Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are used to create an ultra creamy, non-dairy crema. The combination of apple cider vinegar and lemon juice creates a tangier and sour crema. This tastes really good with pita bread also.

INGREDIENTS

• 1 Cup Raw Cashews, soaked for 4-6 hours

• 1 Tsp Apple Cider Vinegar

• 2 Tablespoons Lemon Juice

• ¾ Tsp Sea Salt, or to taste

• ¾ Cup Water

INSTRUCTIONS

1. Soak the cashews in water for 4-6 hours. Drain the cashews and add to a blender along with the apple cider vinegar, lemon juice, salt and water.

2. Blend the cashews until completely smooth. This will take a few minutes. If the mixture is still grainy continue blending until the cashews are smooth. Add the additional ¼ cup of water if needed.

3. Store in a jar with a tight fitting lid in the fridge to use throughout the week.