Kale Pesto is an amazing-tasting, nutritious alternative to traditional pesto that’s perfect on pasta, stirred into soup, served up with eggs, on sandwiches … this versatile kale and walnut pesto is a fave in our house!

I love to make this kale and walnut pesto all winter long, when the fresh basil for more traditional pesto isn’t as available.

The Story Behind the Recipe

I originally shared the recipe for this Kale Walnut Pesto all the back in 2012, when I tossed it with bow-tie pasta and cherry tomatoes for an easy pasta dish.

But I love this kale pesto recipe so much, I thought I should share it all on its own! I love to add a dollop to vegetarian minestron soup or pasta e fagiole to add even more flavor, or toss it with pasta or gnocchi. It’s great on pizza, avocado toast, grilled cheese, grilled veggie sandwiches, and so much more.

Basically, this is a super versatile pesto to keep in your fridge to level up just about everything!

So it deserved a little limelight of its own.

Why You’ll Love Walnut & Kale Pesto

• Superfood nutrition! With all the vitamins that kale brings to the table (source) + omega-3s and more nutrients thanks to the walnuts (source), this kale walnut pesto is as healthy as it is delicious.
• Versatile! Put it on pasta, gnocchi, stir it into soup, add it to sandwiches, top scrambled eggs, drizzle over roasted veggies … just keep a jar of this walnut kale pesto in your fridge to elevate savory dishes any time you want.
• Economical – Kale is less expensive than basil, so it can save you a buck or two too.

Kale Pesto Recipe Ingredients

• Walnuts – Plain walnuts that you’ll toast up for optimal flavor.
• Garlic – Fresh garlic cloves
• Kale – Any kind works! Curly, tuscan, you name it.
• Parmesan cheese – For that classic pesto flavor.
• Olive oil – Grab your favorite extra virgin olive oil.
• Salt & pepper

Adaptations/Variations

• Add a squeeze of lemon for a punch of zippy bright flavor.
• If you have it, throw in some fresh herbs for more flavor. A little bit of basil, some parsley, a few thyme leaves … all delicious!
• Vegan Option: Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

How to Make Kale Walnut Pesto

1. First, toast your walnuts. In a saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
2. Pulse the garlic in a food processor or high speed blender until it’s finely chopped, then add the kale, walnuts, Parmesan cheese, salt, and pepper. Pulse until chopped, turning it off periodically and removing the top/scraping down to press the kale down toward the blade if necessary.
3. With the food processor or blender running on low, stream in the olive oil in in a steady stream until it forms a sauce.
4. Taste and add more salt and pepper if you like. That’s it!

Jump to recipe for the full, printable instructions & directions

Tip for Success

• When roasting nuts, you want to stop RIGHT before they get browned and toasty. Why? Because even off heat, they’ll continue toasting for a bit. So err on the side of less toasting vs. more.

I hope you love this Kale Walnut Pesto as much as we do! It’s versatile, easy, and a nutritional flavor powerhouse!

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Kale Walnut Pesto

Kale is a surprisingly delicious swap for basil in this pesto recipe! The addition of walnuts brings rich flavor and another punch of nutrients. This versatile pesto is so good in pasta, soups, stews, on roasted veggies … the possibilities are endless!

Keyword kale and walnut pesto, kale pesto, kale walnut pesto, walnut kale pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 237kcal

Author Kare

Ingredients

• 1/2 cup walnuts raw; whole is fine but chopped work too
• 2 medium garlic cloves chopped
• 3 cups kale any kind; roughly chopped
• 1/2 cup grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
• Pulse the garlic in a food processor or high-speed blender until finely chopped, then add the kale, walnuts, Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pulse until chopped, turning it off periodically and removing the top to press/scrape the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
• Taste and add more salt and pepper if desired.
• Store in an airtight bowl or jar in the fridge for up to 7 days. You can also freeze this pesto for up to 3 months.

Notes

Vegan Option:

Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

Nutrition

Serving: 2tablespoons | Calories: 237kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 187mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 842IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 0.5mg

More Pesto & Sauce Recipes

• Dairy-Free Vegan Basil Pesto
• Romesco Sauce
• Italian Tomato Sauce
• Magic 3-Ingredient Pasta Sauce

The post Kale Walnut Pesto appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cranberry Baked Brie
• Cranberry Baked Brie Recipe Ingredients
• How to Make It
• More Holiday Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

It’s Christmas Eve, and I don’t know about you, but for me this year Christmas came extra fast!

I hate to say it, but I’m finding myself taking a lot of shortcuts this year. This is the first year, for instance, that I officially cut myself loose from creating and sending Christmas cards. They were so fun and special, but labor-intensive, expensive, and I never managed to order them or send them out in time. Stress, gone!

I’m also finding that simple, easy recipes are the name of the game. Nothing complicated for me this year, thanks!

That’s where this two-ingredient cranberry-baked brie comes in. It barely warrants a recipe – you literally just bake a wheel of brie with cranberry sauce on top.

The result is warm, gooey, cheesy, a little salty, a little tangy-sweet, and SO GOOD. Put your melty wheel of cranberry-smothered brie on a wooden board, gather some crackers and grapes and maybe some sugared rosemary and sugared cranberries around, and guests will be SO happy. I promise!

Why You’ll Love Cranberry Baked Brie

• Crowd pleaser – It feels fancy and elegant, but is so easy to make. Everyone loves it.
• Super simple – We’re talking two ingredients and a couple of minutes hands-on time!
• CHEEESE – I mean it’s melty cheese.

Cranberry Baked Brie Recipe Ingredients

• Brie cheese – You’ll want a small wheel, about 8 to 10 ounces.
• Cranberry sauce – You can just grab canned, but I love homemade cranberry sauce. This cranberry orange sauce or spiced cranberry sauce are both phenomenal in this Cranberry Baked Brie.

How to Make It

1. Cut the top layer of the brie rind off and discard it.
2. Place the brie cheese on a parchment-lined baking sheet.
3. Top with the cranberry sauce.
4. Bake until melty and serve with crackers. That’s it!

I hope this melty, cheesy, sweet-and-savory appetizer is as beloved by you and your family as it is ours! It’s perfectly seasonal, is super easy to make, and is such a crowd pleaser. Only have 5 minutes? Cranberry Baked Brie to the rescue!

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Cranberry Baked Brie Recipe

The easiest warm and cheesy appetizer ever! Savory, creamy brie + tart, sweet cranberry sauce = a match made in heaven.

Keyword baked brie cheese, cranberry baked brie, cranberry brie

Prep Time 5 minutes minutes

Servings 8

Calories 449kcal

Author Kare

Ingredients

• 1 wheel brie cheese 8 – 10 ounces
• 1 cup cranberry sauce canned or homemade

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the rind off the top of the brie cheese. Place the wheel of cheese into a pie plate or other dish or cookie sheet with sides.And have a terrific, fun, and safe New Year’s Eve!
• Pour the cranberry sauce over the top and spread it almost to the edges.
• Bake for 15 minutes until warmed through and melty. Serve immediately with crackers and/or crostini.

Nutrition

Calories: 449kcal | Carbohydrates: 113g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 80mg | Fiber: 3g | Sugar: 89g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

More Holiday Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Caprese Tortellini Skewers
• Kale & White Bean Dip
• Christmas Charcuterie Board

The post Cranberry Baked Brie Recipe (Simple Holiday Appetizer) appeared first on Kitchen Treaty.

It’s creamy, a little tangy, and just spicy enough to keep you coming back for more. Best of all, this Chili Crisp Dip needs only a a few ingredients and takes only 5 minutes to make!

The Story Behind the Recipe

I dreamed up this spicy dip recipe when I was whipping up a batch of caramelized onion chip dip. I had caramelized the onions and whipped them into the cream cheese base, but I felt like something was missing. So I popped my head in the fridge and pondered the potential ingredients in front of me.

Soy sauce? Maybe. Worcestershire? Hmm. Chili crisp? That would be an interesting twist!

Ultimately, I didn’t want anything with heat, so I added a bit of soy sauce, and it was exactly what the dip needed (I should probably share that recipe soon, too!) But I couldn’t get the idea of a chili crisp version of this dip out of my mind. So I started experimenting.

I realized pretty early on that with the strong flavors that chili crisp brings … chili oil, chili peppers, onion, garlic, and peppercorns … that there was really not much need for anything else to deliver the flavor in this chili crisp dip. So I pared it down to the creamy base ingredients + a bit of garlic powder + chili crisp. And when I say this dip has been a huge hit in my house, I’m not exaggerating. New fave for sure.

Why You’ll Love Chili Crisp Dip

This is just about the easiest way to get a homemade chip dip on the table! It’s reminiscent of French onion dip, but without having to chop or caramelize the onions. We’re talking 5 minutes effort!

Aside from the addicting flavor, the heat in this spicy chip dip is the main draw, I think. Spicy chili crisp in a cooling cream cheese base balances the heat just enough to make this chili crisp dip supremely edible … but with just enough heat to keep you coming back for more.

Ingredients

• Cream cheese – You’ll want one block, softened so that it blends well with the other ingredients.
• Sour cream – You can sub in plain Greek yogurt if you prefer.
• Mayo – Adds more flavor and contributes to the creamy texture.
• Chili crisp – Grab your favorite brand! I like Trader Joe’s version, but recently I picked up a giant jar of chili crisp at Costco and it was great (and super affordable). You’ll want 3-4 tablespoons, plus more to drizzle on top.
• Garlic powder – For just a bit of extra garlic flavor. You can grate in a small clove of fresh garlic instead, if you prefer.
• Salt – To highlight and enhance all of the flavors. Not a lot, though. If you use ruffled potato chips for dipping like I do, they bring a good amount of salt too.

Adaptation/Variation

• Vegan Chili Crisp Dip: Sub in vegan cream cheese, vegan sour cream, and vegan mayo.

Tips for Success

• Chili Crisp was originally a condiment served at Chinese restaurants. It can be found in the Asian section of most well-stocked grocery stores.
• For even better flavor, refrigerate your chili crisp dip for 2 hours, or up to 48 hours, before serving. This gives the flavors a chance to meld together for even more deliciousness.

I hope this Chili Crisp Dip finds its way onto the table of your next party or game-day spread! This spicy dip is super easy, a total crowd-pleaser, and is just utterly delicious all around.

More Easy Dip Recipes

• 4-Ingredient Guacamole
• Fruit Dip (with Marshmallow Creme)
• Loaded Roasted Red Pepper Hummus
• Simple & Easy Hummus
• Cauliflower Queso

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Spicy Chili Crisp Dip Recipe

Cream cheese + sour cream + chili crisp is a total revelation! This simple, easy dip is spicy, creamy, and takes only 5 minutes to make.

Keyword chili crisp dip, chili crisp recipe, spicy chip dip, spicy dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 8 ounces cream cheese 1 block, softened
• 2/3 cup sour cream can sub plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 3-4 tablespoons chili crisp plus more for drizzling on top

Instructions

• Place the cream cheese, sour cream, mayo, garlic powder, and salt in a medium bowl. Using a hand mixer, combine the ingredients tighter until smooth, scraping down the sides as needed, 1-2 minutes.
• Stir in 3 tablespoons of chili crisp. Taste and add the additional tablespoon of chili crisp if you'd like more flavor and/or heat.
• Drizzle with extra chili crisp and serve immediately (ruffled potato chips are my fave for dipping!), or chill for up to 2 days (1-2 hours of chill time helps to intensify the flavors, so I recommend that if possible).

Notes

Store in the fridge in an airtight container for up to 4 days. I don’t recommend freezing this chili dip. 

Nutrition

Calories: 254kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 480mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Spicy Chili Crisp Dip Recipe appeared first on Kitchen Treaty.

Versions of this marshmallow cream cheese fruit dip have been served at potlucks, parties, and baby showers for decades. And I thought it was high time I shared a recipe for this fruit dip with marshmallow creme here!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marshmallow Fluff Fruit Dip
• Ingredients
• Adaptations/Variations
• How to Make Marshmallow Fluff Fruit Dip
• Tips for Success
• Storage
• Can I Freeze Marshmallow Fluff Dip?
• More Dip Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My kid has been wanting to throw a party for a while now, and I finally decided to go for it when she asked to host a Halloween party for her and her friends.

It’s been years – like pre-kid – since I hosted a Halloween party! So I feel a little out of my element. BUT … my kiddo is so excited, it’s really pretty impossible not to get caught up in the fun.

A bonus to planning and hosting a Halloween party is that it’s provided inspiration for some fun Halloween foods, so I’ll be sharing those goodies for the next couple of weeks!

This marshmallow fluff fruit dip isn’t exactly Halloween themed, per se, but it’s part of a Halloween “charcuterie” board I’ll be sharing later on. Plus, fruit dip is especially delicious with apples, and apples are in season, so I love the idea of sharing this marshmallow fluff fruit dip now!

Why You’ll Love Marshmallow Fluff Fruit Dip

As a parent, it always feels good to have our kids dive into fruits or veggies, and dips are often our secret weapon for making that happen. This fruit dip is no exception – it makes delicious fruit taste even more delicious! The sweet-and-tangy flavors are perfect.

This dip is SO easy to make and elevates any fruit for parties, snack time, and more.

For our Halloween-themed snack board, we flavor our marshmallow fluff fruit dip with apple pie spice, but I’m sharing a few ways to spice it up (or not) depending on the season, what you’re serving with it, and your mood.

Ingredients

• Cream cheese – I like the creaminess and flavor of full-fat cream cheese, but reduced fat cream cheese or vegan cream cheese both work.
• Marshmallow fluff – Yep, the stuff in a jar!
• Spices – I call for apple pie spice here (because this dip is so amazing with apples) but you can do just cinnamon or even pumpkin pie spice. OR skip the spices and add a teaspoon of vanilla extract instead. Anything goes.

Adaptations/Variations

• Vegan Marshmallow Fluff Fruit Dip: Okay, so both of the main ingredients aren’t vegan. We’ve got cream cheese (dairy) and marshmallow fluff (which has egg, oddly enough, but not gelatin, which your typical marshmallow generally have). Luckily, there are vegan version of both those products out there. Vegan cream cheese is pretty easy to find, and yummy Dandies brand carries a vegan marshmallow fluff. Perfect!
• Vanilla Marshmallow Fluff Fruit Dip: Skip the spices and instead add a teaspoon or two of pure vanilla extract. So good!
• Orange Marshmallow Fluff Fruit Dip: Add 2 or 3 tablespoons of orange juice concentrate.

How to Make Marshmallow Fluff Fruit Dip

It’s beyond easy to make this marshmallow and cream cheese fruit dip! Just add the ingredients to a mixing bowl, grab your handheld blender, and mix until it’s well-blended. Done!

Store it in an airtight container in the fridge until you’re ready to serve it.

Tips for Success

• Make sure your cream cheese is at room temp. Otherwise, it won’t mix with the marshmallow fluff.
• If you’re serving it with apples, toss them in lemon juice first. That will help keep the apples from browning.

Storage

This marshmallow fluff fruit dip keeps in an airtight container in the fridge for up to a week. I love that it’s so easy to make ahead of time!

Can I Freeze Marshmallow Fluff Dip?

I wouldn’t recommend it. The texture after thawing won’t be the same.

I hope you love this marshmallow fluff fruit dip as much as we do! It’s so perfect for entertaining and parties all year long, but it honestly just makes any fruit a little bit more special for anytime snacking, too.

More Dip Recipes

• This easy healthy apple dip tastes just like caramel!
• Creamy spinach dip with water chestnuts is another nostalgic recipe, and always welcome at any party.
• Seven-layer bean dip is always a winner!
• This unique queso is made with cauliflower!
• Greek yogurt ranch dip is so good with veggies and thick potato chips.

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Fruit Dip with Marshmallow Creme Recipe

Just three ingredients for the creamy, luscious fruit dip of your creams! Sweet marshmallow fluff and tangy cream cheese are a match made in heaven. Flavor it how you want – you can add apple pie spice like I do here, or cinnamon and/or nutmeg, pumpkin pie spice, or just throw in some vanilla extract. Every variation is super delicious!

Keyword apple dip, cream cheese fruit dip, fruit dip, marshmallow fluff fruit dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 118kcal

Author Kare

Ingredients

• 7 ounces marshmallow fluff one jar
• 8 ounces cream cheese 1 block; softened [room temp]
• 1 teaspoon apple pie spice optional – can substitute cinnamon or pumpkin pie spice

Instructions

• Using a hand mixer, blend the cream cheese, fluff and apple pie spice together.
• If desired, crush three gingersnap cookies and sprinkle on top.
• Scoop into your serving bowl and serve with apple slices, pears, strawberries, grapes, ginger snaps, pretzels, graham crackers, or whatever else you like!

Notes

Storage

This marshmallow fluff fruit dip keeps in an airtight container in the fridge for up to a week. I don’t recommend freezing it; the texture after thawing won’t be the same.

Vegan option:

Use vegan cream cheese and vegan marshmallow fluff. 

Dairy-free option:

Use vegan/dairy-free cream cheese. 

Nutrition

Serving: 1g | Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 27mg | Fiber: 0.05g | Sugar: 11g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.1mg

The post Fruit Dip with Marshmallow Creme Recipe appeared first on Kitchen Treaty.

I’ve been making this Garlic & Herb Cream Cheese constantly lately! My selective kid really likes it (and there’s a little bit of green in there, so, bonus!) and we love it too. It livens up bagels and is so good in sandwiches.

These days, we always have a batch of this garlic cream cheese hanging out in the fridge.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Garlic & Herb Cream Cheese
• Ingredients
• Adaptations/Variations
• How to Make Garlic & Herb Cream Cheese
• Tips for Success
• More Dips & Spreads

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first whipped up this garlic and herb cream cheese when I was making some cucumber tea sandwiches to take to my kid’s school for teacher appreciation week (I also made these cheese and olive skewers that are super tasty!)

It’s PERFECT in cucumber sandwiches, for sure, but I quickly realized that garlic and herb cream cheese deserved its time in the spotlight. So I decided to share the recipe here, and also obsess over the recipe at home.

Sometimes the story behind the recipe is not very exciting. But it can still result in something tasty!

Why You’ll Love Garlic & Herb Cream Cheese

This tasty cream cheese really couldn’t be more bagel-friendly. One of its secrets is that it has a smidge of mayo in it, so it’s spreadable straight out of the fridge. Hard cream cheese be gone!

Ingredients

• Cream cheese – I use full-fat, but lite cream cheese or even vegan cream cheese will work just as well.
• Mayonnaise – Just a couple of tablespoons of mayo add flavor and make this cream cheese easy to spread. Sour cream will work if you don’t have any mayo.
• Garlic – Just a half a clove, very finely minced or grated using a Microplane, adds tons of fresh garlic flavor. If you realllllly love garlic, add the whole clove or even two! I won’t judge.
• Dill – Fresh dill is a must for this garlic herb cream cheese. You’ll find it in the produce section with the other herbs.
• Chives – I grow chives in my garden (they’re one of the easiest herbs to grow!), but you can find them at the grocery store in produce with the herbs, too. If you can’t find chives, you can finely chop up some scallions (green onions) for similar flavor.
• Salt & pepper – Just a pinch of both, then taste and add more if you’d like.

Adaptations/Variations

• Chop up some fresh jalapeños and/or add a pinch of crushed red pepper flakes to give it some heat.
• Add a touch of citrus taste with lemon zest.
• Vegan/dairy-free option: Grab a vegan cream cheese. It will work great!

How to Make Garlic & Herb Cream Cheese

Add all the ingredients to a bowl, and, using a hand-blender, mix it all together. Add more salt and pepper if you’d like, and voila! You have your own fancy garlic and herb cream cheese.

Tips for Success

• Start with soft, almost room-temp cream cheese, which will be much easier to mix.
• Use a Microplane Grater to add your fresh garlic. This helps make it super-fine so you get all the garlic taste without any chunks.

I hope you love this herby cream cheese as much as we do! It’s creamy, easy, and so full of flavor. I think your bagels (and you) will adore it!

More Dips & Spreads

• Classic Hummus
• Olive Hummus
• Homemade Almond Butter
• White Bean & Kale Pesto Dip

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Garlic & Herb Cream Cheese Recipe

This cream cheese brings all the flavor! With fresh chives, dill, and garlic, it is SO GOOD, leveling up bagels, sandwiches, and more.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 123kcal

Author Kare

Ingredients

• 8 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill
• 2 teaspoons chopped fresh chives
• 1/2 small garlic clove finely minced or grated
• Pinch kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

Instructions

• Add all ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely blended together.
• Transfer to an airtight container and refrigerate for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Garlic & Herb Cream Cheese Recipe appeared first on Kitchen Treaty.

So if you have an abundance of strawberries, this is a great way to use some! This strawberry jam keeps in the fridge for up to 2 weeks, or in the freezer for 2 months, so you can enjoy strawberries for months after they’ve peaked.

Table of Contents

• Why You’ll Love Strawberry Chia Seed Jam
• Ingredients
• Adaptations/Variations
• How to Make Strawberry Chia Jam
• Tips for Success
• More Jam Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love Strawberry Chia Seed Jam

If you’ve ever made homemade jam, you know it can be fussy! But when you make it with chia seeds, it’s super easy to get right. Chia seeds soak up to 10 times their size and weight in liquid, developing a gelatinous coating that makes them the most amazing thickener. Chia seeds are a great source of omega-3s, too, which is a bonus!

What I love most about this strawberry chia jam, other than the fact that it’s so easy to make, is that the taste of fresh, right-off-the-vine strawberries comes shining through.

This strawberry chia jam is amazing on buttered toast or stirred into a cup of yogurt.

Ingredients

Just 3 ingredients are all you need!

• Strawberries – fresh strawberries, hulled and diced.
• Honey – I love honey as a sweetener for this jam, but pure maple syrup (grade A only, because it’s more neutral-tasting) or even granulated sugar will work well. I’ve actually also made this strawberry chia jam without any sweetener, and it’s still great! The sweetness of the strawberries is sometimes all you need.
• Chia seeds – our star ingredient!

Adaptations/Variations

• Feel free to use other berries if you’d like, or a mix of two or more. The cook time might be a bit more or less depending on the berries you use.
• A squeeze of lemon juice is nice in this jam for a bright burst.
• Leave out the sweetener – sometimes, the strawberries are sweet enough on their own! If you do that, you may want to add a splash of water when you first put the strawberries over the stove, to help get them cooking.

How to Make Strawberry Chia Jam

First, cook your strawberries and honey until thick. You can mash them if you’d like your jam to have a smoother consistency. Then, stir in the chia seeds, and let the jam sit off the heat until the chia seeds have worked their thickening magic! From there, it’s just a matter of refrigerating your chia seed strawberry jam and enjoying it.

Tips for Success

• If, after sitting for the initial 10 minutes, your jam doesn’t appear to be thickening, you can add another tablespoon of chia seeds.
• If you prefer a perfectly smooth jam without the appearance or texture of seeds, you can puree this jam using an immersion blender after it’s thickened.

More Jam Recipes

• Chia Seed Jam with any fruit you have
• Gingered Pear & Plum Chia Seed Jam
• Gooseberry Blueberry Jam

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Strawberry Chia Seed Jam Recipe

For the freshest tasting jam, try making strawberry jam with chia seeds! It's so easy, and the strawberry flavor shines through without a lot of sweetener. We love this jam!

Course condiment

Keyword strawberry chia jam, strawberry chia seed jam

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 10 tablespoons

Calories 52kcal

Author Kare

Ingredients

• 1 pound fresh strawberries hulled and diced
• 1/4 cup honey can substitute grade A pure maple syrup
• 2 tablespoons chia seeds

Instructions

• Set a medium saucepan over medium heat. Add the strawberries and honey.
• Cook, stirring occasionally, until the strawberries and honey come to a boil. Let it continue to boil until it starts to break down and form a sauce, 5-10 minutes. If you'd like, you can mash the berries with a potato masher or fork until it's the consistency you prefer.
• Taste and add more honey if you'd like. Use a little at a time – it goes a long way.
• Stir in the chia seeds and remove from the heat. Let sit until thickened, about 10 minutes. The jam will continue to thicken as it cools, but if it still seems a bit thin after 10 minutes, add another tablespoon of chia seeds.
• Transfer to a jar with an airtight lid and refrigerate. Your jam will keep in the fridge for up to two weeks or in the freezer for up to two months.

Nutrition

Serving: 1g | Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 1mg | Potassium: 84mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 27mg | Calcium: 23mg | Iron: 0.4mg

The post Strawberry Chia Seed Jam Recipe appeared first on Kitchen Treaty.

This is a guacamole recipe without cilantro, tomato, or jalapeño. It’s just creamy avocados, fresh garlic, bright lemon, and salt. And that’s all it needs! (Okay, so I did garnish with a few cilantro leaves for decoration, but if you’re a cilantro hater, just ignore that! It’s not in the recipe).

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This 4-Ingredient Guacamole Recipe
• Ingredients
• Adaptations/Variations
• How to Make Guacamole
• What to Serve with 4-Ingredient Guacamole
• More Dip Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I first created and shared this recipe all the way back in 2009, on my first blog, but sadly, this one got lost in the shuffle when moved everything over to Kitchen Treaty in 2012. I can’t believe I never republished this guacamole recipe!

It’s such a simple recipe that I had it memorized, so I never needed to reference it here … and I’m embarrassed to say I didn’t even notice until recently that I didn’t have it published anymore. Cringe-face emoji!

So today, I’m here to correct this serious blunder.

Here’s what I said about this simple guacamole back then, and I haven’t changed! I still believe this.

“When it comes to guacamole, I believe simpler is better. I believe in letting big creamy beautiful avocados shine all on their own. Well, with a little enhancement, especially in the form of garlic, I admit.
  
One of the things I love about this recipe is usually it even brings guac haters on board. And the coolest thing about that is all you needed to do is scale it back to its simplest form, and suddenly most everyone loves it.

No tomatoes, no cumin, no jalapenos, no crazy other stuff. I mean, hello, we’re starting with an avocado here, one of nature’s perfect (and perfectly tasty) foods.”

Why You’ll Love This 4-Ingredient Guacamole Recipe

• First and foremost, I think you’ll love this 4-ingredient guacamole because it’s simple, easy, and absolutely delicious!
• It also lasts quite awhile in the fridge with very little browning, thanks to the acidic lemon juice that helps lower the pH of avocados. But do note that while avocado browning might be unattractive, it’s still perfectly fine to eat (source).
• This guac recipe is versatile and good with so many things. Tacos, salads, burritos, tostadas, nachos … or just dip in some tortilla chips or veggies!

Ingredients

• Avocados – I call for four medium avocados in this simple guacamole recipe. You can tell avocados are ripe by pressing on the outside. If it yields slightly, feeling similar to the flesh on your palm right beneath your thumb, your avocado is most likely to be perfectly ripe. Once you get your avocados home, if you’re not going to use them right away, refrigerate them until you’re ready to make your guacamole. That will help stop the ripening process until you’re ready to use them.
• Garlic – I like to use two fresh cloves, grated finely on a microplane zester. That way, you won’t get any chunks of garlic like you might if you mince it (though mincing is fine if you prefer or don’t have a zester!)
• Lemon juice – One or two fresh lemons, halved and juiced, should be plenty for 1/4 cup of juice.
• Kosher salt – I like the taste and texture of kosher salt, but you can use any salt you like, just start with maybe half the quantity called for if you are using table salt or a finer grain.

Adaptations/Variations

• I know I’ve touted the simplicity of this 4-ingredient guacamole, but if you really want to add more ingredients to this base recipe, go for it! Diced tomatoes, cilantro, pickled or fresh jalapeños, a shake of tabasco for some heat. Make it yours!
• Swap the lemon for lime juice. Many prefer lime juice in their guac, and some also argue that lime juice is more authentic. If you prefer it, go for it! It’s still delicious, I just prefer lemon, personally.

How to Make Guacamole

It’s super easy to make guacamole! Just half and pit your avocados and scoop out the flesh with a spoon, dropping it into a medium bowl. Grate in your garlic, pour in your lemon juice, add the salt, and mash with a fork or potato masher until the guacamole is the texture you like. Then scoop it into a serving bowl and enjoy!

Some people really like chunky guac with lots of bits of avocado. Others prefer a smoother guacamole. For these photos, mine is more on the smooth side. I really don’t have a preference, though – both are great!

What to Serve with 4-Ingredient Guacamole

• Plop guacamole on chili – it’s the best topper!
• Stuff it inside tacos – breakfast tacos, tofu tacos, beans & greens tacos … any kind of tacos!
• Top taco salad with it (or any salad!)
• Serve it with refried bean burritos or grilled black bean burritos
• Add it alongside quesadillas for the best dipping ever
• Dip veggies like sliced cucumbers, carrot sticks, or celery in it for a healthy snack
• Use it in 7-Layer Dip!

More Dip Recipes

• Creamy Spinach Dip
• 3-Ingredient Caramel Apple Dip
• Simple & Easy Classic Hummus
• Cheesy Cauliflower Dip

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4-Ingredient Guacamole Recipe

This might just be your new go-to guac! This easy, simple, unfussy guacamole is SO full of flavor with just 4 ingredients. It doesn't need any more than that!

Course Appetizer, dip

Keyword 4 ingredient guacamole recipe, 4 ingredient guacamole recipes, guacamole recipe without cilantro, guacamole recipe without tomatoes, simple guacamole recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 164kcal

Author Kare

Equipment

• Microplane zester for garlic; optional
• Citrus juicer for lemon; optional
• Knife
• Medium bowl
• Masher or fork

Ingredients

• 4 medium ripe avocados*
• 2 medium garlic cloves grated or finely minced
• 1/4 cup fresh lemon juice from 1-2 lemons
• 1/2 teaspoon kosher salt plus more to taste

Instructions

• Slice the avocados in half lengthwise then press up under the side with the pit to pop the pit up. Discard the pit.
• Using a spoon, scoop the avocado from its shell into a medium bowl. Grate the garlic directly over the avocado or finely mince it on a cutting board and transfer it to the bowl with the avocados. Add the lemon juice and salt.
• Mash it with a fork or a potato masher until it's the consistency you like – chunky or smooth, your preference!
• Taste and add more garlic, lemon, or salt if you like.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

* If you have large or small avocados, 3 large avocados should work, or 5-6 small.

Nutrition

Calories: 164kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 153mg | Potassium: 498mg | Fiber: 7g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg

The post 4-Ingredient Guacamole Recipe appeared first on Kitchen Treaty.

Table of Contents

• Why You’ll Love Honey Dijon Mustard Dressing
• Ingredients
• Adaptations/Variations
• How to Make Honey Mustard
• Tips for Success
• More Dressing & Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love Honey Dijon Mustard Dressing

Well, at the risk of sounding contrary, why wouldn’t you love this honey mustard sauce?! It’s tangy and sweet and creamy and so delicious.

Honey mustard is a super popular dressing for green salads and is especially excellent on kale salads because the robust flavor really stands up to the flavorful kale.

It’s a kid-friendly dipping sauce, perfect for chicken nuggets and tenders (or, as a vegetarian, the meat-free “chicken” nuggets I enjoy on occasion).

Try dipping French fries into this honey mustard sauce, too. Yum! You’re going to love knowing how to make honey mustard.

Ingredients

• Mayonnaise – A thick and creamy mayonnaise is best, but most varieties can be used. 
• Honey – Honey adds a rich sweetness and, of course, the classic honey flavor. You want your honey to be pourable and easy to mix with the other ingredients. Add more, a teaspoon or two at a time, for a sweeter honey mustard.
• Dijon – Use your favorite creamy Dijon mustard.
• White wine vinegar – A bit of vinegar gives honey mustard dressing a little extra kick. Lemon juice, white vinegar, or apple cider vinegar will work, too.
• Cayenne pepper – This ingredient is optional, but is really good with honey mustard! It adds a nice hint of heat. I sometimes do a couple of dashes of Tabasco sauce in addition or instead of cayenne.

Adaptations/Variations

• To make vegan honey mustard, substitute a vegan mayo and swap the honey for pure maple syrup or agave syrup.
• For a lighter and tangier honey Dijon mustard dressing, try swapping the mayo for full-fat Greek yogurt.

How to Make Honey Mustard

Add all of the honey mustard dressing ingredients to a small bowl …

… and whisk together until creamy and smooth.

Add more honey or cayenne pepper if you like, and maybe a pinch of salt and pepper, if you like.

That’s it!

Tips for Success

• Start with a good quality, thick mayo. A light mayo or thinner mayo will result in a thinner honey mustard.
• Make sure your honey is thin enough to drizzle in with the other ingredients and can be stirred easily. You might have trouble with a thicker or crystallized honey.
• Stir refrigerated honey mustard dressing before you serve it, because it might separate a bit in the fridge.

More Dressing & Sauce Recipes

• Homemade Thousand Island Dressing
• Homemade BBQ Sauce
• How to Make a Simple Vinaigrette

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Honey Dijon Mustard Dressing

This creamy, kid-friendly dressing and sauce is the perfect combination of savory + sweet! Honey mustard is perfect for dipping nuggets and fries or drizzling over salads.

Course sauce

Keyword honey & mustard dressing, honey dijon mustard dressing, honey mustard, honey mustard sauce, salad dressing with mustard and honey

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5

Calories 211kcal

Author Kare

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon white wine vinegar can sub lemon juice or another vinegar
• 1/8 teaspoon cayenne pepper optional, to taste; a couple of drops of Tabasco sauce are great too
• salt & pepper optional, to taste

Instructions

• Add all ingredients to a bowl and whisk together until thoroughly combined.
• Taste and add more honey if you'd like it sweeter or add a pinch of salt and pepper if you feel it needs it. You can also add more cayenne if you like, or even a couple of drops of Tabasco sauce for a touch of tangy heat.
• Serve immediately or transfer to an airtight container or jar and refrigerate until ready to use.

Notes

Honey mustard dressing can be stored in the refrigerator in a lidded mason jar or another air-tight container for up to 5 days.

Vegan option:

Use a vegan mayo like Vegenaise and swap the honey for pure maple syrup or agave syrup.

Nutrition

Serving: 2tablespoons | Calories: 211kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 214mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg

The post Honey Dijon Mustard Dressing appeared first on Kitchen Treaty.

Table of Contents

• What is Romesco Sauce?
• Why You’ll Love It
• Ingredients
• How to Make Romesco Sauce
• More Recipe Tips
• Romesco Sauce Uses
• What Diets is Romesco Sauce Appropriate For?
• Try Romesco Sauce with …

What is Romesco Sauce?

Romesco Sauce reportedly originated in coastal Spain and was often served with local fresh-caught fish. Indeed, romesco is still often paired with white fish such as cod, but it has so, SO many more uses than that.

Why You’ll Love It

A bold red-orange, this romesco recipe packs wallop of flavor as vibrant as its color. No shrinking flower of a sauce here, this incredible sauce has a texture similar to pesto, and a taste just as bold. The garlic hits first – in the best possible garlicky way – then the roasted red pepper and the sun-dried tomato come through. A lingering smokiness and acidity from the lemon join in the symphony, and your mouth says “YES. MORE.”

Ingredients

In addition to sun-dried tomatoes, roasted red peppers, and almonds, it’s is livened up by garlic, lemon, parsley, and – one of my favorite ingredients of all time – smoked paprika. It’s like someone took all of the most flavorful ingredients they could find and made a sauce – and it works. Big time.

• Roasted red bell peppers – One of the key ingredients in romesco is roasted red bell peppers. This ingredient should not be substituted. I used store-bought jarred roasted bell peppers in this recipe, but you could also use fresh roasted red bell peppers. If using fresh peppers, you will need about 8 ounces of peppers (after they are roasted), about 1 rounded cup, or about 2 medium-sized bell peppers. Here’s how to roast your own red bell peppers!

• Sundried tomatoes – When purchasing sundried tomatoes, be sure to select oil-packed sundried tomatoes because they are more tender and blend easily into the sauce. You can use roasted cherry tomatoes, roasted Roma tomatoes, or canned fire-roasted tomatoes when making romesco. If you are considering substituting the sundried tomatoes for one of these alternatives, keep in mind that they will be more watery, less sweet, and will not have as rich of a tomato flavor, so your finished texture and flavor will be different. 

• Raw almonds – Roasted almonds and roasted hazelnuts are common nuts used in romesco and can be swapped using a 1:1 ratio for the raw almonds. You could also try using some combination of walnuts, pine nuts, and/or cashews, as is used in pesto.

• Italian parsley – For an alternative to Italian parsley, try substituting fresh basil leaves!

• Smoked paprika – Paprika is made from dried and ground bell peppers and lends to the bold flavor of romesco. It is not spicy. I would not recommend omitting this ingredient; however, you could substitute regular paprika in place of smoked paprika if you do not have it on hand.

• Cayenne pepper – There is only enough cayenne pepper to give this recipe a slight kick, it is not too spicy. If you are super sensitive to spice this ingredient can be omitted.

• Extra virgin olive oil – A good EVOO with a fruity and peppery flavor works well in this recipe. If you do not love the taste of olive oil you can select a variety with a milder flavor. I don’t recommend substituting another type of oil in this recipe.

How to Make Romesco Sauce

This part is especially easy! Just throw the ingredients in the blender and blend! The almonds give the sauce an intriguing texture – it’s thick like hummus, but bits of almond lend heft and body.

More Recipe Tips

• Pat the bell peppers dry with a few paper towels after removing them from the jar and draining the liquid. This will help prevent your sauce from getting too watery.
  
• A high powdered blender or food processor is key to getting a smooth, creamy sauce. There will be some texture after fully blended from the almonds, however, there should be no chunks. A blender that is 1000 watts or greater will work best.
  
• When selecting sundried tomatoes, be sure to select a brand that packs the tomatoes in olive oil, not vegetable, canola, or soybean oil. Although we drain the oil, the tomatoes tend to absorb a lot during storage and you may be able to taste residuals of these poor-quality oils in the finished sauce.

Romesco Sauce Uses

If you’re not big on fish, which Romesco Sauce is traditionally paired with, try it with:

• Grilled bread or crackers
• Grilled vegetables
• Sandwiches (try it on this one in place of the pesto!), burgers, and wraps
• Orr even stirred into pasta! So, so good.

What Diets is Romesco Sauce Appropriate For?

It’s considered vegan, gluten-free, and even paleo friendly. It contains no added sugar, no animal products or dairy, and is free of grains and legumes. Romesco sauce is also low carb and can be included as part of a keto diet with just 3 grams of net carbs per serving.

It’s is a great low-carb, high-fiber sauce packed with vitamins and minerals. It is a great way to add some extra olive oil to your diet. High-quality olive oil contains high amounts of polyphenols (like oleuropein and hydroxytyrosol) which have beneficial anti-cancer, anti-inflammatory, and anti-angiogenic effects. Both the monounsaturated fat and the presence of polyphenols have been shown to be neuroprotective and improve cognitive function. Choose olive oil with a more peppery taste to reap the most benefits.

Try Romesco Sauce with …

• Grilled Summer Veggie Sandwiches – try it in place of the pesto, or in addition!
• As a dipper for zucchini fries
• It’s incredible on these grilled tofu tacos!
• I think these Halloumi Wraps with Romesco Sauce look amazing!

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Romesco Sauce

A rich and flavorful sauce that can make any ordinary meal over-the-top amazing.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 193kcal

Author Kare

Equipment

• High-powered blender or food processor

Ingredients

• 12 ounces roasted red peppers drained and patted dry [about 8 ounces drained, 1 rounded cup or 2 whole bell peppers, roasted]*
• 1/3 cup oil-packed sun-dried tomatoes drained and patted dry; pack when measuring [55 g]
• 1/2 cup whole raw almonds [75 grams]
• 1/4 cup flat-leaf Italian parsley chopped [6 grams]
• 4 cloves garlic, peeled
• 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup extra virgin olive oil

Optional toppings

• Chopped almonds
• Chopped parsley
• Olive oil

Instructions

Prepare the ingredients

• Prepare the ingredients by draining the roasted bell peppers and sundried tomatoes and patting them dry, chopping the parsley (just needs to be chopped well enough to measure), and peeling the garlic cloves.

Blend & serve

• Add all ingredients to the blender or food processor and puree for about 1 minute or until there are no large chunks and everything is an even color. Because of the almonds, there will be some texture even when fully pureed but no large chunks should remain.
• Serve immediately on top of an entree or transfer to a bowl, swirl with a spoon creating grooves to hold a drizzle of olive oil, top with chopped parsley and crushed almonds, and serve as a dip for bread or veggies.

Notes

Storage tips

Store leftovers in an airtight container in the fridge for up to 1 week. Give it a quick stir before serving because some separation might occur.

Nutrition

Serving: 2tablespoons | Calories: 193kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Sodium: 742mg | Potassium: 225mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 587IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 1mg

The post Romesco Sauce appeared first on Kitchen Treaty.

But seriously. This Avocado Crema is the most insanely delicious sauce.

Creamy avocado, tangy lime, spicy jalapeño, garlic, cilantro, and a handful of cashews thrown in for even more creaminess – I mean, it’s called “crema” after all, so I couldn’t not.

To make this versatile, full-of-flavor avocado sauce, simply whip all of the ingredients together in your blender or food processor, then adjust the water and salt to your preference. I use a high-powered blender (Vitamix for the win!) and it’s perfect.

Vegan avocado crema seriously ups the ante of so many culinary situations. It adds an element of creamy that I find to be missing in a lot of vegan dishes.

I serve this avocado crema with all kinds of Mexican-inspired and southwestern dishes – dip in your quesadilla (especially this chipotle butternut + black bean goodness), drizzle over tacos, add a generous dollop to your black beans and rice … so SO good.

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Vegan Avocado Crema

Just a few simple ingredients come together to create this luxurious, full-of-flavor situation. Use it to dress up burrito bowls, tacos, and as the ultimate quesadilla dipping sauce.

Course sauce

Cuisine American, Mexican

Keyword avocado, cashews, cilantro, garlic, jalapeno, lime

Prep Time 5 minutes minutes

Servings 6

Author Kare

Ingredients

• 2 large limes, zested and juiced you want about 1/4 cup of juice. Because lime juiciness can really vary, if you're not sure about how juicy your limes are, you may want to grab a couple extra just in case.
• 1 medium ripe avocado pitted and flesh scooped
• 1 jalapeno pepper, seeds removed for more heat, keep a few (or all!) of the seeds
• 1/4 cup fresh cilantro
• 1 medium clove garlic
• 1/4 cup raw cashews
• 1 tsp kosher salt plus more to taste
• 1 cup water + more until you reach your desired thickness

Instructions

• Add all ingredients to a food processor or high-powered blender. Note for those using a lighter blender: I recommend soaking the cashews in boiling water for 20 minutes first and mincing the garlic before adding it.
• Blend until entirely pureed, about one minute.
• Add more water, a couple tablespoons at a time, until the sauce is as thin as you want. Some people like more of a sour cream consistency with their crema, I like mine a smidge thinner so that I can drizzle it easily.
• Taste and add more salt if desired.

Nutrition

Serving: 12servings

The post Vegan Avocado Crema appeared first on Kitchen Treaty.