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Sauces and Condiments

Vegan Chipotle Crema

Vegan Chipotle Crema
Ren Fuller / For The Times

Creamy and complex, this crema gets its richness from pureed cashews and is elevated by the addition of a chipotle in adobo. Spoon it all over vegan chilaquiles or any other dish. For the smoothest crema, soak the cashews overnight. Read more

Total time: 10 minutes plus soaking | Makes about 1 ¼ cups
  • 1 cup raw cashews
  • 1 chipotle chile in adobo sauce
  • ¼ cup fresh lemon juice
  • Kosher salt

Step 1Put the cashews in a medium bowl and add enough cold water to cover by 1 inch. Soak until the cashews are softened, at least 1 hour and up to 12 hours. When you squeeze a nut between your fingers, it should break apart easily. If soaking for longer than 1 hour, cover and refrigerate.

Step 2Drain the cashews and rinse well. Transfer to a blender, along with the chipotle, lemon juice, ½ cup fresh water, and 1 teaspoon salt. Puree until very smooth, scraping down the blender occasionally. If needed, add another ¼ to ½ cup fresh water to get the mixture to an extremely smooth crema consistency. Taste and add more salt if needed.

Note: Make ahead: The crema can be refrigerated in an airtight container for up to 1 week.

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