Easy Vegan Venezuelan Leche De Tigre Recipe
This secret weapon adds Venezuelan flavor to fish, salad, dessert and more
As the chef at De Maria in New York, Adriana Urbina unites the traditional flavors of her Venezuelan upbringing with local and seasonal ingredients, having fun with memory and playing with style. One of her go-to recipes is this take on leche de tigre, which she makes her own with three types of citrus and cashews for a silky texture. Though traditionally used in ceviche, she uses it to add nuance to anything that could benefit from a punch of sweet and sour—not just fish dishes. Urbina stresses the importance of adding the salt at the end, so that all the flavors have the chance to come to life.
To learn more, read "Secret Weapon: Cashew Leche de Tigre."
Recipe adapted from Adriana Urbina, De Maria, New York NY
Cashew Leche de Tigre
Get this recipe for a vegan version of traditional Venezuelan leche de tigre, which comes from all-day restaurant De Maria in New York City.
Ingredients
- 1 cup raw cashews
- ½ cup lemon juice
- ¼ cup orange juice
- ¼ cup grapefruit juice
- ½ teaspoon black pepper
- ½ teaspoon salt
Directions
- Combine all ingredients in a blender and blend until you have a smooth sauce. Season to taste with salt.
Nutrition
| Calories per Serving | 214 |
| Total Fat | 15.5 g |
| Saturated Fat | 2.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 15.9 g |
| Dietary Fiber | 1.4 g |
| Total Sugars | 5.5 g |
| Sodium | 225.1 mg |
| Protein | 6.7 g |
