Local legend Pepe shared this recipe for vegan cashew crema…
1 C cashews, soaked, liquid reserved
2T lemon juice
2T water (or reserved soaking liquid)
1T liquid aminos / soy sauce / tamari
1 garlic clove
1/4 sweet red pepper, sliced
1/4 red onion
2T nooch
Cilantro
2T lemon juice
2T water (or reserved soaking liquid)
1T liquid aminos / soy sauce / tamari
1 garlic clove
1/4 sweet red pepper, sliced
1/4 red onion
2T nooch
Cilantro
- Blend everything in a blender or food processor until creamy and smooth.
- Add more reserved soaking liquid to make into a squirtable topping sauce for enchiladas or tacos,
- or spoon into jalapeño halves to make poppers!