If you don’t have a Vitamix, soak your cashews overnight in a bowl of warm water, drain, rinse and use a food processor to make the cream. The longer the better for a smooth sauce. You don't want it gritty. I find soaked cashews work better in a food processor than a standard blender. Alternatively, you can use raw cashew butter if you have that and don’t have a Vitamix. Use the same weight amount (45g), which is about 3 tablespoons.

Preheat the oven to 450°F and line a sheet pan with parchment paper. Add the Serrano peppers to the pan. Place the garlic cloves (with skins on) inside foil and wrap it up and place on the same pan. Add the onions to a piece of parchment paper and wrap it up and fold over the top. Place on the pan as well (see photo). Roast for 10 minutes.

The peppers should be beginning to have a lovely char to their edges. Remove and let cool a few minutes. Carefully remove the stem and scrape out the seeds. I use a fork to hold down the stem as I scrape out the seeds so that my fingers don’t touch the seeds. These are very, very spicy and you don’t want that on your fingers. Peel the garlic as well.

Place the cashews, roasted onion, peeled garlic, start with just 1 Serrano pepper, tomatoes, lime juice, cumin, oregano and salt to a high-powered blender. I used my Vitamix. If using soaked cashews, use a food processor. Blend until super smooth, thick and creamy. I like to blend in my Vitamix until it gets super hot. This is where you really get that full taste of the amazingggg flavor. Taste and if you want it spicier, add the 2nd pepper. This will greatly vary according to your pepper. I nearly cried with how yummy it was. Otherwise, add to a pot and heat over low until hot. Taste and tell me that isn’t fantastic, spicy, creamy and amazing. At first bite, it doesn’t taste so spicy, but within about 3 seconds it hits you and you’re like “ooooh yeahhhh”. This cream is amazing on pretty much everything. I’ve had it on roasted Buddha bowls, avocado toast, burritos and as a dip for chips!