If you close your eyes and think of Mexican food… I imagine that you would see a delicious plate with a dollop of cream on top. Right? Always on enchiladas, quesadillas, tacos… Everything has cream on top. That’s why I make my vegan Mexican crema.
It’s so delicious and only has four ingredients…WHAT?! Crazy, right? ??The other day I made, 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 that they ate this week.
And 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, lemon, shallots, salt, and a pinch of cumin. But salt doesn’t really count, right? Normally I make my sweet vegan cream with cashews, but this savory one, I prefer to make it with tofu.
Tips, tricks, and recipes:
- look for organic tofu and if it’s from sprouted soy, even better
- shallot is super common in most grocery stores. It’s in the same family as onions. I love it because I feel like it is the perfect flavor combination between garlic and onion.
- This cream is super thick with lots of flavor. It tastes delicious on quesadillas, enchiladas, sopes, tacos, and guacamole….
- and if you want a little bit of healthy junk food idea…I like to eat it with organic tortilla chips, salsa verde, avocado chunks, and a big dollop of Mexican cream
So here is the recipe for this
vegan Mexican crema
I hope you liked it as much as I do and have it ready in the fridge in a jar so you can put it on everything. And don’t forget to take a picture and share it on Instagram, Facebook, or save it for another time on Pinterest. However, show me how it turned out and what you put it on. OK?
Mexican vegan crema
- 7 oz firm or silk tofu
- 1 lemon – it’s juice
- ½ shallot
- 1 tsp salt
- one pinch of ground cumin
- Blend all of the ingredients. If you need extra liquid, add one or 2 tablespoons of water.
-this cream last in the fridge for 3 to 4 days in a tightly sealed jar
-if you don’t have shallots, you can add a very small piece of onion and a little bit of garlic