Cilantro Jalapeño Crema
Serves: about 1½ cups
  • 1 cup untoasted cashews - soaked in water for at least 15 minutes
  • ½ cup purified water
  • juice from 1 lime
  • ¼ - ½ of a jalapeño
  • handful of cilantro (tender stems included)
  • sea salt
  1. Drain and rinse the cashews. Place them in an upright blender, along with the purified water, lime juice, jalapeño, cilantro, and sea salt to taste. Blend on high until smooth, adding small splashes of water if the sauce seems too thick. Taste for salt and adjust if needed. Keep refrigerated in an airtight container.
Recipe by Golubka Kitchen at