round of water then refill to the 1 cup line with remaining water again with the nuts.
-
In a blender pour the cashews, water and all other ingredients together. Cover and start slow, get the vortex going and if needed add a touch more water. Blend on medium to high speed for 1 -2 minutes. If needed blend another 30 seconds for smoother texture - ENJOY!
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