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Chili Taco Crema (sour cream substitute)

Creamy vegan taco sauce without all the bad ingredients. Made with whole foods and guaranteed not to leave you bloated!





2 1/2 cups cashews soaked if not using a high speed blender, 2 cups silk unsweetened cashew milk, 3 tablespoons chili powder, 2 tablespoons cumin, 2 tablespoons fresh lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, Himalayan pink salt (use to taste)




Place ingredients into a high speed blender and blend until smooth. A regular blender will work but it may not get as creamy and smooth. Let chill in fridge before use. 


Recipe Notes


It’s best to soak cashews over night but if in a hurry you can soak in hot water for 2-3 hours or boil for 30 minutes.

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