Let’s be honest. I love potatoes. Absolutely love them. Fried, mashed, baked, au gratin (with vegan cheese, of course), and potato soup, too. They are just so versatile, delicious, and satisfying. Nothing is better than sitting down with a plate of fries – unless you have nothing to dip them in. Usually, that means the old stand-by: ketchup. But not any more.
The flavor of this crema reminds me of the ‘sour cream and chive’ potato chips I used to eat. A lot. The first time my wife and I created this, we made it as a topping for a new dish I created, Oven Roasted Garam Masala Potatoes. And, yes, they were a hit! Especially with this crema to top them off with!
Here’s what you’ll need to make this recipe:
- 2 handfuls of raw cashews (about 1/2 cup)
- 1 TBSP apple cider vinegar
- 1 tsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chives, loosely chopped
- 1/4 to 1/2 cup almond milk (depending on how thick you want it.
Put everything in a blender on high speed and mix until creamy. If you want it thick, use 1/4 cup milk to start. If you want it thinner, use the full 1/2 cup milk to start. Adjust as needed. You can always toss in a few extra cashews if it comes out too thin.
That’s it! It really is an extremely versatile and flavorful topping. We’ve used it as a sandwich spread (thicker consistency), for dipping fries or veggies, for topping baked potatoes, and even as a substitute for sour cream on our Sweet Potato Tacos! I hope you like it as much as we do!