Description
This vegan lemon cilantro crema is thick, creamy, and perfect for spreading on sandwiches. Soaked almonds form the base while lemon, cilantro, and coriander pack a big flavor punch. This crema is perfect for weekly meal prep and is great as a snack paired with veggies or chips.
Ingredients
Units
Scale
- 1 cup almonds, soaked for 2 to 4 hours
- 1/2 cup water, plus extra as needed
- 1/4 cup coconut milk
- 1 medium lemon, juiced
- 1/2 cup cilantro
- 1/4 teaspoon ground coriander, optional
- sea salt, to taste
Instructions
Combine all of the ingredients in a blender (or powerful food processor) and blend until thick and mostly smooth. You may need to add more water depending on how long the almonds soaked and how thin you want the crema.
Makes about 2 cups.
Notes
- Leftovers will keep covered in the fridge for several days.
- This recipe does take a bit of planning because the almonds have to be soaked, but other than that it is quite simple.
- Though I call this a crema, the consistency is thick and somewhat closer to a hummus.
- Prep Time: 5 minutes
- Category: dip