Meatless Monday - Chipotle Avocado Cream

Here's a great topping (slightly modified) from Let Them Eat Vegan, for any Mexican dish or dip for chips.  

(Thick) black bean soup topped with Chipotle Avocado Cream

Using an immersion blender and tall cup or jar, puree:
1/2 cup water
1 cup (fairly packed) ripe avocado
1/3 cup raw cashews (soaked beforehand is preferable, but not essential)

Start on slow, then increase speed to high until very smooth and creamy.  Add additional water to thin, as desired.  Add:
1 1/2 to 2 Tbs freshly squeezed lemon or lime juice
1/2 tsp sea salt
1/4 tsp (or more) chipotle sauce (optional)

I used this first as a garnish for black bean soup, and the following day, my littlest finished if off with pita chips.  The combination of protein from the cashews and healthy fats from the avocados makes it a delicious and nutritious snack.



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