From The East Bay Avocado by Jillian Steinberger
This clever topping comes from Heather Haxo Phillips, an Iyengar yoga instructor and former owner of Raw Bay Area, through which she inspired and educated people about the power of raw food. Use this “crème fraîche” as a topping for tacos or enchiladas. She also suggests it as a dressing for a salad of Romaine lettuce.
1 tablespoon lime juice
½ teaspoon sea salt
⅔ cup purified water, or more as needed
Put all of the ingredients in a blender with just enough water to barely cover. Blend until the mixture reaches the consistency of thick, velvet-smooth sour cream.