Why you are going to love this
If you love Mexican cuisine, you know how essential crema is for dishes like tacos, enchiladas, and quesadillas. This vegan Mexican crema recipe is the perfect plant-based alternative, made with just four ingredients: tofu, lemon, shallots, and salt. It’s creamy, tangy, and easy to bring authentic Mexican flavor to your meals.
It’s so delicious and has only four ingredients. The day I made it, my daughter Sofia said, ‘Wow… this tastes like Mexico.’ The kids were so happy that they put a spoonful of vegan crema on top of everything they ate that week.
This vegan cream is so delicious that even non-vegans will love it. It’s not only dairy-free, but it’s also quick to prepare. Your family will be impressed with this vegan recipe, and you can enjoy it guilt-free knowing it’s healthier than the traditional version. Whether you’re new to vegan cooking recipes or a seasoned pro, this recipe is a must-try for your next Mexican-inspired meal.
How to make Mexican vegan crema?
Making this vegan sour cream is incredibly easy. Simply blend all ingredients in a high-speed blender until smooth. If you need a thinner consistency, add a splash of water. This vegan recipe is perfect for drizzling over Mexican dishes or using as a dip for chips and veggies.
Don’t have tofu? Use cashews instead
- Cashews are the perfect alternative to tofu. My vegan cashew sour cream recipe has all the instructions; remember to read that post.
- 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 short on time, you can soak the cashews in boiling water for 5-7 minutes; if you use this method, make sure to let the cashews cool before using them.
Frequently asked questions
Tips for Success
- 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.
- Give it a twist. Add lime zest to make lime crema, or if you want it smoky, add smoked paprika or chipotle peppers, etc.
Pairing suggestions
- This vegan sour cream is super thick with lots of flavors. It tastes delicious on quesadillas, enchiladas, sopes, tacos, guacamole, and even salads
- This vegan Mexican recipe is versatile and can be used on a variety of dishes. Add a dollop to your vegan burrito bowls, salads, or tacos. It also works well with vegan meals recipes like roasted vegetables or grilled corn.
Mexican vegan crema
Equipment
- Bowl or Container
Ingredients
- 7 oz firm or silk tofu
- 1 lime – it’s juice
- ½ shallot
- 1 tsp salt
- one pinch of ground cumin optional
Instructions
- Blend all of the ingredients. If you need extra liquid, add one or 2 tablespoons of water.
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 with a 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..
- Granola clusters - October 20, 2024
- Entomatadas Mexicanas - October 17, 2024
- Homemade Apple Pie Spice Mix - October 15, 2024