Soak cashews in boiling hot water for 5-10 minutes.
After 5-10 minutes, drain cashews and add all ingredients to a high speed blender (I use the Vitamix). Blend until completely smooth. Taste and add additional sea salt or lime juice, as desired.
Store in an airtight container in the fridge for up to 5 days.
Notes
For nutritional purposes, a serving is 2 tablespoons.
You need a high speed blender to make this recipe perfectly smooth and creamy. I do not recommend using the Ninja Blender with the blades up the stem. It will remain gritty.
If you want less of a cilantro flavor, use half a bunch or leave out the stems.
Make this crema into a vegan avocado salad dressing by simply adding 2 tablespoons more water.