Cashew Crema

At work, I've recently gotten a number of requests for vegan dishes which I am glad to accommodate. I actually love requests like this...it's fun to break out of my regular patterns and try new things.

One vegan recipe I have used a few times recently is for a Mexican enchilada entree. Such recipes are all over the internet, and many are quite good, so I won't clog up the information superhighway with yet another vegan enchilada variation. Especially because what I think is so great about this enchilada is not even the enchilada. It's the topping.

If you are not a vegan and if you are anything like me, one of the great joys of Mexican food is the sweet-sour dollop of sour cream or crema that puts a smooth,mellow high note on so many dishes. But if you are following a vegan regimen, sour cream is not going to show up on your plate. To a seasoned palate, the presence of crema, however, goes beyond the realm of "condiment-that's-sort-of-an-afterthought". The crema mellows the heat of any spice that might be there...the lactic acid gives a zingy piquancy...the cream has a barely-there sweetness that compliments the protein. I honestly think that this one little component is necessary for the true completion of the dish.

I was skeptical when I saw that my vegan enchilada recipe called for a cashew crema, but I followed along anyway. Well, I sort of followed along. You see, on a previous occasion, I had hurriedly/recklessly ripped the recipe from an old magazine. In my haste, I only ripped the ingredients listing... I did not rip out the preparation instructions. And when I "harvest" an old cooking magazine for recipes, I toss the rest of the mag. Oh, well. I figured I could figure it out. And I did. And it proved to be a right nice topping that provided all of the same functions of the sour cream. Not bad, vegans...not bad!

So, give this a try if you are vegan-izing any of your Mexican favorites. I'm even including preparation instructions!

CASHEW CREMA

-1 C raw cashews
-the juice of 1-2 limes
-1 t white vinegar
-1 T canola oil or similar mild-flavored oil
-salt, to taste
-water (optional)

Put the cashews in a saucepan and cover with warm water. Bring to a low boil for about 10 minutes, then drain. Place the cashews, along with the other ingredients, into a food processor and let it run. And run and run and run. When it looks smooth, taste. You can add more vinegar or lime to increase the piquancy. You can add water, 1/8 C at a time, to thin to your desired consistency. If it's chunky, keep processing. I allowed my crema to be a little less than perfectly smooth, but you can also strain it for a smooth and elegant sauce.

No, it's NOT sour cream. But it has a certain something and it definitely works in its stead for vegan Mexican dishes. Or Hungarian. Or Russian. Or Greek. Or any sour cream-loving cuisine because this absolutely makes a deliciously acceptable variation to keep your tastebuds, as well as your vegan pals, satisfied.