Looking for a simple way to take your tacos, enchiladas, nachos, or even your favorite wrap to the next level? Allow me to introduce you to this ridiculously easy vegan cilantro lime crema recipe. With just 6 ingredients and a food processor, you'll whip up a creamy, zesty, yet refreshingly tangy sauce that you'll want to drizzle over everything. Consider yourself warned - once you try it, there's no going back.
This recipe pairs well drizzled over these amazing vegan black bean spinach enchiladas, spicy black beans, or black bean burrito bowl.
Prior to getting into this recipe, here is some information on Mexican crema incase this is something new to you! Mexican crema, sometimes simply called crema, is a cultured dairy product similar to sour cream but with a milder flavor and thinner consistency. Mexican crema is typically made with heavy cream and buttermilk, and it may also include salt and lime for flavor. It's commonly used as a topping or garnish for various dishes, providing richness and a touch of acidity. It's often drizzled over tacos, tamales, and other Mexican dishes, or used as a dipping sauce for chips or vegetables.
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Ingredients
- Plain unsweetened almond milk yogurt - For this vegan crema, I opted for Kite Hill's dairy-free almond yogurt. It's an excellent choice for sauces and dips due to its creamy texture, lack of added sugar, and higher fat content. Additionally, it's unflavored, making it adaptable to taking on the flavors of the other ingredients used.
- Cilantro - lends a herbaceous, refreshing taste and a lively green hue.
- Plant-based mayo - enhances the creaminess of sauce. I love Hellman's vegan mayo.
- Garlic - imparts a robust, savory taste.
- Lime - adds brightness.
- Salt - levels up all the flavors.
See recipe card for quantities.
Instructions
I love a recipe that requires little work, how about you?
Combine all the ingredients a food processor.
Blend until the sauce is smooth and creamy, and the cilantro is finely chopped into small green specks.
Substitutions / Variations
- Garlic - for an extra garlicky kick, consider adding an additional clove.
- Spices - a ¼ teaspoon of powdered coriander, onion powder, cumin or red pepper flakes could be added to give this sauce a little more oomph.
The recipe is gluten-free and dairy free.
Equipment
You will need a food processor to make this vegan cilantro lime crema.
If you want to use a blender instead, then blend all ingredients except for the cilantro until smooth. Next, add in your cilantro and pulse until broken down and the sauce is creamy with specks of green.
Storage
Store in an air tight container in the fridge. Good for 5 days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to add this vegan cilantro lime crema to:
Vegan Cilantro Lime Crema
Equipment
- Food Processor (Or blender, see tip in text above if using a blender)
Ingredients
- 1 cup plain unsweetened almond milk yogurt, I used Kite Hill's dairy-free almond yogurt.
- 1 cup cilantro
- 2 tablespoons plant-based mayo, I used Hellman's vegan mayo
- 1 clove garlic
- 1.5 tablespoons lime juice
- ½ teaspoon salt
Instructions
- Combine the yogurt, cilantro, mayo, garlic, lime juice, and salt in a food processor. Blend until the sauce is smooth and creamy, and the cilantro is finely chopped into small green specks.
Thanks for coming! Let me know what you think: