Recipe by Dreena Burton.
cup ripe avocado, cut in chunks (about 1 ½ medium-large avocados)
cup raw cashews
Tbsp freshly squeezed lemon juice
tsp sea salt
tsp chipotle hot sauce
Using an immersion blender, combine all ingredients (starting with ½ cup water) in a deep cup or jar.
Start on a slow speed to incorporate cashews, and then increase speed to high until very smooth and creamy. Add additional water to thin as desired.
Dollop cream on soup, or use to dip with tortilla chips.
Note: Since the soup is spicy, this cream is best with a small amount of chipotle hot sauce to give a hint of flavor but no added heat. If you like the heat, though, add more hot sauce to taste!