Vegan Cilantro Crema – nut-free, made with silken tofu. Rich and creamy without a whole lot of calories or dairy. Spoon it over tacos, enchiladas or even baked potatoes ….you’ll find a million things to do with it! For a SOY-FREE version, see recipe notes! 

vegan cilantro cream

This recipe for Vegan Cilantro Crema really couldn’t be any easier. It’s nut-free, low calorie and made with silken tofu. I love it because it feels rich and creamy without a whole lot of calories or dairy. Spoon it over tacos, enchiladas or even baked potatoes ….you’ll find a million things to do with it! See the SOY FREE VERSION in the notes.

It’s a healthy take on Mexican Green Sauce – like the kind you see at real authentic taco stands in Mexico. Sometimes its called creamy jalapeño sauce, or creamy green sauce. You get the idea. 😉

Keep it vegan, or sub sour cream (or a combo of sour cream and mayo) for the silken tofu.

vegan cilantro crema

You can keep the Vegan Cilantro Crema textured as you see here.

cilantro cream

Or blend it until it is silky and smooth and vibrant green….. your call!

When we were catering, I’d blend it smooth like this when putting it in a squeeze bottle.  Kind of handy to have in the fridge. Vegan Cilantro Crema - nut-free, made with silken tofu. Rich and creamy without a whole lot of calories or dairy. Spoon it over tacos, enchiladas or even baked potatoes ....you'll find a million things to do with it! | www.feastingathome.com #vegancilantrocream

Enjoy this on Vegan Mexican Dishes! Let me know what you think in the comments below!

xoxo

 

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vegan cilantro cream

Vegan Cilantro Crema

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Total Time: 10
  • Yield: 12 1x
  • Category: sauces and condiments
  • Method: blend
  • Cuisine: mexican
  • Diet: Vegan

Description

This recipe for Vegan Cilantro Crema really couldn’t be any easier. It’s nut-free, made with silken tofu. I love it because it feels rich and creamy without a whole lot of calories or dairy. Spoon it over tacos, enchiladas or even baked potatoes ….you’ll find a million things to do with it! See the SOY FREE VERSION in the notes.


Ingredients

Scale
  •  12-ounce package silken tofu (see notes)
  • 1 tablespoon olive oil
  • 12 tablespoons lime juice
  • ½ teaspoon salt
  • 1 fat garlic clove
  • ½ bunch cilantro (tender stems ok)
  • ½ a jalapeno (sliced)

Instructions

  1. Place the silken tofu, oil, lime juice, garlic and salt into a food processor and blend until very smooth, scraping down sides if need be, blending more.
  2. Add the jalapeño and cilantro and pulse repeatedly until desired consistency.  Sometimes I’ll blend this until very smooth like pictured above and vibrant green ( great for squeeze bottles) and sometimes I’ll leave a little texture ( see other photo). BUT, keep in mind, you want the silken tofu base – very very smooth, however you choose to go. 🙂
  3. Taste, adjust salt lime and jalapeno to toast. Add some chili flakes if you like.
  4. For a little more richness add another tablespoon or two of olive oil.

Notes

SOY FREE: You could also make a cashew cream or hemp cream instead of using the silken tofu. Blend 3/4 cup soaked cashews with 3/4 cup water. Or use 3/4 cup hemp seeds with 3/4 cup water. Blend until smooth, then add remaining ingredients.

Nutrition

  • Serving Size: 1 ½ tablespoons
  • Calories: 29
  • Sugar: 0.1 g
  • Sodium: 98 mg
  • Fat: 2.1 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 0.8 g
  • Fiber: 0.2 g
  • Protein: 1.9 g
  • Cholesterol: 0 mg

Keywords: vegan cilantro cream, cilantro cream, cilantro lime cream, cilantro Crema, cilantro Crema vegan, vegan cilantro Crema

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. I made this recipe to go with your broccoli quinoa patties, but then used it with the farmers market enchiladas as well. Great with both!

    I doubled the recipe, and froze the rest in 1/2 cup baggies to pull out and serve with my frozen patties. Freezing and thawing doesn’t seem to hurt it at all.

  2. I am SO glad I found this!! This tastes exactly like the green sauce from a beloved Tex-Mex restaurant near me. My sister has been hesitant to try tofu, and I think this recipe will open her up to it. Thank you for this unique and delicious idea!

  3. Hello, I am Mexican from Guadalajara. I like your recipes in general:) but I think your sauce was based on some Tex MEX sauce. The way we make creamy cilantro green sauce is: green small tomatoes, cilantro, sat, onion, Chile serrano to ones taste and the creamy part comes from mixing with avocado. Don’t cook it, it’s all just mixes together. Better eat it fresh too:) try it sometime, is nutritious and delicious!

    1. Hi there, thanks for this! This recipe is based on a green sauce in Mexico made from cilantro, lime and mayo. The silken tofu replaces the Mayo here. We have something similar to what you describe, on the blog titled Avocado Sauce, or Avocado Salsa. Just curious, what do you call this Avocado sauce you describe, in Spanish?

  4. So good and so easy! I had to use medium firm tofu because the store did not have soft or silken. It turned out a bit thicker, but I thought that was perfect. The tofu also came in 16-oz size (not 12) so I increased everything a tad to match and it made a full mason jar, so quite a bit. Make sure to taste your jalapeno! I used a whole one (we love spice in this house) and it did not disappoint, it was spicy! This was my first time using tofu as a base for a vegan sauce and I think it is genius. Way better than cashews, which I can never get smooth enough (even with my Ninja). Loved this recipe and will definitely make it again.

  5. Just tried this recipe tonight. The mushrooms were super flavorful and the cilantro cream sauce really added the moisture and a little kick that brought the dish together. Great vegan recipe!

  6. Excellent on egg white omelettes!

    How long can it be kept in the fridge and can it be frozen?

    1. Keeps to 4 days in the fridge. I haven’t tried freezing it- not sure how the consistancy would be after?

  7. This recipe is so easy and what a crowd pleaser! It’s got so much flavor but doesn’t overwhem. What a find!

  8. What if there’s not Silken tofu in my area? Then what do you strongly recommend? I have been on plant based for about 3 weeks now and I trying to learn and expand plant based ways to explore flavors as well.

    1. You could try equal parts soaked raw cashews and water, (or hemp seeds and water) blended until silky smooth. Perhaps 2/3 cup each??

  9. I am on the look out to replicate the best vegan Nacho’s ever. A little joint we used to have in Portland named, proper eats, served them with a silken tofu cilantro “sourcream”- so excited to try this.

  10. I love this recipe! On scallops or spaghetti, or both! Just perfect…I added a small amount of beetroot to make it colourful but the recipe is perfect as it is

  11. Thank you for the most flavorful vegan chili ever. I have been plant based for 8 years and have tested more than my fair share of vegan chili recipes and this by far is the tastiest. So much so that my kids who can take chili or leave it both had seconds and my in-laws who are my newest converts to the plant based lifestyle also both had seconds! Wow, what a wonderful gift. This will truly be a rotation addition. Thank you for sharing your gifts!