Ripe avocados get mashed with plenty of fresh lime juice, then folded together with diced red onion, minced jalapeño, chopped cilantro, and a touch of garlic for a bright, chunky guacamole that never feels one-note. The real showstopper is the cashew lime crema — soaked raw cashews blended until silky smooth with more lime juice, drizzled right over the top for a tangy, creamy contrast that plays beautifully against the richness of the avocado. Fresh tomato adds little pops of juiciness throughout, and every component here is made from scratch, so you know exactly what's going into the bowl. It's the kind of dip that disappears fast at any gathering, scooped up with tortilla chips or piled onto tacos. Since nothing here relies on packaged seasoning blends or processed shortcuts, it's an easy one to feel good about serving on an added salt–conscious table. Squeeze on extra lime wedges at the table and let everyone customize their own bite.
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Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
Transfer the drained cashews to a blender or food processor. Add the 3 tbsp lime juice, 3 tbsp water, and 1/4 tsp salt. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The crema should be pourable but thick enough to coat a spoon. Add water 1 tsp at a time if needed to reach that consistency. Set aside.
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