Vegan Chipotle Crema

Time 10 minutes
Yields Makes about 1 ¼ cups
Vegan Chipotle Crema
(Ren Fuller / For The Times)

Put 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.


Drain 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.

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

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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