Avocado Crema (High Protein)

🥘 Ingredients

• raw cashews ¼ cup
• or ripe avocado 1 piece
• small jalapeño peppers ½
• garlic cloves 2
• medium limes 2
• ground cumin ½ tsp
• cilantro leaves and tender stems ¾ cup
• good-quality creamy vegan yogurt 2 tbsp
• Kosher

1. 1

   Prepare: raw cashews , or ripe avocado , small jalapeño peppers , garlic cloves , medium limes , ground cumin , cilantro leaves and tender stems , good-quality creamy vegan yogurt , Kosher salt and freshly cracked black pepper.
2. 2

   Soak the cashews: Cover the cashews with boiling water and soak for 15 minutes . If you don’t have a high-powered blender, add cashews to a saucepan, cover with water, and boil for 15 minutes. Drain cashews and rinse with fresh water. Meanwhile, in a food processor (or small-capacity blender), add the avocado flesh, jalapeño (if using), garlic, 3 tbsp lime juice, cumin, cilantro, yogurt (if using), 1/2 tsp kosher salt, and several cracks of pepper. (If the cashews aren’t done yet, move on to other meal prep.)
3. 3

   When the cashews are done, drain and rinse them and add to the blender along with 1 tbsp of water.
4. 4

   Blend until smooth and creamy, scraping down the sides as you go. If too thick, add a tablespoon of water at a time and blend again.
5. 5

   Season to taste, adding more lime juice for tang, or salt and pepper as desired.
6. 6

   Transfer crema to an airtight container or jar for which you have a lid. Add an avocado pit on top and seal (this will slow down the browning process and keep the crema fresh longer). Label and refrigerate for 4 to 5 days.