Celery Free Dairy Free Guacamole with Cashew Lime Crema
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of dip that disappears fast at any gathering. Ripe avocados get mashed with lime juice, red onion, jalapeño, garlic, cilantro, and tomato for a bold, chunky result that tastes like it came straight from a great taqueria. The real showstopper is the cashew lime crema — raw cashews soaked and blended with fresh lime juice and salt until silky smooth — which gets drizzled over the top for a rich, tangy finish that replaces any dairy-based sour cream without missing a beat. Every single ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden seasonings sneaking in. The cashew crema comes together in a blender and can be made slightly thicker or thinner depending on your preference, giving you full control over the final presentation. Serve it straight away with tortilla chips and extra lime wedges, and don't be surprised when people ask for the recipe before the bowl is even empty.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cashew lime crema
- 1 cup raw cashews
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp water
- ¼ tsp salt
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp salt, plus more to taste
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- 2 tbsp fresh cilantro, finely chopped
- 1 small roma tomato, seeded and finely diced
- 1 clove garlic, minced
For serving
- tortilla chips, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!