About this recipe
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 you are going to love this
- 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 with tofu
- Add tofu, lime juice, chopped shallots, and salt to a blender.
- Blend until completely smooth and creamy.
- Adjust the seasoning and add a splash of water to thin it out.
- Store in a sealed jar in the fridge for up to 5 days.
Home cook to home cook tips
- If using firm tofu, blend with 2–3 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.
Frequently asked questions
How 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
- This vegan Mexican recipe is versatile and can be used on various dishes. Add a dollop to your vegan burrito bowls, salads, or tacos. It also works well with vegan recipes like roasted vegetables or grilled corn.
Vegan Mexican Crema (Tofu-Based)
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.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨