This easy vegan Cashew Lime Crema is packed with rich, tangy flavor, adding the just right burst of flavor to your favorite Mexican dishes. With just a handful of ingredients, this creamy sauce takes tacos, enchiladas, burritos, and bowls to the next level.

I’ve always had a soft spot for Mexican cuisine — you know, the creamy, spicy, perfectly balanced kind. But as someone who strives to eat more plant-based foods, I’m always experimenting, trying to recreate those comforting flavors in a dairy-free, plant-based way.

The great thing is that most Mexican favorite dishes can be reimagined — taquitos, burritos, even enchilada soup! And one thing that ties them all together is this homemade crema. It’s the secret to the luxurious creaminess, making every bite of this tangy sauce irresistible.

What is lime crema?

Traditional Mexican crema is prized for its rich, creamy texture and mild tangy flavor. Think of it like the Mexican cousin to American sour cream or crème fraîche but slightly thinner and less sharp.

It’s often used as a creamy condiment drizzled over tacos, enchiladas, burrito bowls, and soups to balance bold, spicy flavors with cool creaminess.

This delicious lime crema is a dairy-free retake of the classic. Made with simple ingredients like cashews and lime juice, it’s just as creamy and a versatile, tangy condiment.

Why this recipe works

Creamy without dairy: Soaked cashews create a smooth, velvety texture that rivals traditional crema, while lime juice adds a bright flavor and refreshing balance

Simple ingredients, big flavor: Just cashews, lime, garlic, and a few staples come together to deliver bold, vibrant flavor.
Customizable consistency: Adjust water while blending to suit your needs — thick for tacos or thin for drizzling.
Versatile and meal-prep friendly: Perfect for taco night, burritos, bowls, and more. Stores well for up to 5 days, making it a great recipe for meal prep.

How to make Vegan Cashew Lime Crema

Place all ingredients in a blender.

Blend all ingredients until smooth and creamy.

Working with cashews in lime crema

No soaking needed: High-speed blenders can handle raw cashews without soaking.

Quick boil: If you don’t have a high-speed blender, boil cashews for 10 minutes, then drain for smooth blending.

How to use lime crema

Tacos: The perfect topping for tacos, black beans, black bean soup, or taquitos.
Nacho supreme bowls: Add a dollop for a creamy finish.
Dips: Drizzle over seven-layer taco dip, taco salad, or even tortilla chips.
Soups: Add a creamy zesty twist to Enchilada soup, chili, and even chickpea noodle soup.

Substitutions and add-ins

Herby flavor: Add a handful of fresh cilantro for cilantro lime crema.
Spice it up: Blend in a pinch of cayenne or a slice of jalapeño for a subtle kick.
Fresh garlic: Use 1/4 teaspoon garlic powder to replace garlic.

In the kitchen tips

Use a small blender for this recipe (e.g., a Nutribullet or similar), or double the batch if using a large blender like a Vitamix for smoother blending.
Blend until smooth, scraping down the sides. Add water 1 tablespoon at a time to adjust consistency if desired.
Add a pinch of lime zest for extra brightness.
Always use fresh lime juice for optimal flavor.
Store in a squeeze bottle for easy drizzling on tacos, bowls, or salads.

Storage

Refrigeration: Store in an airtight container or squeeze bottle for up to 5 days. Stir before use if it thickens.
Adjust consistency: Add 1 tablespoon of water or plant-based milk if the crema thickens too much.
Freezing: Not recommended — freezing results in a grainy texture.

FAQ

Can I make this ahead of time?
Yes! Cashew lime crema tastes even better after sitting for a few hours. Store it in the fridge for up to 5 days.
Can I use a food processor instead of a blender?
Yes, but this version of Mexican crema may not be as smooth. A blender works best for a creamy texture.
How long should I blend it?
Until completely smooth, about 1–2 minutes depending on your blender.)
Can I use lemon instead of lime?
Yes, but the flavor profile will change slightly.

AUTHOR: Julie