Soy Free Dairy Free Guacamole with Cashew Lime Crema
Creamy, bright, and loaded with fresh flavor, this guacamole is the kind of crowd-pleaser that disappears fast at any gathering. The real showstopper is the cashew lime crema — raw cashews soaked and blended with fresh lime juice and a pinch of salt until they transform into a silky, pourable drizzle that takes the whole bowl to another level. Because every ingredient here is whole and straightforward, you never have to squint at a label wondering whether a hidden additive is going to cause a problem. Ripe avocados get mashed with red onion, jalapeño, garlic, cilantro, and Roma tomato for a guacamole that tastes genuinely vibrant and fresh rather than flat. The lime runs through both components, tying everything together with a citrusy punch that keeps each bite lively. Serve it with tortilla chips and extra lime wedges, and it works equally well as a party dip, a taco topping, or an excuse to eat something delicious straight off the spoon.
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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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