Directions

1. To make the crema, soak the blanched almonds, either cover with filtered water for 8 hours or cover with boiling water for 10 minutes, drain, and discard the soaking liquid.
2. Do not use the soaking liquid to make the crema. Throw the drained almonds the clean filtered water, and the rest of the crema ingredients (1/2 cup fresh lime juice, 1 bunch cilantro, 1 Tbsp lime zest, 1 Tbsp minced jalapeno, 1 Tbsp apple cider vinegar, 1 tsp coconut sugar, 1 tsp sea salt) into your KitchenAid® blender and puree on high for 30 to 60 seconds until smooth and creamy. Set aside.
3. To make the quick-pickled onion, combine the 1/2 cup apple cider vinegar and 1/2 cup coconut sugar in a mason jar and add 1 cup onions. Secure the lid. Shake to combine, and leave on the countertop for the flavors to mesh.