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A creamy liquid being poured from a blender into a rustic, yellow-speckled ceramic cup. A wooden spoon lies beside the cup on a white surface. The scene suggests the preparation of a smooth, blended drink or vegan Mexican crema.
4.75 de 16 votos

Mexican vegan crema

When you think of Mexican food, what comes to mind? I picture a delicious dish topped with a dollop of cream. It's a common finishing touch on enchiladas, quesadillas, and tacos—Mexican crema. That's why I decided to create my own vegan version of Mexican crema.
10 minutes
10 minutes
1 cup
Calories: 207kcal

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

Calories: 207kcal | Carbohydrates: 17g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Sodium: 2337mg | Potassium: 191mg | Fiber: 5g | Sugar: 4g | Vitamin C: 58.2mg | Calcium: 276mg | Iron: 3mg
Course: Basics
Cuisine: Mexican vegan food
Keyword: tofu sour cream, vegan crema, vegan sour cream
Author: Alejandra Graf
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