Charred Scallion Chipotle Crema

Charred Scallion Chipotle Crema

Yes, charred scallions. Brilliant, right?

Sadly, I can’t take credit for this idea. My partner was actually watching The Kitchen on Food Network one morning and saw Jeff Mauro make a crema using charred scallions, adobo, and sour cream. You can check out that recipe here. It sounded amazing, so we decided to whip up a vegan version, which has now become one of our obsessions. We put it on everything, but it’s especially good on tacos. As you can see here.


Charred Scallion Chipotle Crema - The Bitchy Baker

Last night we also served it with fried green tomatoes, which was downright delightful. It’s also great on wraps, sandwiches, or used as a dip for chips, or even just put into a squeeze bottle so you can just grab it out of the fridge and squirt it directly into your mouth. Not that I’ve done that…

Moving along.


Charred Scallion Chipotle Crema - The Bitchy Baker

Recipe time, if you make this be sure to take a pic and tag me on Instagram @Bitchy_Baker <3


Charred Scallion Chipotle Crema - The Bitchy Baker

Charred Scallion Chipotle Crema

Prep Time: About 10 Minutes + 4 Hours Soak Time for Cashews
Cook Time: About 30 Minutes
Yield: About 1 1/2 cups

Ingredients:

  • 4 scallions, trim off just the very end of the bulb

  • 3/4 cup soaked raw cashews (see note)

  • 1/2 cup water (plus more as needed)

  • 1-3 canned chipotle peppers in adobo sauce, adjust based on how much heat you like (see note)

  • 2 tablespoons reserved adobo sauce from canned chipotle peppers

  • 2 teaspoons maple syrup

  • Juice of 1 lime (about 2 tablespoons)

  • 1 clove fresh garlic

  • 1/2 teaspoon smoked salt, or sub regular salt (plus more to taste)

Directions:

1.) Preheat oven to 400 F. Place scallions on a baking sheet and bake for about 30 minutes, or until the scallions have charred and dehyrated. The scallions should blacken significantly. Remove from oven and allow to cool. You can also char the scallions on a grill, see note for additional instructions.

2.) Place Scallions in a high-speed blender along with all remaining ingredients. Start with just one chipotle pepper if you don’t have a high tolerance for spicy food. Blend on high for 45 seconds, or up to a minute. The mixture should be smooth and creamy.

Note: You can also do this in a regular blender so long as your cashews have soaked long enough, it will just take a little longer to become smooth.

3.) Taste the crema and adjust seasoning to your taste. Also check the consistency, if it seems too thick, add another tablespoon or so of water. Bear in mind, as the crema sits in the refrigerator it will become thicker. I like to make mine just a little runnier than I’d normally want to begin with. If you would like your crema to be spicier, you can add one or two more chipotle peppers. Blend for an additional 30 seconds, or until smooth and creamy.

4.) Pour crema into an airtight container or squeeze bottle. Store in the refrigerator for 7-10 days, if it even lasts that long. Enjoy!


Recipe Notes:

1.) I recommend soaking the cashews in water overnight if possible, however 4 hours should work just find so long as you have a high speed blender. If you don’t have a high-speed blender, you can boil the cashews for about 15-20 minutes to quickly soften them. Just be sure to rinse them with cold water to cool them down before blending.

2.) You can replace the canned chipotles with chipotle powder if that’s all you have on hand. 1 teaspoon of chipotle powder per canned chipotle should work fine.

3.) If you would prefer to grill your scallions, follow the instructions in this recipe.

Recipe adapted from Jeff Mauro’s recipe on The Kitchen. See original recipe here.


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