Easy Vegan Mexican Crema

There are plenty of Mexican crema recipes out there, including vegan recipes, but they either take a really long time to make or require really expensive ingredients, like raw cashews. I wanted to create a recipe that would be simple to make with very few ingredients so that anyone could make this recipe, even with very little time.

What is Mexican crema?

Mexican crema is most similar to the American sour cream, but it’s much thicker, silkier, and has a richer flavor. It can be added to tacos, soups, or anything you want to add a bit more flavor to. It’s also amazing paired with spicy foods as the flavors complement each other very well.

Does it need to be refrigerated?

Yes! Even though this recipe is plant-based, it still needs to be refrigerated. It will get thicker in the fridge and I recommend tasting it each time you take it out and adjusting flavors if needed (i.e. adding more lime juice, salt + pepper, or just thinning it with a bit of water).

What else can I use this crema for?

As mentioned before, you can add it to tacos or soups, but you can also top it on taquitos, bowls, enchiladas, elote (Mexican Street Corn) and more. It complements the heat in spicy dishes and adds a nice texture and flavor profile to other dishes.