+SF
This cashew crema takes a little bit of time to prepare, but the hands-on work is pretty minimal. Lusciously velvety, rich and creamy, it’s a must on tacos, chili or anywhere regular crema is usually called for. Although crema is supposed to be a bit thinner than sour cream, this one is a bit thick upon coming out of the refrigerator and will thin out after a little time at room temperature. Feel free to serve it whichever way you prefer, thick or thin. —CS
MAKES 2 CUPS (480 G)
1 cup (120 g) raw cashew pieces, soaked in water overnight in the refrigerator
1 cup (235 ml) canned full-fat coconut milk
4 tsp (20 ml) distilled vinegar, divided
2 tsp (10 ml) lime juice
¾ tsp coarse kosher salt, plus extra to taste
¼ cup (60 ml) unsweetened plain cashew milk
Drain and briefly rinse the soaked cashews. Place the cashews, coconut milk, 2 teaspoons (10 ml) of the vinegar, lime juice and salt in a blender. Blend until thoroughly smooth, stopping the blender to scrape the sides as needed. Cover and store in the refrigerator for 24 hours.
In a small bowl, combine the cashew milk with the remaining 2 teaspoons (10 ml) vinegar, and let it stand for 2 minutes to curdle and create buttermilk. Add an extra pinch of salt to the refrigerated mixture, and whisk the “buttermilk” into it until thoroughly smooth. Let it stand at room temperature for 2 hours. Whisk and store in the refrigerator for another 12 hours. This will help further develop the flavors.
Store leftovers in an airtight container in the refrigerator for up to 3 days.