Vegan Pumpkin Seed Crema
This Vegan Pumpkin Seed Crema is the perfect topping for fish tacos, fajitas, and well, just about everything!!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: sauce
Cuisine: Mexican
Diet: Vegan
Servings: 6 people
Calories: 177kcal
- 1 cup raw, unsalted cashews soaked overnight, or boiled for 10 minutes
- 1 tablespoon apple cider vinegar
- 2 tablespoon lemon juice
- ½ teaspoon dijon mustard
- ¼ cup water
- ½ cup coconut milk thick part from the can
- 2 tablespoon pumpkin seeds toasted and ground
- ¼ teaspoon salt
- ¼ teaspoon pepper cracked
Soak cashews overnight in cold water or boil them for 10 minutes. Drain.
In a saucepan, over medium heat, toast pepita seeds and whole black peppercorns for 2 minutes. Set aside and cool for 10 minutes.
Place pepita seeds and black pepper in a coffee grinder and pulse until it looks like flour.
Place cashews, coconut milk, lemon juice, apple cider vinegar, and Dijon mustard into the blender. Blend on high speed for 1 minute or until smooth.
Stir in the ground pepita and black pepper mixture into the crema. Enjoy!
- Soak cashews in cold water overnight for a smooth consistency.
- Let the pumpkin seeds cool completely before grinding to prevent the coffee grinder from gumming up.
- Use a high-speed blender like a Vitamix for the creamy smooth and creamy sauce.
- Vegan crema will thicken in the refrigerator, so add a couple of drops of water and mix before serving.
- The texture of crema changes in the freezer, so re-blend after thawing.
Calories: 177kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 107mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 2mg