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vegan cilantro cream

Vegan Cilantro Crema

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Total Time: 10
  • Yield: 12
  • 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

  •  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.

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

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