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.
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