Vegan Crema Fresca AKA Vegan Creme Fraiche This Healthy Kitchen

Name: Vegan Crema Fresca AKA Vegan Crème Fraiche
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup raw cashews; 1/2-3/4 cup fresh water (I like half a cup plus 2 tablespoons); 1/4 cup lime juice (approx. 1 large lime or 2 small); 1/2 teaspoon sea salt

JUMP TO RECIPE

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!

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.
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.
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

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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 11 votes

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Prep Time: 5 minutes

Total Time: 5 minutes

Course: Dip, Sauce

Cuisine: French, South American

Servings: Servings

Calories: 91kcal

Author: Rosa

Equipment

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

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

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.