Cilantro Crema Vegan
We just celebrated a summer of Mexican. Every week both Alexa and I would join forces with her Aunt and cousin to experience different Mexican restaurants — it was fun, and we had to order something different each time. That is a big ambition for my nephew who doesn’t like to try new things and motivate more to just defaulting to a chimichanga.
It’s not always ordering vegan off a menu without customization to remove the cheese or no dressings. BORING
Last week we visited one with a salad that was amazing, EXCEPT it came with a side of Crema aka NOT VEGAN.
This inspired us to make a crema that was vegan and here is our newest creation. Easy, Vegan, and not at all expensive to make.
Ingredients
12-ounce package tofu (recommended silken tofu)
1 tablespoon olive oil
2 tablespoons lime juice
½ teaspoon sea salt
1 fat garlic clove
½ bunch cilantro (tender stems ok)
½ a jalapeno (sliced—if you like it hot keep seeds and internal membranes)
Instructions
Place the tofu, oil, lime juice, garlic and salt in a food processor and blend until very smooth.
Add the jalapeño and cilantro and pulse repeatedly until desired consistency.
Taste, adjust add heat with pepper flakes or more depth with salt and oil (whatever you like)
Notes
SOY FREE: You could also make a cashew cream or hemp cream instead of using tofu.
CASHEWS
Blend 3/4 cup soaked cashews with 3/4 cup water. Blend until smooth, then add remaining ingredients.
HEMP
Blend 3/4 cup hemp seed with 3/4 cup water. Blend until smooth, then add remaining ingredients.