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