This crema is so delicious, so easy to make, and it’s vegan, gluten-free, dairy-free, Whole30, Paleo, and grain-free!
1 cup raw cashews
¾ cup water
¼ – ½ tsp sea salt
Put the cashews in a medium bowl and pour over enough water to cover the cashews by 1 inch. Soak for at least 2 hours or as long as overnight. Drain and rinse well.
In a food processor, combine the cashews, ¼ teaspoon of the salt, and ¼ cup cold water and process until smooth, about 2 minutes. Using a rubber spatula, scrape down the sides. Add another ¼ cup water and process until creamy and smooth, 3 to 4 minutes more. If you prefer a thinner consistency, adjust the water accordingly. Taste and add the remaining salt as needed.
Use immediately or store in an airtight container in the refrigerator for up to 4 days.
Keywords: vegan dips, cashew dips, whole30 homemade sauce