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
Can i sub dill or something instead of cilantro? I got the anti-cilantro gene unfortunately but it otherwise looks so delicious!
Yes, or a combo of dill and flat-leaf parsley?
This is very creamy and yummy, would be great on many things. Can’t believe its non-dairy, so good, and easy. Will be a go to Mexican sauce for me.
The first time I made this I used plain, almond milk yogurt in place of the tofu and it was awesome! Trying it with the tofu tonight & I’ve promised myself I’ll have it with a vegan sour cream too, just to have it with a little more tang 😃
Awesome! Glad you liked this. 🙌
I made it with cashews. I baked yucca fries with onion, garlic, and rosemary. Used the crema as a dipping sauce. It was out of this world! I also used it with roasted vegetables. It was awesome with sweet potato. About to make another batch.
Love that!!!
Sooo delicious!!!! Wow!!! I have been very impressed with your vegan recipes! Thank you!
Thankyou Darlene!!!
This was very easy and so delicious! I doubled the lime b/c I enjoy acidity. Put it over some vegan nachos! Can’t wait to make the baked potato recipe and put the leftovers on there 🙂
Thanks Lisa!
In the last paragraph you say lemon but the recipe calls for lime. Making this tonight!
Thanks for catching that Ali!
Hello! I am looking forward to trying this recipe! I would like to use the hemp seed substitution method mentioned in your notes. How long would I have to soak the seeds in water before blending with other ingredients? Eagerly awaiting your response! Thank you for sharing!
No need to soak hemp!
So good! Doubled it but used a combination of tofu and soaked cashews because that’s all we had. My husband and I gobbled this stuff up like nobody’s business on quesadillas last night, and thought how good it would be with black beans for a creamy enchilada filling. Thanks!
Great to hear Karen!
Do you have a soy free version of the Crema ?
I updated the recipe – try making with hemp or cashew.
Delicious 🙂
How long will this keep for? Loved it, but have alot leftover and want to in-corporate into weekday lunches.
4 days refrigerated.
Can I freeze the left over crema?
Im not sure this will freeze well, but you can try?
This is seriously so delicious. I find myself looking for recipes just so I can add this as a topping. My new favorite!
I’m so glad you like it!
Omg!!!
I’m new to a plant-based diet. Omg! Who knew… silken tofu is a game changer. Paired this with the Chipotle Portobello tacos 🤯
Just make these tacos… with the crema & pickled onions. Chile’… I just shook my head the whole time. It was gone in minutes #iwillnotapologize
We just made this tonight and my husband loved it!
Great to hear! Thanks for the rating!
This is amazing on the vegan tacos with smokey chipotle portobellos!!!
Love this lower calorie version- no nuts or avocado- perfect for our family and healthy needs.
This is so good!
FYI this is actually a popular Peruvian sauce: ají verde. Just vegan-ified. Pro-tip, supplement the silken tofu for vegan mayo
Does it taste better?
Just made this for some tacos we’re having tonight and it is super easy and yummy! I’m thinking it would double as a great salad dressing too.
Do you think I could freeze this?
hi, I’m wondering how long this will keep in the fridge? Thank you so much, Alicia
1 week!
This was really good on the chipotle mushroom tacos. I didn’t have tofu so I made a non vegan version substituting Greek yogurt and 1/2 and avocado for in its place. It was amazing.
Thanks for all your comments and ratings, very appreciated Jane! Love how you adapted!