Vegan Chipotle Crema : sweet and spicy
This vegan chipotle crema starts with an easy to make, creamy base made with cashews, tofu, citrus, and a clever blend of spices. But the explosion of flavor happens with you add chipotle peppers, brown sugar, and vinegar to the blend!
Equipment
- high speed blender
Ingredients
- 1/2 cup raw cashews, soaked in water
- 8 oz silken tofu
- 1/4 cup water
- 1/2 chipotle pepper in adobo sauce or 2 tsp of chipotle pepper adobo sauce start with half of a pepper or 2 tsp of chipotle adobo sauce and add more if desired
- 1 tbsp brown sugar can substitute white sugar or other sweetener
- 1/2 tbsp apple cider vinegar can substitute other vinegar
- 1 lemon, juiced
- 1 lime, juiced
- 1 clove of garlic
- 1/2 tsp salt
- 1/8 tsp onion powder
- 1/2 tsp cumin powder
- 1/2 tbsp nutritional yeast
Instructions
Prepare your cashews
- Start by soaking your cashews in hot water. Soak cashews for at least 15 minutes, but the longer the better. The softer they are the easier they will blend.
Blend ingredients
- Once you have soaked your cashews for at least 15 minutes, drain the water.
- Place cashews and all of the ingredients into a high speed blender. Blend on high until smooth
- **you may need to stop the blender and push the ingredients down with a spatula several times to properly blend. Add a touch of extra water if necessary to blend ingredients into a smooth consistency
- Once your crema is smooth and creamy, serve and enjoy!
- Serve with chips or on top of tacos, enchilada, or burritos
