Vegan Crema | Mexican Vegan Sour Cream

A drizzle of vegan crema is the special extra touch to your Mexican favorite dishes. This dairy free, nut free and soy free Mexican vegan sour cream recipe needs just 5 ingredients and it’s incredibly easy to make.

Vegan Crema Recipe | Mexican Vegan Sour Cream

What is Mexican Crema

Crema or crema fresca is Mexico’s equivalent of France’s crème fraîche and Eastern Europe’s smetana.

These are all are types of “sour” cream but without the same tartness of American-style sour cream.

In a pinch you could interchange them, but if you’re looking for that extra tartness of the American version you won’t find these as strong, and so the American kind may not suit all recipes.

Types of Mexican Crema

In Mexico we use thin crema to drizzle over our food as a topping and we occasionally cook with thicker ones too — actually, we also make desserts with it too.  

If you’ve ever been in a Mexican food store chances are you’ve seen crema Mexicana, crema fresca and crema agria.

Almond vegan sour cream recipe

The difference between these Mexican cremas is in the way they are produced, and the level of tartness they each have.

Just crema Mexicana and fresca tend to be on the milder more neutral taste but still have a tartness to them, and as for the agria it’s more like American sour cream.

Mexican Vegan Crema and Vegan Sour Cream

You’ll notice in the recipe that I’ve given you two options for this crema recipe.

The first option is for “sour” cream, which is made tart by simply adding lime juice to get that slight tartness of sour cream.

How to Make Vegan Crema

The second option is for “neutral” crema, which isn’t tart and can be used for desserts or recipes where you don’t want that slight tartness.

You could prepare the recipe then separate half before adding the lime juice and have two different creams to use each version for your different needs!

Ingredients to make Mexican vegan cream or sour cream

How to Make Vegan Crema at Home

While it’s easy to go out and buy vegan crema alternatives, making it at home is quite easy. An added benefit is that you’ll be sure no strange ingredients went into it.

Almond Vegan Sour Cream

The magical main ingredient used to make this crema is almonds.

Yes, almonds, isn’t that crazy?!

Some people like to use cashews but those aren’t as easy to find raw and unsalted, plus they’re a lot more expensive than almonds.

Blanched almonds

Blanching The Almonds

Blanching means to quickly submerge something in hot liquid, you’re not cooking it nor killing off vital vitamins and nutrients. In the case of these almonds all we’re doing it helping to release the skin for peeling.

You could use store bought blanched almonds but I highly recommend blanching them yourself so you can insure optimum freshness of the almonds.

Watch my video on how to easily and quickly blanch almonds here.

Steps for blending almonds to make vegan sour cream

Blending The Ingredients

Once you’ve blanched the almonds it’s really just a matter of gathering the ingredients to blend them before moving on to the third step.

The other 4 ingredients needed in this 5 ingredient vegan sour cream recipe are: water, corn starch, lime juice and a little bit of salt.

(Add lime juice at the end, if using.)

Everything is placed in the blender and pureed until a smooth texture is achieved.

How to Strain Almond Milk to Make Vegan Sour cream

Don’t Toss Out The Almond Pulp

Make sure you save all of the almond pulp from this recipe. I use it to make a delicious vegan almond “cheese”.

The cheese can be made and used like a dairy-free cheese spread or a vegan cotija alternative.

Get the recipe by going to the page here.

Leftover almond pulp to make vegan cheese

Cooking The Crema

Once everything is blended the vegan crema needs to be cooked in a large pan.

This step is done to help thicken it up and give the mixture that thicker and creamy smooth texture of regular crema.

This step is probably the most involved because you’ll have to keep stirring to prevent bubbling over and burning of the crema.

Steps for blending almonds to make vegan sour cream

Final Step

The last step, once the desired consistency has been achieved, is to remove the pan from the heat and mix in the lime juice if you’re wanting to make this a sour cream or crema agria. Add salt as desired and give the crema a taste test.

Next pour it into a container and allowed to cool down.

Once it has come to room temperature the crema may be stored in the refrigerator to use cold later or to storage the cream.

How Long Will Vegan Crema Keep

This crema will last in your refrigerator for about 5 to 7 days or longer if stored covered and in a cold refrigerator. Well, that is if you don’t eat it all before then!

Vegan Crema Recipe | Mexican vegan sour cream

Ways to Use Vegan Crema

Easy to Make Mexican Vegan Sour Crema Recipe

This recipe is quite simple, but I urge you to watch the guided video and read through the recipe and notes before testing it out yourselves.

There are a few important tips that will help your first vegan crema be a smashing success!

A drizzle of crema is the special extra touch to your Mexican favorite dishes. This nut free and soy free vegan crema recipe needs just 5 ingredients and it’s incredibly easy to make.

Vegan Crema | Vegan Sour Cream

Nancy Lopez-McHugh &
A drizzle of vegan crema is the special extra touch to your Mexican favorite dishes. This dairy free, nut free and soy free Mexican vegan sour cream recipe needs just 5 ingredients and it’s incredibly easy to make.
4.80 from 5 votes
Save Recipe Pin Recipe Leave a Review
Prep Time 10 mins
Cook Time 15 mins
soaking time 2 hrs
Course accompaniment, topping
Cuisine Mexican, vegan
Servings 10 servings
Calories 48 kcal


  • blender
  • pan
  • spatula or spoon
  • glass container with lid for storing


  • 1/2 cup almonds soaked & blanched
  • 2 cups water room temperature
  • 2 Tablespoons cornstarch
  • 1/2 small lime adjust to taste
  • 1/2 teaspoon salt adjust to taste


  • Soak the almonds overnight or for 8 hours until they plump up and become softer, drain before using.
  • One by one being removing the skin off of all the almonds. Place the almonds in the blender, half the salt, and 1/2 cup of water and blend for a couple of minutes. Add all the cornstarch, the remaining water and blend until completely smooth. Place a colander over a small bowl and pour the mixture into and strain into the bowl. Squeeze out as much water from the remaining pulp and set the pulp aside to make my almond cheese.
    How to Make Vegan Crema
  • Pour the strained liquid into a large deep pan and over medium heat cook the mixture until it thickens. This will take about 10 minutes. It's very important that you keep stirring the whole time to prevent it burning or bubbling over. As it cooks you'll notice that little by little the cream begins to form as the mixture thickens. You'll know that the crema is ready when it has a thick creamy consistency. When ready, remove from heat and allow to cool for a few minutes while you keep stirring it.
  • Once allowed to cool slightly, little by little add freshly squeezed lime juice and salt to the crema. Stir until well combined, allow to sit a couple of minutes, then taste and if needed add a bit more lime juice and/or salt until you get the tartness you're happy with.
  • Pour into a container and if serving it right away allow to cool a bit more, otherwise store in the fridge covered for up to 7 days. Enjoy it over all of your favorite Mexican dishes, or as desired.
    Vegan Crema Recipe | Mexican Vegan Sour Cream

To Make a Neutral Crema:

  • If you want a more neutral tasting crema you can simply omit the lime juice and additional salt. Let cool completely before storing.



This recipe makes 1.5 cups of crema.
*Watch the almond blanching tutorial here, How to Blanch Almonds
**Longer soaking time will only be required if your blender isn’t too powerful, otherwise the almonds may not breakdown enough and you’ll have a lot more pulp when you strain the liquid through a fine sieve.


Serving: 10servingsCalories: 48kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 119mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicamademeatless!
How to Make #Vegan Crema Fresca (no soy) | Como hacer crema fresca vegana

What Does Vegan Crema Taste Like

The result is a creamy, thick texture that spreads on smoothly.

The taste, well it’s insane how much like regular dairy this crema tastes. It doesn’t have a strong almond or almond milk taste.

This crema makes the best non-dairy sour cream substitute I have tasted thus far!

Thank you amigos for stopping by, I really hope you give this crema a try sometime. Have a beautiful day!!

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  1. I wonder what you might suggest for a non-vegan alternative to Mexican crema? Perhaps some sour cream mixed with whipping cream or… ?

    1. Creme fraiche, Frank! It’s the best alternative and second to that I would say the heavy cream mixed into sour cream. But really even just American sour cream is a decent alternative, we used it growing up before there were Mexican markets in our neighbourhood.

    1. Hi Cindy,

      No I have never used cashews, but I’ve seen lots of recipes where people do to make sour cream and vegan cream cheese. Give it a try and see if you like it. Enjoy! Thanks!

  2. Just found this recipe – thank you, it looks fantastic! I wonder if it could be done starting with almond milk rather than blanching the almonds, etc. Have you tried that?

  3. Hey Nancy, I love mexican food. This dressing is delicious, would be great on the Mexican spiced cauliflower quasadilla.

    1. Hi Karey! Almonds are not considered nuts, they are actually a seed. Of course if you’re allergic to almonds then avoid them too!

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