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! For a classic soy-free version, see recipe notes!
This cilantro lime crema recipe really couldn’t be any easier. It’s a Mexican condiment that is punchy, tangy, and flavorful while being creamy and rich- adding flavor to all your Mexican dishes. It’s nut-free, dairy-free, low in calories, and made with optional silken tofu—but you would never guess it! It’s so rich and creamy, made with fresh cilantro, lime juice, and fresh jalapeno—it packs some great flavor!
Why you’ll love our CilaNtro Lime Crema!
This version is a healthier take on Mexican green sauce – like the kind you see at real authentic taco stands in Mexico. Sometimes, it’s called creamy jalapeño sauce or creamy green sauce, typically made with sour cream and mayo. We lighten it up using silken tofu, which has zero fat and cholesterol and is high in protein.
But we also offer the classic version with sour cream (or a combo of sour cream and mayo) in the recipe card if you want to make the real deal. Lots of options here!
Use this zesty, zippy sauce as a veggie dip or spoon it over tacos, enchiladas or quesadillas.
Frist, What is crema?
Mexican crema is a cultured cream that is different from American sour cream—it’s not as thick, less tangy, and has a subtle sweetness and available at many grocery stores.
Cilantro Lime Crema Ingredients
- Silken tofu (or substitute sour cream): Silken tofu gives this a wonderfully creamy texture without added fat or cholesterol. Of course, you can make the classic version with Mexican crema, sour cream, or yogurt—see recipe notes.
- Fresh lime juice- to add a delicious tangy flavor.
- Fresh garlic clove- for a savory pungent bite! You can also use garlic powder in a pinch.
- Fresh cilantro (tender stems ok) for lovely flavor and beautiful green flecks in the sauce.
- Fresh jalapeno (sliced) to add a little freshness and heat- optional!
- Salt and black pepper to taste.
VAriations
- Instead of using silken tofu, use sour cream and mayo, or plain Greek yogurt and mayo.
- Make the classic version with Mexican Crema, available at many grocery stores!
- Blend it smooth, make it thinner, and store it in a squeeze bottle, like we did in our catering business.
- For more vegan options, use soaked cashews ( see recipe notes) or vegan sour cream.
- If you don’t have a food processor, feel free to use a blender.
How to make Vegan Cilantro Lime Crema
- Place the silken tofu, olive oil, lime juice, garlic, and salt in a food processor and blend until very smooth, scraping down the sides if need be, then blending more.
- Then add the jalapeño and cilantro and pulse repeatedly until desired consistency. Sometimes I’ll blend this until very smooth, like pictured below, and vibrant green (great for squeeze bottles and handy to have in the fridge) and sometimes I’ll leave a little texture (pictured above). Keep in mind, if using a silken tofu– you want the base to be very smooth, however you choose to go. 🙂
- Taste, adjust salt, lime, and jalapeno to taste.
How to make Traditional Cilantro Lime Crema
To make a classic cilantro lime crema using sour cream or Mexican crema, add the sour cream and mayo to the food processor with the lime juice, garlic, salt and jalapeno and pulse until smooth. Add the cilantro, and pulse again until chopped finely, leaving flecks of cilantro.
Storing Cilantro Lime Crema
Leftover crema will keep 4-5 days in an airtight container in the refrigerator. There are a hundred ways to use it! This does not freeze well.
How to use Cilantro Lime Crema
- Spoon it over burritos, tacos and fajitas! We love it over portobello mushroom tacos, Vegan Fajitas, shrimp tacos, and our fish tacos.
- Drizzle it over nachos, Farmers Market Veggie Quesadillas, or Chilaquiles to add a zesty kick of flavor!
- On enchiladas. We love it with our Enchilada Casserole, Veggie Enchiladas and our Chicken Enchiladas to add a tangy richness.
- Drizzle it over soup, like this Taco Soup or Chicken Tortilla Soup, for tangy, rich flavor.
- Over Bowls or Salads! It’s so delicious over this Burrito Bowl, or our Taco Salad.
- On Veggies. Try it over Mexican Grilled Corn or as a dip with fresh veggies or tortilla chips.
More Favorite Zesty Sauces!
- Chipotle Mayo (Mexican Secret Sauce)
- Cilantro Pesto
- Creamy Cilantro Lime Dressing
- Chipotle Ranch Dressing
- Vegan Ranch Dressing
- Vegan Queso
- Vegan Ricotta
- How to make Vegan Mayo!
Cilantro Lime Crema Recipe
- Prep Time: 10
- Total Time: 10
- Yield: 1 ¼ cup
- Category: Mexican sauce, sauces, condiments,
- Method: food processor
- Cuisine: mexican
- Diet: Vegan
Description
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! For a classic soy-free version, see recipe notes!
Ingredients
- 12-ounce package silken tofu (or one cup sour cream)
- 1 tablespoon olive oil (optional, only use if using silken tofu)
- 1–2 tablespoons lime juice, to taste
- 1/2 teaspoon salt
- 1 fat garlic clove, or sub 1 teaspoon granulated garlic
- 1/2 bunch cilantro (tender stems ok)
- 1–2 tablespoons jalapeno, sliced, more to taste.
Instructions
- 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. BUT, keep in mind, you want the silken tofu base – very very smooth, however you choose to go. 🙂
- Taste, adjust salt, lime and jalapeno to taste. For a little more richness add another tablespoon or two of olive oil.
Notes
Store in an airtight container for up to 4-5 days in the refrigerator.
Traditional version: Place 1 cup sour cream and 2-4 tablespoons of mayonnaise in a food processor with jalapeno, garlic, lime juice and salt. Pulse. Add the cilantro and pulse again until uniformly chopped but leaving flecks of cilantro. Taste and adjust salt and lime to taste.
Vegan Soy free version: 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: 2 tablespoons using silken tofu
- Calories: 35
- Sugar: 0.2 g
- Sodium: 117.7 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 0.9 g
- Fiber: 0.2 g
- Protein: 2.2 g
- Cholesterol: 0 mg
I made this sauce and my wife loved it. I wanted to ask – can silken tofu always substitute for vegan mayo or cashews? it seems like there’s no strong flavor there from the tofu.
Pretty much, it works really well and is easy to season.
Glad the crema worked out!
This is literally so delicious and easy to make… I never leave comments for stuff but had to for this recipe!
Thanks so much for the review!
I’ve made this twice within just a couple weeks of discovering this recipe…its delicious. The garlic and cilantro bring the flavor and the silken tofu and oil bring the luxurious mouthfeel.
The first time I made it with O Organics 14 oz silken tofu (all I could find locally), and the second time with the Mori-Nu silken tofu extra firm 12 oz (ordered online) as recommended here. The Mori-Nu made a thicker consistency, more like dip, whereas the O Organics made it thinner, more like sauce or dressing. I love both, and can just eat them with a spoon.
I’m inspired by your many recipes for Buddha bowls – can’t wait to start making them. This crema will be an excellent accompaniment.
Thanks for the recipes!
Thanks so much for the review Kurt. So glad you are enjoying!
Incredibly flavor packed and delicious. Simply WOW! TY for sharing!
Awesome to hear Suze!
Made this once and imagine I will always have this in the fridge! Salad dressing, taco drizzle, grilled salmon topper. So good and light and rich
Great to hear Craig! Yes, really versatile!
A bit spicy!
Hopefully in a good way? 😉
Yummy crema!! My first using silken tofu & I really love it. Went on the higher end of the lime juice & a tad more salt. Wish I had some chips to dip! Great recipe!
Glad you gave this a go!
Great, quick easy recipe absolutely delicious!
thanks Angie!
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.
Thanks so much Melanie, so helpful!
How long will this recipe last in the refrigerator?
For 3-4 days. 🙂
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!
Thanks Emily! Yes, the tofu disappears in this recipe!
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!
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?
Very yummy! I will definitely make this again.
Great to hear!
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.
Great to hear~!
What consistency of silken tofu do I use? Soft?
Any of them should work fine!
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!
Excellent on egg white omelettes!
How long can it be kept in the fridge and can it be frozen?
Keeps to 4 days in the fridge. I haven’t tried freezing it- not sure how the consistancy would be after?
This recipe is so easy and what a crowd pleaser! It’s got so much flavor but doesn’t overwhem. What a find!
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.
You could try equal parts soaked raw cashews and water, (or hemp seeds and water) blended until silky smooth. Perhaps 2/3 cup each??
Thank you! I’ll give it a try!
I used soft tofu and it was delicious
Thank your for that suggestion!
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.
How much is a ‘bunch’ of cilantro?
Sorry, Like a bunch you get a grocery store- or one cup packed. 😉
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
Does the tofu used need to be the “silken” brand? Would other tofu work as well?
Yes, silken is best here for the texture of the sauce!
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!
Thanks so much Maureen!