Cilantro Lime Crema Recipe
This vegan cilantro lime crema is tangy and zesty, rich and creamy, and without many calories, nuts, or dairy. Spoon it over tacos, enchiladas, or even baked potatoes—you'll find a million ways to use it!
How to Make the Best Cilantro Lime Crema
This cilantro lime crema is one of those versatile sauces you’ll want to keep in your fridge at all times. It’s tangy from the fresh lime juice, herbaceous from the cilantro, and has just the right amount of heat from the jalapeño. The best part? It comes together in about 10 minutes with just a food processor.
What makes this recipe special is its vegan-friendly base using silken tofu, which creates an incredibly creamy texture without any dairy. Don’t worry—you won’t taste the tofu at all. It simply provides the smooth, rich consistency that makes this crema so irresistible. If you prefer a traditional version, you can easily swap in sour cream instead.
Drizzle this crema over tacos, enchiladas, burrito bowls, grilled corn, or baked potatoes. It also works beautifully as a dip for chips or fresh vegetables. Once you try it, you’ll find endless ways to use this zesty, creamy sauce.
Cilantro Lime Crema
This vegan cilantro lime crema is tangy and zesty, rich and creamy, and without many calories, nuts, or dairy. Spoon it over tacos, enchiladas, or even baked potatoes—you'll find a million ways to use it!
Ingredients
Cilantro Lime Crema
Instructions
Cilantro Lime Crema
- Place the silken tofu, olive oil, lime juice, garlic and salt into a food processor and blend until very smooth, scraping down sides if need be, blending more.
- Add the jalapeño and cilantro and pulse repeatedly until desired consistency. Sometimes I'll blend this until very smooth (great for squeeze bottles) and sometimes I'll leave a little texture with flecks. Keep in mind, you want the silken tofu base very very smooth, however you choose to go.
- Taste, adjust salt, lime and jalapeño to taste. For a little more richness add another tablespoon or two of olive oil.
Notes
- For a soy-free version, substitute the silken tofu with one cup of sour cream or cashew cream.
- This crema keeps well in the refrigerator for up to one week.
- Nutrition information is based on 2 tablespoons serving using silken tofu.
