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 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.
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 (affiliate link), lemon, shallots, salt, and a pinch of cumin. But salt doesn’t count, right? Normally I make my sweet vegan cream with raw cashews (affiliate link), but I prefer to make it with tofu (affiliate link) for this savory one.
You could use a food processor (affiliate link), high-speed blender (like a Vitamix (affiliate link)), or even a Nutribullet to make this.
Don’t have tofu? Use cashews instead
- Cashews (affiliate link) 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, 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 (affiliate link), 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.
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.
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Mexican vegan crema
Equipment
- High-speed blender
- 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.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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Que maravilla, Ale! Me recuerda la tofunesa, que me fascina. Me la guardo para probarla! Más sana y así no tengo que comprar crema que siempre se me queda demasiado en el pote.
Ale, I need this in my life right know! And I’m looking forward for the cashew one!
I remember you mentioning this crema. I have to try the recipe!
wow! It looks like so easy, but I don’t like tofu, maybe the recipe yes!
OMG! This looks just delicious! As a Mexican, crema is a must in my food. I will try this recipe for my vegan days.
I love mexican food. This recipe is so awesome. I gona try it.