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
Scale
- 12-ounce package silken tofu (see notes)
- 1 tablespoon olive oil
- 1–2 tablespoons lime juice
- 1/2 teaspoon salt
- 1 fat garlic clove
- 1/2 bunch cilantro (tender stems ok)
- 1/2 a jalapeno (sliced)
Instructions
- 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.
- 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. 🙂
- Taste, adjust salt lime and jalapeno to toast. Add some chili flakes if you like.
- 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.
Nutrition
- Serving Size: 1 ½ tablespoons
- Calories: 29
- Sugar: 0.1 g
- Sodium: 98 mg
- Fat: 2.1 g
- Saturated Fat: 0.3 g
- Carbohydrates: 0.8 g
- Fiber: 0.2 g
- Protein: 1.9 g
- Cholesterol: 0 mg