Cilantro Cashew Crema

When at a taco shop (9 times out of 10 it's name ending in a 'berto's) I honestly used to order based off which items had sour cream on them. The old me thought, "the creamier, the better!" Nowadays, though dairy and I are no longer amigos, I still crave a glob of something cold and somewhat tart atop my lettuce leaf tacos or cheese-less chili rellenos (recipe to be posted soon). This cashew-based cream is versatile (I just ate it with kale and eggs) and easy to make. Adios leche! All I need are cashews :)

Cilantro Cashew Crema served on a Cheese-less Chili Relleno with a Cilantro Kohlrabi Slaw

Cilantro Cashew Crema
3/4 cup cashews 
1 large clove of garlic
1/2 cup water
1/2 heaping cup of chopped cilantro
3-4 tbsp lemon juice
3 tbsp avocado
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder

Soak the cashews overnight OR boil water, pour over and let sit for an hour. Rinse. 
Put cashews and all other ingredients in a food processor. 
Blend!
Add more water if necessary. 
Depending on the strength of your food processor, should be pretty creamy. 
Mine came out a bit gritty (my cuisineart is on it's last legs) but was still awesome.