Vegan Mexican Crema
Vegan Mexican crema made with silken tofu, lime juice, and shallots. No soaking, no cashews, ready in 5 minutes. Tastes just like traditional crema. Perfect for tacos, enchiladas, quesadillas, and bowls.
1 cup
Calories: 207kcal
Ingredients
- 1 block 12 oz silken or soft tofu
- 2 tablespoons fresh lime juice about 1 lime
- 1 small shallot roughly chopped
- ¼ teaspoon sea salt adjust to taste
Instructions
- Add the tofu, lime juice, chopped shallot, and salt to a blender.
- Blend until completely smooth and creamy, scraping down the sides if needed.
- Taste and adjust the seasoning. Add a splash of water (1 to 2 tablespoons) to thin it out if you want a pourable consistency.
- Transfer to a sealed glass jar and refrigerate. Use within 5 days.
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 a small piece of onion and a little garlic.
- If using firm tofu, add 2 to 3 tablespoons of water when blending for a smoother texture.
- For extra tang, add more lime juice or a splash of apple cider vinegar.
- For a smoky version, blend in a pinch of chipotle powder or smoked paprika.
- It thickens slightly in the fridge. Stir or add a splash of water before using.
- Does not freeze well.
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