Pescatarian Dairy Free Guacamole with Cashew Lime Crema
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of crowd-pleaser that disappears before you can set down the chip bowl. What makes it truly special is the cashew lime crema — raw cashews soaked and blended with fresh lime juice until silky smooth, creating a rich, tangy drizzle that takes the whole thing to another level. It's completely plant-based and free of any dairy, so anyone at the table can dig in without hesitation. The guacamole itself is built the right way: ripe avocados mashed to your preferred texture, then folded with red onion, jalapeño, cilantro, Roma tomato, and garlic for that perfect balance of heat, brightness, and depth. A generous squeeze of fresh lime juice ties everything together and keeps the flavors punchy. Whether you drizzle the crema right over the top or serve it on the side for dipping, the combination is genuinely impressive — and nobody will guess how simple it was to pull off.
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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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