Citric Acid Free Dairy Free Guacamole with Cashew Lime Crema
Creamy, vibrant, and loaded with fresh flavor, this guacamole is the kind of dip that disappears fast at any gathering. The real star is the cashew lime crema — raw cashews soaked in boiling water and blended until silky smooth create a rich, pourable topping that feels indulgent without a drop of dairy. It's a clever workaround for anyone who loves that cool, creamy contrast on their guacamole but needs to skip conventional sour cream or cheese. The acid here comes entirely from fresh-squeezed lime juice rather than any processed citric acid additives, which makes it a genuinely clean option for people managing sensitivities to that ingredient. Ripe avocados, jalapeño, red onion, Roma tomato, and cilantro bring all the classic guacamole character you'd expect — bright, a little spicy, and deeply satisfying. Everything comes together quickly once the cashews have soaked, and the crema can even be made ahead and refrigerated until you're ready to serve. Scoop it up with tortilla chips or use it as a topping for tacos — either way, it's hard to stop at just one bite.
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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.
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