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    Home » Recipes » Dips, Sauces & Spreads

    Vegan Crema Fresca AKA Vegan Creme Fraiche

    Published: Feb 28, 2021 · Modified: Mar 17, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    608 shares
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    vegan crema fresca PIN with text overlay.
    vegan crema fresca PIN with text overlay.
    vegan crema fresca PIN with text overlay.
    vegan crema fresca PIN with text overlay.
    vegan crema fresca PIN with text overlay.

    All you need is four ingredients and five minutes for a creamy and delicious vegan crema fresca to pour over ALL the things! Also known as crème fraiche, this sauce is flavourful, tangy and you won’t believe how easy it is to make!

    Glass jar filled with white sauce and limes in the background.

    You’re going to love pouring this vegan crème fraiche on Buddha bowls, tacos, nachos, savoury pancakes, corn on the cob, baked potatoes, salads, and so much more!

    Why you’ll love this version!

    1. It’s healthier than classic versions, made using wholesome ingredients and free from dairy, so it’s perfect for vegans and anyone with a lactose intolerance.
    2. Super easy to make! Just 5 minutes is all you need if you’ve got a powerful blender. If not, you’ll need to presoak your cashews.
    3. Tastes like the real deal! Yes!! It tastes so good, you’d never guess it was vegan.
    Overhead view of glass jar filled with white sauce.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients. All you’ll need is four things!

    Bowl of water, cashews, salt and a lime on a white deck.

    Add everything to a high speed blender and process until smooth. Start with only half a cup of water and add 1-2 tablespoons at a time until desired consistency is reached. (I find half a cup plus 2 tablespoons to be perfect.) (photos 1-2)

    Blender with cashews, water and salt being blended into white sauce.

    Transfer to a glass jar or container and refrigerate to let cool before using.

    Glass jar with vegan crema fresca and limes and cashews beside it.

    What to use it on

    So many delicious ways to use your vegan crème fraiche!

    • Drizzle it over roasted or grilled veggies.
    • Mix some into a soup, chili or mashed potatoes.
    • Use it as a salad dressing for coleslaw and other creamy salads.
    • Add some to all your Mexican favourites, like tacos, burritos, nachos, fajitas and more.
    • Use it as a spread in sandwiches, burgers or wraps.
    Corn on the cob on platter with crema fresca and cilantro on top.

    Frequently Asked Questions

    What if I don’t have limes?

    If you don’t have any limes on hand, you may use lemon juice instead. You may also use apple cider vinegar with similar results.

    How long does it keep?

    Your vegan crema fresca will keep refrigerated for up to 5 days, in a sealed container or jar. Note, that it will thicken slightly in the fridge.

    Can I freeze it?

    Yup! You bet. You may freeze your vegan crème fraiche in a freezer safe, air tight container for up to 3 months.

    Expert Tips

    • If you don’t have a high speed blender, soak your cashews in boiling hot water for 30 minutes, and then drain, before blending your vegan crème fraiche. The soaking time will soften them, making them easier to break down.
    • Refrigerate your crema before using as it tastes best chilled. If time doesn’t allow it, it still tastes great freshly made.
    • For nut free, you may sub the cashews for raw sunflower seeds or pepitas with similar results. Make sure to use unsalted or omit the salt.

    More vegan dips and spreads

    • Dill Pickle White Bean Hummus
    • Vegan Walnut Cheese Sauce
    • Easy Vegan Alfredo Sauce
    • Vegan Sriracha Mayo
    • Vegan Buffalo Sauce [No Butter or Oil]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Jar filled with vegan crema fresca with limes in the background.

    Vegan Crema Fresca AKA Vegan Crème Fraiche

    All you need is 4 ingredients and 5 minutes for a creamy, delicious vegan crema fresca (AKA crème fraiche) to pour over ALL the things!
    5 from 15 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Dip, Sauce
    Cuisine: French, South American
    Servings: 8 Servings
    Calories: 91kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 1 cup raw cashews
    • ½-3/4 cup fresh water I like half a cup plus 2 tablespoons
    • ¼ cup lime juice approx. 1 large lime or 2 small
    • ½ teaspoon sea salt
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients to a high speed blender, like a Vitamix and process until smooth and creamy. Start with half a cup of water and add more 1-2 tablespoons at a time until desired consistency is reached. (I find half a cup plus two tablespoons to be perfect.)
    • Serve with corn on the cob, nachos, tacos, soups or chilis or over a salad.

    Notes

    If you don’t have a high speed blender, soak your cashews in boiling hot water for 30 minutes, and then drain, before blending. The soaking time will soften them, making them easier to break down.
    Refrigerate your crema before using as it tastes best chilled. If time doesn’t allow it, it still tastes great freshly made.
    For nut free, you may sub the cashews for raw sunflower seeds or pepitas with similar results. Make sure to use unsalted or omit the salt.
    Leftovers keep refrigerated for up to 5 days, or freeze for up to 3 months.

      Nutrition

      Calories: 91kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
      608 shares

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      1. Kathleen Brown

        December 04, 2022 at 4:34 pm

        5 stars
        I like this better than cream. Fabulous for so many dishes!

        Reply
        • Rosa

          December 05, 2022 at 9:15 am

          So glad to hear that! Thanks for sharing.

          Reply
      2. LouAnn

        April 18, 2022 at 1:13 pm

        Could I sub cannellini beans for the cashews??🤞

        Reply
        • Rosa

          April 18, 2022 at 1:39 pm

          I haven’t tried that for this specific recipe, but I’ve done so with other dressings and it works well. I would start with less water, and add more as needed. Let me know how it goes!

          Reply
      3. Janet

        April 18, 2022 at 12:20 pm

        Could white beans be used instead of cashews?

        Reply
        • Rosa

          April 18, 2022 at 1:39 pm

          I haven’t tried that for this specific recipe, but I’ve done so with other dressings and it works well. I would start with less water, and add more as needed. Let me know how it goes!

          Reply
      4. jane

        March 17, 2022 at 2:11 pm

        Could I used roasted unsalted cashews?

        Reply
        • Rosa

          March 18, 2022 at 9:10 am

          You can but it will have a roasted flavour. Let me know if you give it a try. 🙂

          Reply
      5. Neroli

        February 19, 2022 at 11:33 pm

        5 stars
        Love this! I added some fresh and dried dill and used lime zest too. Makes an amazing thick dressing and dip!

        Reply
        • Rosa

          February 20, 2022 at 10:01 am

          Thrilled you enjoyed Neroli! 🙂

          Reply
      6. Stephanie

        January 30, 2022 at 3:02 am

        5 stars
        I made this to add to mushroom stroganoff and it was absolutely delicious

        Reply
        • Rosa

          January 31, 2022 at 8:44 am

          Fantastic! Thrilled you enjoyed Stephanie. 🙂

          Reply
      7. Edgar

        January 11, 2022 at 7:06 pm

        5 stars
        Thank you for this awesome recipe. It tastes delicious and has a soft silky texture. I soaked the cashews in hot water and used my food processor.

        Reply
        • Rosa

          January 12, 2022 at 9:36 am

          You’re very welcome Edgar. So glad you enjoyed it. 🙂

          Reply
      8. Lisa Oslon

        August 05, 2021 at 5:31 pm

        5 stars
        Wow! Thick and creamy! I love that it is freezable.

        Reply
        • Rosa

          August 06, 2021 at 2:24 pm

          Thanks Lisa, so glad you enjoyed. 🙂

          Reply
      9. Mitzi Fierro

        July 24, 2021 at 6:30 pm

        5 stars
        This was excellent. Do you think it would work well in a baked au gratin dish?

        Reply
        • Rosa

          July 26, 2021 at 7:51 am

          Thank you Mitzi, glad you enjoyed. 🙂 I’m not sure if it would cook well, haven’t tried. But you can absolutely drizzle on top after baking.

          Reply

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      Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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