Mushroom Free Dairy Free Guacamole with Cashew Lime Crema
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of dip that disappears before you even sit down. Ripe avocados get mashed with lime juice, jalapeño, red onion, garlic, cilantro, and tomato for a bold, chunky base that hits every note you want from a great guac. The real showstopper is the cashew lime crema — raw cashews soaked and blended with fresh lime juice until silky smooth — which adds a rich, tangy drizzle without a drop of dairy. It's a clever technique that proves you don't need sour cream to get that cool, creamy contrast on top. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. Serve it immediately with tortilla chips and extra lime wedges, and don't be surprised when people ask for the recipe before they've even finished their first scoop.
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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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