Garlic Crema

This garlic crema pairs perfectly atop our burger recipe, but also stands out alone. Perfectly tangy, garlicky, and savory, this crema will upgrade any sandwich, is a great dip for a charcuterie board or an oven roasted potato, and pairs well with avocado on toast. Consider using this as a base for a caesar salad dressing, just add more lemon juice, a healthy dash of nutritional yeast, black paper and 1tsp of miso and blend. Alternatively, add fresh dill and some diced cucumber for a plant based raita salad. Made with ingredients you probably already have on hand and taking only a few minutes to come together in your blender, the question is not why, but why not? 

INGREDIENTS//

  • 2 Cups Cashews (soaked overnight)
  • 2 c Water
  • ¼ Cup Lemon Juice
  • ¼ Cup Cider Vinegar
  • ¼ Cup Chocho
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Salt
  • 2 teaspoons of Pepper

 Drain soaked cashews and rinse them. In your high speed blender, pour in cashews, water, lemon juice, vinegar, chocho, garlic powder, onion powder, salt, and pepper. Blend until smooth. We recommend starting at a low speed and slowly increasing the speed to avoid air bubbles forming in the crema and to speed up the blending process. Add more liquid as needed and blend on high until smooth. 

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