This vegan lemon cilantro crema is thick, creamy, and perfect for spreading on sandwiches. Soaked almonds form the base while lemon, cilantro, and coriander pack a big flavor punch. This crema is perfect for weekly meal prep and is great as a snack paired with veggies or chips.
I made this flavorful lemon cilantro crema to go along with one of my meals last week, but I wanted to share it by itself as it is pretty versatile and great for meal prep! You can eat it with some chips as a snack or side, or spread it on a sandwich. If you thin it out a bit, it makes a great sauce for enchiladas, tacos, or pasta. If you are not a fan of cilantro, you can swap in your favorite herb like basil and still have delicious results. I spread this lemon cilantro crema on these pumpkin and black bean burgers and it was really delicious!
Lemon Cilantro Crema (vegan)
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Diet: Vegan
Description
This vegan lemon cilantro crema is thick, creamy, and perfect for spreading on sandwiches. Soaked almonds form the base while lemon, cilantro, and coriander pack a big flavor punch. This crema is perfect for weekly meal prep and is great as a snack paired with veggies or chips.
Ingredients
- 1 cup almonds, soaked for 2 to 4 hours
- 1/2 cup water, plus extra as needed
- 1/4 cup coconut milk
- 1 medium lemon, juiced
- 1/2 cup cilantro
- 1/4 teaspoon ground coriander, optional
- sea salt, to taste
Instructions
Combine all of the ingredients in a blender (or powerful food processor) and blend until thick and mostly smooth. You may need to add more water depending on how long the almonds soaked and how thin you want the crema.
Makes about 2 cups.
Notes
- Leftovers will keep covered in the fridge for several days.
- This recipe does take a bit of planning because the almonds have to be soaked, but other than that it is quite simple.
- Though I call this a crema, the consistency is thick and somewhat closer to a hummus.
- Prep Time: 5 minutes
- Category: dip
Courtney, I am always amazed and excited to read your blog! What a delightful way to eat cilantro!
I had 1/2 a can of coconut milk left over, and I was looking for a new recipe to use it up. I’m so happy I found this recipe. I have had it as a dip, in sandwiches, on wraps, and in a salad. It is delicious.
Awesome! So happy you were able to use up some leftovers then incorporate the crema into so many different meals.