Cashew Creme Topper & Dip

This vegan cashew creme topper is a tasty fresh topping for all of your Mexican dishes! Served with spicy foods, it adds a smooth texture and creamy flavor. Use it as a topping for enchiladas, tacos, burritos, and it’s even delicious with baked potatoes. At my house, we like it as a chip and veggie dip, too.

The flavor is creamy, slightly tangy, a little sweet, and mildly spicy (depending on the heat of the serrano pepper you get). The serrano pepper is optional, but I always use one in my cashew creme.

Roasting the pepper doesn’t take much time at all: to roast the serrano pepper, first halve the pepper, then remove the seeds. Carefully flatten the pepper halves with the side of a large knife. Drizzle a little oil on the pepper halves and rub the oil in. Using a cast iron skillet, set the heat to medium high and cook the peppers, turning them as they brown and blister, for about 10 to 15 minutes.

The cashews must be soaked before using them in this recipe, if you don’t have a high speed blender. The soaking works great, though! Just put the cashews into a small bowl and cover with water. Let soak for 4 hours or more (soak them in the afternoon to use for dinner, or even overnight to use for lunch the next day). Drain the cashews before using them in the recipe. 

In addition to being delicious with Mexican cuisine, this sauce will work with some Asian dishes. It makes a great dip for these scallion pancakes. 

This recipe is from My Darling Vegan. It is a companion recipe for Enchiladas Verde (so delicious), but I like to break out sauces and dressings, so I can easily find them later, without remembering the recipe to which they are attached.

You might also enjoy these recipes:

Chipotle Corn Chowder

Avocado Lime Rice

My Favorite Guacamole

Print Recipe

Cashew Creme Topper & Dip

A delicious topper for Mexican cuisine and with some Asian dishes. Also good as a dip for veggies and chips.

Course

Appetizer, Side Dish, Snack

Cuisine

Mexican

Keyword

agave, agave nectar, agave syrup, apple cider vinegar, cashews, lemon, maple syrup, serrano pepper

Prep Time

20 minutes

Servings

small bowl

Ingredients

• 1/2 cup water
• 1 cup cashews soaked in water for 4 hours if not using a high speed blender, then drained
• 1 serrano pepper halved, seeded, and roasted
• 2 teaspoons apple cider vinegar
• 1 juice of lemon
• 1 teaspoon agave or maple syrup
• salt to taste

Course Appetizer, Side Dish, Snack Cuisine Mexican Keyword agave, agave nectar, agave syrup, apple cider vinegar, cashews, lemon, maple syrup, serrano pepper Prep Time 20 minutes Servings small bowl Ingredients 1/2 cup water 1 cup cashews soaked in water for 4 hours if not using a high speed blender, then drained 1 serrano pepper halved, seeded, and roasted 2 teaspoons apple cider vinegar 1 juice of lemon 1 teaspoon agave or maple syrup salt to taste

Instructions

1. If not using a high speed blender, be sure to soak the cashews at least 4 hours in water, then drain.
2. Slice the serrano pepper in half lengthwise and scrape out any seeds from inside the pepper. Rub with olive oil and roast in a cast iron skillet on medium high heat for 10 to 15 minutes, turning every few minutes. Remove when the skin begins to blister and blacken in spots.

   
3. Let the peppers cool to the touch, then cut into smaller pieces.

   
4. Place all ingredients (including the cashews and the roasted serrano pepper) into a high speed blender and blend until smooth.
5. Refrigerate until ready to use. Stir before serving.

   

Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.