Why you are going to love this
If you love Mexican cuisine, this vegan Mexican crema is a game-changer for dishes like tacos, enchiladas, and quesadillas. With only four ingredients—tofu, fresh lime juice, shallots, and salt—it brings a tangy, creamy touch that feels authentically Mexican. Even non-vegans will find it delicious!
This crema is not only dairy-free but quick and healthier than the traditional version. Whether you’re new to plant-based cooking or a seasoned pro, it’s a must-try for your next Mexican-inspired meal.
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.
How to make Mexican vegan crema?
Simply blend all the ingredients in a high-speed blender until smooth. Add a splash of water for a thinner consistency. This vegan tofu crema is perfect for drizzling over Mexican dishes or serving as a dip for chips and fresh veggies.
Tofu-Free Option: Try Cashews
- 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 meal 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..
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