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    Home » Gluten-free » Almond Crema

    Almond Crema

    Published: Apr 15, 2018 · Modified: Jun 22, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Did you know you could make a Mexican style crema with almonds?? That's right, a delicious and smooth crema made without dairy! Most recipes call for cashews, but cashews are pretty expensive, so I stared using almonds instead and loved the result. In fact, I think almonds work better since they are not as sweet as cashews. This almond crema can be drizzled on your enchiladas, tacos, sopes, or pretty much any vegan Mexican dish.

    Top view of almond crema ingredients: almonds, milk, lemon, garlic cloves.

    The best part of this crema is that it is very versatile. You can add chipotle to it and drizzle it on pasta, or you could add roasted poblano to it and make poblano cream enchiladas. You could even omit the garlic, and add a banana to make an almond banana yogurt.

    Top view of a blender that has processed almond crema.

    It is super easy to make and you don't necessarily have to have a high powered blender. (I have a Vitamix , which was a wedding gift, that I love and use almost everyday.) If you do have a high powered  blender, you can be lazy like me and make this crema without peeling or soaking the almonds. If you don't have a high powered blender you will have to soak the nuts the night before, peel them, then blend them.

    A blender spout pouring fresh almond crema into a small glass.

    Mexican crema is much thiner than than sour cream, so if you're looking for a sour cream recipe simply reduce the amount of liquid in this recipe. The possibilities are endless with this almond crema!

    A metal spoon picking up a dollop of almond crema from a glass.

    The Recipe: Almond Crema

    If you have a high powered blender:

    • Add nuts as is, just make sure to blend until the sauce is very smooth.

    If you have a regular blender:

    • Soak raw almonds for at least 8 hrs.
    • Peel and blend.
    Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
    Save Recipe Go to Recipe Box
    4.47 from 13 votes

    Almond Crema

    Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
    Pin Recipe Print Recipe
    Total Time15 mins
    Course: Condiment
    Cuisine: Mexican
    Servings: 4 people (1 1/2 cups)
    Calories: 214kcal
    Author: Dora S.

    Ingredients

    High Powered Blender Crema:

    • ½ cup Almonds raw
    • 1 clove Garlic
    • ¾ cup Water
    • ¼ cup Almond milk unsweetened ( or vegetable oil)
    • 1 tbsp. Lemon juice fresh

    Regular Blender Crema:

    • ½ cup Almonds raw
    • 1 clove Garlic
    • ¼ - ½ cup Water
    • ¼ cup Almond milk unsweetened (or vegetable oil)
    • 1 tbsp. Lemon juice fresh
    Prevent your screen from going dark

    Instructions

    High Powered Blender Crema:

    • Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper.

    Regular Blender Crema:

    • Boil water in a small pot and pour over almonds. Let sit overnight at room temperature.
    • The following day peel the almonds. The skins should pop right off.
    • Place the almonds, garlic, almond milk, and lemon juice in the blender. Add ¼ cup of water and process until smooth.
    • If it is too thick, add the remaining ¼ cup of water.
    • Season to taste with salt and pepper.

    Notes

    If you don't mind using oil, use it in place of the almond milk for a smoother sauce.

    Nutrition

    Calories: 214kcal | Carbohydrates: 9g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 44mg | Potassium: 266mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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    Reader Interactions

    Comments

    1. Tyler

      January 24, 2021 at 9:03 pm

      Mine turned out super watery ): how do I fix this?

      Reply
      • Dora S.

        January 28, 2021 at 8:50 am

        You can add more almonds

        Reply
    2. JP Segura

      January 08, 2021 at 4:17 pm

      5 stars
      Cream was the best topping for my vegan tinga, I really appreciate that you share your valuable knowledge. I have been followed you in Instagram for several years.
      Keep up the good work!!!!!!

      Reply
    3. Yvonne

      June 15, 2020 at 2:12 pm

      5 stars
      The taste is pretty much dead on the the taste of Cacique crema, with a hint of garlic in the end. Great photo finish for the vegan enchiladas.

      Thank you for developing this!

      Reply
      • Dora S.

        June 15, 2020 at 2:26 pm

        So glad you liked it!

        Reply
      • Pope

        January 04, 2021 at 8:14 am

        This is all I needed to hear to try this! Thank you! I love
        Cacique crema, but my gut cannot handle much more dairy.

        Reply
      • S

        August 04, 2021 at 1:39 pm

        How long will this last in the fridge?

        Reply
        • Dora S.

          August 09, 2021 at 3:39 pm

          3 days

    4. Mark

      March 18, 2020 at 8:59 pm

      5 stars
      I'm doing a fairly religious OMAD (one meal a day) vegan diet, so I can't try this till tomorrow. But on top of my need to lose 30 more pounds, I've developed a pretty good case of acid reflux. It turns out cashews, along with many other nuts, are pretty acidic when eaten, almonds are not. It really makes a difference to use almonds and not cashews in vegan cooking in terms of reflux symptoms. Thanks for this recipe.

      Reply
      • Dora S.

        March 21, 2020 at 2:01 pm

        I didn't realize cashews contributes to acid reflux!

        Reply
    5. Cathy

      October 22, 2019 at 1:04 pm

      5 stars
      I came across this today. It was so easy to whip up in the Nutri bullet, after it was blended I placed in the refrigerator for an hour and served it on my Taco salad. It was delicious and very creamy. This is a high priority saved recipe now. A definite must for Salsa Night.

      Reply
      • Dora S.

        November 03, 2019 at 8:04 pm

        So glad you liked it!

        Reply

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