There’s nothing like a creamy sauce to add a little extra something to any weeknight dinner. Kate’s Lime Cashew Cream is quick and easy to make — we’re talking 5 minutes or less! Perfect for a lazy taco Tuesday kinda night.
Just gather up four simple ingredients — cashews, limes, water and salt — toss them in the blender and that’s it! Your lime cashew crema is ready to be served.
Pair with your favorite taco, enchilada, or burrito. Also works well as a simple dip for veggies or a dollop on top of your favorite chili. Here are a few recipes that work well with the Lime Cashew Crema:
This lime cashew crema is easy to whip up in just a few minutes and pairs perfectly with our Spicy Tempeh Tacos.
Ingredients
Units
1cup raw cashews
¼cup filtered water, plus more to thin
Juice of 2 limes and the zest from 1 lime
Salt, to taste
Instructions
To make the lime cashew crema, combine all of the ingredients in a high speed blender and blend for 1 to 2 minutes, until extremely smooth. Add a touch more water to thin as necessary and adjust the lime juice and salt to taste.
A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)
This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!
There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.
The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.
It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.
Why You’ll Love this Summer Spinach Salad
incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
easy to make in about 30 minutes
packed with veggies and protein
naturally gluten-free, soy-free, and nut-free
More Dinner Salads
Harissa Tofu Salad Bowls
Grilled veggie Summer pasta Salad
Mango, Chickpea, Zucchini Koshimbir Salad
BBQ Chickpea Potato Salad
Chickpea Dill Salad
Continue reading: Summer Spinach Salad with Chickpea Olive Crumble
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