Avocado Cashew Cream

If you have been following us on Facebook you may know that I have made the commitment to follow a 100% plant based diet.

Now many of you might associate a plant based diet with complete derivation, but I am here to tell you that it doesn’t have to be. This Avocado Cashew Cream proves that going Vegan doesn’t mean you have to give up rich and tasty dishes!

I loved this on this quinoa tostada recipe, but it has so many uses! It works great on quinoa salad (like this quinoa taco salad or this Mexican Quinoa) and is also a great dip!

I used cashew cream from the amazing cookbook, The Conscious Cook but sour cream would work well here too! And, if you are an inspiring Vegan who is short on time you will be happy to know that yes, you can buy Vegan sour cream. (Although the cashew cream is more nutritious!)

1/2 cup basic cashew cream (sour cream would work here too)
1/2 cup cilantro, chopped
2 tablespoons lime juice
4 cloves garlic, minced
1 avocado, peeled, pitted and diced
1/2 teaspoon salt
1/8 – 1/4 teaspoon ground chipotle chili pepper

Combine all ingredients in a high speed blender or food processor and process until smooth.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegan

Diet tags: Gluten free, Raw

Number of servings (yield): 8

Calories: 78

Fat: 6.4 grams

Protein: 1.75 grams

Carbohydrates: 4.9

Fiber:1.75

5 : ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.

Avocado Cashew Cream