Cashew crema and ancho chilli elotes
- Preparation and cooking time
- Total time
- + soaking
- Easy
- Makes 8
Skip to ingredients
CASHEW CREMA
- 160g cashews(soaked in boiling water for 1 hour)
- 1 limezested and juiced
- 1 tbsp apple cider vinegar
- ½ tbsp rapeseed oil
- 4 tbsp oat milk
CHILLI POWDER
- 1 dried ancho chillistalk and seeds discarded (or 2 tbsp ancho chilli powder – see notes below)
- 1 tsp smoked paprika
VEGAN COTIJA CHEESE
- 80g cashews
- 1 tsp lime juice
- 1 tsp apple cider vinegar
- 2 tsp flaky sea salt
- 2 tsp nutritional yeast flakessee notes below
ELOTES
- 8 corn cobs
- 2 tbsp rapeseed oil
- a small bunch corianderfinely chopped
- 1 limequartered
Nutrition: per serving
- kcal324
- fat20.9g
- saturates3.5g
- carbs17.6g
- sugars5g
- fibre9g
- protein11.9g
- salt1.5g
Method
step 1
To make the cashew crema, put all of the ingredients into a food processor with 4 tbsp of water and blitz until completely smooth.
step 2
For the chilli powder, blitz the ancho chilli and paprika in a blender or food processor until you have a fine powder. (If you’re using ancho chilli powder you can just mix together the two spices in a bowl.)
step 3
To make the cotija, blitz the cashews in a food processor to a coarse meal (don’t over- blitz or you’ll get cashew butter). Transfer to a bowl and add the remaining ingredients, working through with your fingers until the mixture resembles a fine crumble topping.
step 4
To make the elotes, brush the corn cobs with the rapeseed oil. Heat a BBQ or grill to high and grill for 8 minutes, rotating regularly to ensure the kernels cook evenly all around but don’t burn. While hot, roll the cobs in the cashew crema, sprinkle over the cotija and chilli powder, top with the coriander and a good squeeze of lime juice.
