HOW TO MAKE VEGAN MEXICAN CREMA with four ingredients?

This recipe for vegan Mexican cream is the perfect recipe to finish off any dish.

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.

vegan mexican crema

Why you are going to love this version

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, and it is creamy, dairy-free, ready in minutes, and perfect with any Mexican Dish or other dish that calls for sour cream.

ingredients for vegan mexican crema

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 use a food processor, high-speed blender (like a Vitamix), or even a Nutribullet to make this.

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.

vegan mexican crema in a blender

Tips, tricks, and recipes:

  • Tofu, look for organic tofu, and if it’s from sprouted soy, even better; usually, I like to 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 to buy shallots? Shallots are super common in most grocery stores. It’s in the same family as onions. I love it because I feel that it is 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, 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 and 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, 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 want it to be smoky, add smoked paprika or chipotle peppers, etc.
vegan mexican crema

Other recipes that you will love:

So here is the recipe for this dairy-free substitute for crema vegan Mexican crema. I hope you like it as much as I do and have it ready in the fridge in a jar so you can put it on everything.

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Mexican vegan crema

Alejandra Graf
This recipe for vegan Mexican cream is the perfect recipe to finish off any dish.
4.79 de 14 votos
Prep Time 10 minutes
Total Time 10 minutes
Course Basics
Cuisine Mexican vegan food
Servings 1 cup
Calories 207 kcal



  • 7 oz firm or silk tofu
  • 1 lemon – it’s juice
  • ½ shallot
  • 1 tsp salt
  • one pinch of ground cumin


  • Blend all of the ingredients. If you need extra liquid, add one or 2 tablespoons of water.



-this cream last in the fridge for 3 to 4 days in a tightly sealed jar
-if you don’t have shallots, you can add a very small piece of onion and a little bit of garlic


Calories: 207kcalCarbohydrates: 17gProtein: 19gFat: 9gSaturated Fat: 1gSodium: 2337mgPotassium: 191mgFiber: 5gSugar: 4gVitamin C: 58.2mgCalcium: 276mgIron: 3mg
Keyword tofu sour cream, vegan crema, vegan sour cream


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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