About this vegan crema
This vegan Mexican crema is a game-changer for anyone who loves authentic Mexican flavors but wants to keep things dairy-free. Made with only 4 ingredients (silken tofu, lime juice, shallots, and salt), this crema is bright, creamy, and unbelievably easy to make. Perfect for tacos, enchiladas, quesadillas, or even roasted veggies.
The first time I made it, my daughter Sofia said, “Wow… this tastes like Mexico!” And that was it. Everyone started putting it on everything for the whole week.
Why this version works
- Authentic flavor: Tangy, fresh, and just like crema should taste.
- No soaking, no fuss: Ready in 5 minutes. No cashew soaking needed.
- Healthy and light: Lower fat and calories than dairy or nut-based cremas.
- Versatile: Great on tacos, bowls, soups, or as a dip.
Ingredient notes
- Tofu: Use silken or soft tofu for a smooth, creamy texture. Firm tofu works too, just add a little more water when blending.
- Lime juice: Freshly squeezed adds the best tang. Lemon works in a pinch.
- Shallots: These bring in a mild, almost sweet onion flavor.
- Salt: Start with a small pinch and adjust to taste.
How to make vegan crema
- Add tofu, lime juice, chopped shallots, and salt to a blender.
- Blend until completely smooth and creamy.
- Taste and adjust the seasoning. Add a splash of water to thin it out if needed.
- Transfer to a jar and store in the fridge for up to 5 days.
Tips
- If using firm tofu, blend with 2 to 3 tablespoons of water for better consistency.
- Want more tang? Add extra lime or a splash of apple cider vinegar.
- For smoky flavor, add a pinch of chipotle powder or smoked paprika.
- Add lime zest for a citrus-forward twist.
What to put vegan crema on
- Tacos (any kind, seriously)
- Enchiladas and sopes
- Quesadillas
- Burrito bowls and grain bowls
- Roasted vegetables and grilled corn
- As a dip with chips or crudités
How to store
Keep the crema in a sealed glass jar in the fridge for up to 5 days. It thickens slightly as it chills. Give it a stir before using, or add a splash of water to loosen it up. It doesn’t freeze well because the texture changes when it thaws.
Frequently asked questions
Vegan Mexican Crema
Equipment
Ingredients
- 1 block 12 oz silken or soft tofu
- 2 tablespoons fresh lime juice about 1 lime
- 1 small shallot roughly chopped
- ¼ teaspoon sea salt adjust to taste
Instructions
- Add the tofu, lime juice, chopped shallot, and salt to a blender.
- Blend until completely smooth and creamy, scraping down the sides if needed.
- Taste and adjust the seasoning. Add a splash of water (1 to 2 tablespoons) to thin it out if you want a pourable consistency.
- Transfer to a sealed glass jar and refrigerate. Use within 5 days.
Notes
- This crema will last in the fridge for 3 to 4 days in a tightly sealed jar.
- If you don’t have shallots, you can substitute a small piece of onion and a little garlic.
- If using firm tofu, add 2 to 3 tablespoons of water when blending for a smoother texture.
- For extra tang, add more lime juice or a splash of apple cider vinegar.
- For a smoky version, blend in a pinch of chipotle powder or smoked paprika.
- It thickens slightly in the fridge. Stir or add a splash of water before using.
- Does not freeze well.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.