This vegan crema is creamy, tangy, and comes together in just five minutes. No high-speed blender needed, no soaking cashews, no fuss. It’s the perfect quick and easy vegan crema for tacos, burrito bowls, and even as a dip.
If you’ve never had Mexican crema, you’re missing out. It’s basically the Mexican version of sour cream. But unlike regular sour cream, it's lighter with a thinner consistency and mild tang. It works on everything from spicy foods like Mexican cuisine to Buddha bowls and veggie burgers.
It was one of my favorite products at the Mexican grocery store before I gave up dairy. So I created my own gluten free vegan recipe with just a few simple ingredients. It's so good your taco Tuesday will be your favorite day of the week.
Key Ingredients
- Plain Unsweetened Vegan Yogurt: I used coconut milk yogurt to form the base and mimic the tang of crema. Soy yogurt is another option. Just make sure you are using plain unsweetened yogurt.
- Vegan Mayo: A little mayo gives the Mexican sour cream some needed texture and adds to the flavor. I use my homemade vegan mayo but store-bought works too.
- Garlic Powder: I use a teeny tiny pinch to add just a hint of depth and bring the flavors together.
- Lemon Juice: Gives the vegan sour cream some tang to create an authentic taste like traditional crema. You could also use lime juice or apple cider vinegar.
- Sea Salt: Brings the creamy sauce together and helps to balance any sweetness from the yogurt.
How To Make
Making my vegan crema recipe couldn’t be any easier. I kept the recipe easy without the need for a blender or food processor. All you need is a bowl, a whisk, and a few minutes of time.
To begin, put the vegan yogurt and vegan mayo in a medium bowl and use a whisk to mix them together until it's a smooth consistency and creamy. You don't want any lumps.
Next, add in the garlic powder, fresh lemon juice, and a pinch of salt, and give the mixture another good stir. Then the last step is to give it a taste and add more lemon or salt if needed.
Once your vegan Mexican crema is ready, you can use it right away, but letting it chill in the fridge for 15 to 30 minutes helps the flavors meld and makes it even more flavorful.
🌟 Pro Tip: If your crema is too thick for drizzling on your vegan tacos, stir in another spoonful of yogurt. Too thin? Add a little more mayo to give it a more creamy texture. Every brand of yogurt is a bit different.
Variations
One of the best things about recipes like this is that they are so easy to customize with different flavors. These are just a few simple ways to take your vegan crema to the next level:
Spicy: Stir in a bit of my chipotle puree, cayenne pepper, hot sauce, or smoked paprika, for spicy vegan crema. I serve it this way with tortilla chips.
Cilantro-Lime: Replace the lemon juice with fresh lime juice and lime zest, and stir in finely chopped fresh cilantro. Vegan cilantro lime crema is also a great salad dressing.
Garlic-Lovers: Add a small clove of grated fresh garlic and let it sit in the fridge for at least 30 minutes.
Avocado: Blend in some mashed or pureed ripe avocados and lime juice to make vegan avocado lime crema. You could even mix in a little of my guacamole.
Frequently Asked Questions
Stored in an airtight container or glass jar in the fridge, it will keep for up to 5 days. Just make sure not to let it get to room temperature to prevent spoilage.
I don't recommend freezing as it will totally ruin the texture once it thaws. It will be watery and grainy.
Yes, but the texture and richness will change. You can use all yogurt if needed, though it will be thinner. Another option is to add some cashew cream or silken tofu to thicken it up.
Serving Ideas
This vegan crema is incredibly versatile and you can use it in so many ways. These are my favorite dishes to serve with this delicious dairy-free sauce.
⭐️ One Last Thing! If you make my vegan crema please leave a review and star rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
Vegan Crema Recipe
Ingredients
- 1 cup plain unsweetened vegan yogurt (coconut, soy, etc.)
- ¼ cup vegan mayo
- ⅛ teaspoon garlic powder
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
Instructions
- In a bowl, whisk together the vegan yogurt and vegan mayo until smooth.
- Add the garlic powder, lemon juice, and salt.
- Stir until well until combined and creamy.
- Taste and add more lemon juice or salt if needed.
- Use immediately or chill for 15–30 minutes for the best flavor.
- Store any leftovers in an airtight container in the fridge for up to 5 days. Stir before using.
Notes
- Make sure to use unsweetened coconut yogurt with no added flavors.
- Lemon juice gives it a fresh brightness, but you can use lime juice instead if you prefer.
- Use plain, unsweetened vegan yogurt with no added flavors. Even a slight sweetness or vanilla flavor will throw off the taste of your crema.
- If the crema is too thin add more vegan mayo. If too thick add some more vegan yogurt.
- The nutritional info is an estimate and may vary based on the type of vegan yogurt and mayo you use.
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