Easy Vegan Cashew Lime Crema

This easy vegan cashew lime crema is rich and tangy, adding a just-right burst of flavor to your favorite Mexican dishes. Ready in 5 minutes!

Be sure to check out cashew sour cream, or try this in my vegan enchilada soup, or this recipe for black bean soup in crock pot.

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 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 , like plant based taquitos, vegan smothered burritos made with my rice for burritos recipe, or this classic, simple Mexican rice.

And one thing that ties them all together is this homemade crema.

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 versatile.

Vegan lime crema pairs perfectly with bean and rice tacos, vegan tofu taco crumbles, vegan refried black beans, or refried pinto beans (Instant Pot).

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: Perfect for taco night, 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

Find the complete recipe with measurements in the recipe card below.

Place all ingredients in a blender.

Blend all ingredients until smooth and creamy. 

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 ¼ teaspoon garlic powder to replace garlic. 

For a delicious spread, pair this vegan lime crema recipe with cowboy caviar salsa, pinto bean salsa, mashed potato tacos, and Mexican vegan rice.

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.

Tested 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.
• Use fresh lime juice for optimal flavor.
• Store in a squeeze bottle for easy drizzling on tacos, bowls, or salads.

Add a dollop of lime crema to a vegan nacho bowl or drizzle over a 7-layer vegan taco dip, then serve with vegan horchata recipe or homemade aguas frescas on the side.

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.

Easy Vegan Cashew Lime Crema FAQs