CASHEW CREMAS
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
Cashew crema is a versatile dairy-free alternative to Mexican crema or sour cream. This recipe includes variations for charred green onion and avocado-scotch bonnet cremas, plus a dragon fruit preserve.
Ingredients
- 237 ml raw cashews
- 118 ml filtered water
- 118 ml prepared Cashew Crema
- 4 green onions trimmed
- Juice and zest of 1 lime
- Pink Himalayan salt
- 1 ripe avocado halved, and pitted
- 0.5 scotch bonnet pepper stemmed and seeded
- 237 ml prepared Cashew Crema
- 29.6 ml avocado oil
- 4.93 ml honey
- 4.93 ml Sea Salt
- 2 medium dragon fruits (pink)
- Juice and zest of 1 lemon
- 2 large organic egg yolks
- 29.6 ml coconut shortening or dairy grass-fed butter
- 59.1 ml coconut sugar
Nutrition (per serving, estimated)
Estimated based off 9 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 494 mg
- Iron: 20 mg
- Magnesium: 583 mg
- Phosphorus: 1337 mg
- Potassium: 3298 mg
- Zinc: 12.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml raw cashews
- 118 ml filtered water
- 118 ml prepared Cashew Crema
- Juice and zest of 1 lime
- Pink Himalayan salt
- 237 ml prepared Cashew Crema
- 29.6 ml avocado oil
- 4.93 ml honey
- 4.93 ml Sea Salt
- 2 medium dragon fruits (pink)
- Juice and zest of 1 lemon
- 2 large organic egg yolks
- 29.6 ml coconut shortening or dairy grass-fed butter
- 59.1 ml coconut sugar
Prepare
- Trim 4 green onions
- 1 ripe avocado, halved, and pitted
- 0.5 scotch bonnet pepper, stemmed and seeded
Let's Cook
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Step 1.
Place 1 cup raw cashews and ½ cup filtered water in a high-powered blender. Blend on high until completely smooth, about 1–2 minutes, scraping down sides as needed. Set aside plain cashew crema.
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Step 2.
To make Charred Green Onion Cashew Crema: Char 4 trimmed green onions whole over an open flame (gas burner or grill) for 3–4 minutes, turning frequently until lightly blackened. Let cool slightly, then chop finely into a pulp.
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Step 3.
Fold the charred green onion pulp, juice and zest of 1 lime, and pink salt to taste into ½ cup prepared plain cashew crema. Adjust seasoning and refrigerate until ready to use.
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Step 4.
To make Avocado and Scotch Bonnet Cashew Crema: Combine 1 ripe avocado (halved and pitted), ½ scotch bonnet pepper (stemmed and seeded), 1 cup prepared plain cashew crema, 2 tablespoons avocado oil, 1 teaspoon honey, and 1 teaspoon sea salt in a blender. Blend on high for 20 seconds, then scrape down sides. Repeat blending and scraping until smooth and uniform. Season to taste and refrigerate.
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Step 5.
For Dragon Fruit Preserves: Cut 2 medium pink dragon fruits lengthwise and scoop out the pulp. Place pulp in a medium heatproof glass or stainless steel mixing bowl. Add juice and zest of 1 lemon (about ½ cup juice), 2 large organic egg yolks, 2 tablespoons coconut shortening or grass-fed butter, and ¼ cup coconut sugar. Whisk to combine.
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Step 6.
Set up a double boiler: Fill a pot with a few inches of water and bring to a boil over medium-high heat. Place the bowl with the fruit mixture over the pot, ensuring the bowl does not touch the water and the flames do not extend past the pot's bottom. Cook, whisking constantly with a wire whip, until the mixture thickens and turns pale bright purple, about 20–25 minutes.
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Step 7.
Remove the bowl from the pot and place it into a larger bowl filled halfway with ice water. Whisk the jam for about 5 minutes until it reaches room temperature.
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Step 8.
Press a piece of plastic wrap directly onto the surface of the jam to prevent a skin from forming. Refrigerate for at least 2 hours to finish cooling and setting. Transfer to an airtight container or sterilized jar. The jam will keep up to 1 week in the refrigerator.