Nuts are our ingredient of the season. We’ve been using them for sweets, drinks, snack bars and savory condiments!
Monday errrrr Wednesday! We’re not the type to make excuses, but we’ve been busy! This past week I spent my days in Boulder with Katie, Calder and their two boys. It was such a blast! I can’t even think about all the fun I had or I might cry. I’m not sure when my tears started flowing so freely, but I cry A LOT these days. Usually it’s about happy moments or cute videos, but sometimes I tear up when people win on Wheel of Fortune. Yeah, what the hell is happening to me?! Anyway, when I think about how much fun I had this past week and how cute the kiddos are and how far away we live from each other I want to cry, but I won’t because I’m in control, right? Right.
If you want to feel in control like me, you’ll totally make this lime crema because it’s the easiest and tastiest dipping sauce on BOTH sides of the Mississippi and as you’re shoveling spoonfuls into your mouth you’ll think “Holy cow that was easy. I rock. I’m a cuisine queen. I’m in control of my supper and my life.” At least that’s how my thoughts played out as I was dipping my sweet potato fries. Oh and lime crema is adaptable too! It’s basically an equation: cashews, liquid, salt and seasoning. That liquid could be any type of milk, vegan or not, or you could use water; I promise it will taste just as creamy with water. It’s amazing. Don’t ask questions.
Lime crema is one of those foods that will totally impress your guests and they’ll think you’re some kind of culinary genius – especially if you’re feeding a vegan crowd because ya know, they need creamy sauces too! I love lime crema on sweet potato fries, tacos, on fish, on burgers, really on anything that needs a light and refreshing condiment.
- 2 large sweet potatoes
- 1/2 cup raw cashews soaked overnight
- 1/4-1/2 cup milk, almond milk or water
- 2 limes
- 1/2 teaspoon of salt
- shake of cayenne pepper
- Put the cashews in a bowl, cover with water, put a plate or lid on top and let them soak at least six hours. It’s best if you let the cashews soak overnight. The longer they soak, the creamier the dipping sauce. (You can tell I only let my cashews soak for five hours - do as I say not as I do 😉 )
- Preheat the oven to 400.
- Put a pot of salted water on the stove to boil. Peel and cut the sweet potatoes into thick fries. Once the water is boiling, add the sweet potatoes and time them for five minutes.
- Drain the sweet potatoes, spread them out on a baking sheet with a light sprinkling of salt and bake for twenty minutes. If you like your fries a little darker, flip after twenty minutes and time them for another ten minutes.
- While the sweet potatoes are boiling and baking, drain the cashews and put them in a blender along with 1/4 cup of milk (or almond milk or water or whatever liquid you have on hand) and a 1/2 teaspoon of salt and the juice of 2 limes. Blend for a couple minutes until the dipping sauce becomes smooth. Add more liquid if you want a thinner consistency. I used about 1/3 cup of milk.
- Put the lime crema into little dip vessels or drizzle it right onto the sweet potato fries and enjoy!
The lime crema keeps in the fridge for five days and tastes delicious on almost everything! Sometimes I eat it by the spoonful. I’m not sure why I’m admitting this to you guys though 😉