![]() With a small tweak, it’s perfect for sweet recipes like fresas con crema.Ī spoonful or two of Mexican crema is delicious when making guacamole to add a little extra flavor and richness ( you’ll thank us later). You can also use it to top off meals like sopa de frijol, or sopa de lentejas. Mexican crema is widely used to tame the spicy flavors of chile peppers, and it’s especially delicious on crispy antojitos like gorditas, sopes, enchiladas, and corundas. It may disappear quicker than anticipated. It’s perfect for all occasions, but it does come with a warning… This Mexican crema recipe is vegan, gluten-free, and oil-free. It’s not only easier to make, but it also requires zero dairy products ( saving most of us from bloating and stomach issues). This one is made of cashews, which provide an ultra-creamy and pleasantly rich taste.Ĭurious why the vegan Mexican crema version is better than the original? Is it vegan?Īs you can tell, Mexican crema is not very vegan-friendly.īut since moving to Mexico, we’ve made it our goal to re-create Mexican staples into dairy and meat-free versions. It usually contains four common ingredients: heavy cream, buttermilk, lime, and salt. ![]() Mexican crema has a consistency slightly thinner than sour cream with the tartness of crème fraîche. It’s perfect to top all your favorite Mexican antojitos with to tame down the spicy flavors. ![]() Once you try a taste of Mexican crema ( vegan-style), you’re going to be guzzling it by the spoonful! ![]()
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