5 from 5 votes

Mexican vegan crema

This recipe for vegan Mexican cream is the perfect recipe to finish off any dish.
10 mins
1 cup
Calories: 207kcal

Ingredients

  • 7 oz firm or silk tofu
  • 1 lemon - it’s juice
  • ½ shallot
  • 1 tsp salt
  • one pinch of ground cumin

Instructions

  • Blend all of the ingredients. If you need extra liquid, add one or 2 tablespoons of water.

Notes

Note
-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

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: Piloncillo&Vainilla