Vegan Cilantro Crema

vegan cilantro cream

5 from 11 reviews

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.




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.

Add the jalapeño and cilantro and pulse repeatedly until desired consistency.

Sometimes I’ll blend this until very smooth like pictured above, and sometimes I’ll leave a little texture. You want the tofu part smooth though, however you choose to go. 🙂

Taste, adjust salt and lemon. For more richness add another tablespoon of olive oil.


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.