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Vegan Crema Fresca AKA Vegan Creme Fraiche

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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!

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

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 8 votes
Print Recipe Pin Recipe Rate Recipe Add to Collection
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Dip, Sauce
Cuisine: French, South American
Servings: 8 Servings
Calories: 91kcal
Author: Rosa

Equipment

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

    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.

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    Reader Interactions

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    1. LouAnn

      Could I sub cannellini beans for the cashews??🤞

      Reply

      • Rosa

        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

    2. Janet

      Could white beans be used instead of cashews?

      Reply

      • Rosa

        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. jane

      Could I used roasted unsalted cashews?

      Reply

      • Rosa

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

        Reply

    4. Neroli

      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

        Thrilled you enjoyed Neroli! 🙂

        Reply

    5. Stephanie

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

      Reply

      • Rosa

        Fantastic! Thrilled you enjoyed Stephanie. 🙂

        Reply

    6. Edgar

      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

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

        Reply

    7. Lisa Oslon

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

      Reply

      • Rosa

        Thanks Lisa, so glad you enjoyed. 🙂

        Reply

    8. Mitzi Fierro

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

      Reply

      • Rosa

        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