HOW TO MAKE VEGAN MEXICAN CREMA with four ingredients?

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 they are finished with crema on top. That’s why I decided to make my vegan Mexican crema.

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 that they ate that week.

This vegan tofu crema is a bit tangy, it is creamy, dairy-free, ready in minutes, and perfect with any Mexican Dish or any other dish that calls for sour cream.

ingredients for vegan mexican crema

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, lemon, shallots, salt, and a pinch of cumin. But salt doesn’t really count, right? Normally I make my sweet vegan cream with raw cashews (affiliate link), but for this savory one, I prefer to make it with tofu.

You could use a food processor (affiliate link), high-speed blender (like a Vitamix (affiliate link)), or even a Nutribullet to make this.

Dont have tofu? Use cashews instead

  • If you dont have any tofu on hand, cashews (affiliate link) are the perfect alternative.
  • For this recipe, you can replace the 7oz of tofu for 1 cup of raw chashews.
  • Make sure you are using raw cashews (affiliate link) and not roasted and salted ones.
  • Soak the cashews (affiliate link) overnight, drain and rinse before blending with the rest of the ingredients.
  • If you are tight on time, you can soak the cashews (affiliate link) in boiling water for around 5-7 minutes, if you use this method make sure to let the cashews (affiliate link) cool before using

vegan mexican crema in a blender

Tips, tricks, and recipes:

  • Tofu, look for organic tofu and if it’s from sprouted soy, even better, normally I like to use silken tofu, but any type works
  • Lime or lemon juice. You can also use lemon juice, but lime juice is prefered. You can definetly substitute the juice with apple cider vinegar (affiliate link) or add a splash to the mixture if you feel it need 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 flavor. It tastes delicious on quesadillas, enchiladas, sopes, tacos, guacamole, and even salads
  • Appetizer idea. If you want a little bit of healthy junk food idea, here is how I prepare a quick bowl of nachos. Top tortilla chips, salsa verde (green sauce), avocado chunks, and a big dollop of this vegan Mexican crema (you can even use it as a dip), dont 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 some flavor, cup water if you are looking for a thinner consistency, and of course 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.
vegan mexican crema

Other recipes that you will love:

So here is the recipe for this dairy-free, substitute for crema 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?

vegan mexican crema

Mexican vegan crema

Alejandra Graf
This recipe for vegan Mexican cream is the perfect recipe to finish off any dish.
4.88 de 8 votos
Prep Time 10 mins
Total Time 10 mins
Course Basics
Cuisine Mexican vegan food
Servings 1 cup
Calories 207 kcal


  • High-speed blender
  • Bowl or Container


  • 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


Calories: 207kcalCarbohydrates: 17gProtein: 19gFat: 9gSaturated Fat: 1gSodium: 2337mgPotassium: 191mgFiber: 5gSugar: 4gVitamin C: 58.2mgCalcium: 276mgIron: 3mg
Keyword tofu sour cream, vegan crema, vegan sour cream


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.
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3 years ago

5 stars
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.

Enriqueta E Lemoine
3 years ago

5 stars
Ale, I need this in my life right know! And I’m looking forward for the cashew one!

Blanca D
Blanca D
3 years ago

5 stars
I remember you mentioning this crema. I have to try the recipe!

mavi trapos
3 years ago

5 stars
wow! It looks like so easy, but I don’t like tofu, maybe the recipe yes!

Ana Cristina Enríquez
Ana Cristina Enríquez
3 years ago

5 stars
OMG! This looks just delicious! As a Mexican, crema is a must in my food. I will try this recipe for my vegan days.

Andres Schmucke
3 years ago

I love mexican food. This recipe is so awesome. I gona try it.





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