If you close your eyes and think of Mexican food… I imagine you would see a delicious plate with a dollop of cream. Right? Always on enchiladas, quesadillas, and tacos, they are finished with crema on top. That’s why I decided to make my vegan Mexican crema.
Why you are going to love this
It’s so delicious and only has four ingredients. WHAT?! Crazy, right!? The other day, I made it, and when my daughter Sofia tried it, she said, “ Wow… this tastes like Mexico.” The kids were so happy putting a spoonful of vegan crema on top of everything they ate that week.
This vegan tofu crema is a bit tangy, creamy, dairy-free, ready in minutes, and perfect with any Mexican Dish or other dish that calls for sour cream.
How to make Mexican vegan crema?
The best part about this vegan Mexican crema how easy it is to make. All you have to do is put all the ingredients in the blender, and voilá… it’s done. This vegan sour cream recipe has tofu, lemon, shallots, salt, and a pinch of cumin. But salt doesn’t count, right? Normally, I make my sweet vegan cream with raw cashews, but I prefer to make it with tofu for this savory one.
You could make this using a food processor, high-speed blender (like a Vitamix), or even a Nutribullet.
Don’t have tofu? Use cashews instead
- Cashews are the perfect alternative if you don’t have any tofu.
- For this recipe, you can replace the 7oz of tofu with 1 cup of raw cashews.
- Make sure you are using raw cashews and not roasted and salted ones.
- Soak the cashews overnight, drain, and rinse before blending with the rest of the ingredients.
- If you are tight on time, you can soak the cashews in boiling water for around 5-7 minutes; if you use this method, make sure to let the cashews cool before using.
Tips, tricks, and recipes:
- Tofu: Look for organic tofu, and if it’s from sprouted soy, it’s even better. I usually use silken tofu, but any type works.
- Lime or lemon juice. You can also use lemon juice, but lime juice is preferred. You can substitute the juice with apple cider vinegar or add a splash to the mixture if you feel it needs more acidity.
- Where can I buy shallots? Shallots are super common in most grocery stores. They are in the same family as onions. I love them because they are the perfect flavor combination between garlic and onion.
- Where to use it? This vegan sour cream is super thick with lots of flavors. It tastes delicious on quesadillas, enchiladas, sopes, tacos, guacamole, and even salads
- Appetizer idea. If you want a little bit of healthy junk food, here is how I prepare a quick bowl of nachos: Top tortilla chips with salsa verde (green sauce), avocado chunks, and a big dollop of this vegan Mexican crema (you can even use it as a dip). Don’t forget to add some cilantro, lime juice, and sliced or diced onions.
- When to add a dollop? Add this crema to any dish to add texture and creaminess.
- What is Mexican Crema made of? Traditionally, it is made using heavy cream, buttermilk, lime juice, and salt. However, in this dairy-free alternative, I use tofu for the creaminess, shallot to add flavor, and a cup of water if you are looking for a thinner consistency and lime juice.
- Give it a twist. Add lime zest if you want to make lime crema, or if you want it smoky, add smoked paprika or chipotle peppers, etc.
Other recipes that you will love:
Mexican vegan crema
Equipment
- Bowl or Container
Ingredients
- 7 oz firm or silk tofu
- 1 lemon – it’s juice
- ½ shallot
- 1 tsp salt
- one pinch of ground cumin
Instructions
- Blend all of the ingredients. If you need extra liquid, add one or 2 tablespoons of water.
Video
Notes
-if you don’t have shallots, you can add a very small piece of onion and a little bit of garlic
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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