Jalapeno-Avocado Cashew Cream

Name: Jalapeno-Avocado Cashew Cream
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: about 4 1/2 cups
Ingredients: 3 cups raw cashews; 2 ripe avocados; 1 cup packed fresh cilantro leaves; 2 tablespoons olive oil; 1 jalapeno, stemmed, seeded and deveined; Zest and juice of 1 lime; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 3 hr 10 min (includes soaking time)
Active: 10 min

Yield: about 4 1/2 cups

Level: Easy

Total: 3 hr 10 min (includes soaking time)
Active: 10 min

Yield: about 4 1/2 cups

Ingredients

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3 cups raw cashews

2 ripe avocados

1 cup packed fresh cilantro leaves

2 tablespoons olive oil

1 jalapeno, stemmed, seeded and deveined

Zest and juice of 1 lime

Kosher salt and freshly ground black pepper

Directions

Put the cashews in a bowl and cover completely with water. Soak for about 3 hours and up to overnight.
Drain the cashews, reserving the soaking water, and transfer the nuts to a blender or food processor. Blend until smooth and silky, about 2 minutes.
Scoop the avocado flesh into the blender with the cashews and add the cilantro, olive oil, jalapeno and lime zest and juice and blend until smooth. The mixture should be about the consistency of pancake batter--slightly thick, but pourable. If the mixture is too thick, add some of the reserved water from soaking the cashews. Season with salt and pepper.