Mexican crema is a key ingredient in many authentic Mexican recipes. It provides a tangy, rich flavor and creamy texture that is hard to duplicate. If you don’t have access to authentic Mexican crema, what is the next best option? There are a few dairy products that can work as suitable substitutes in a pinch. Keep reading to learn more about Mexican crema and the best alternatives to use when it’s not available.
What is Mexican Crema?
Mexican crema is a cultured cream product with a flavor and texture similar to sour cream or crème fraiche. It has a tangy, slightly acidic taste that comes from the fermentation process used to thicken and culture the cream. It’s richer, thicker, and less sour than regular sour cream.
Authentic Mexican crema is made from raw milk that has not been pasteurized. The raw milk helps give it a bolder, fuller-bodied flavor. The raw milk is left to ferment and thicken naturally which allows the creamy, tangy flavors to develop.
Commercially produced Mexican crema may be made from pasteurized milk for food safety reasons. But it still undergoes a culturing process with bacterial cultures to develop the signature tang. It’s churned less than sour cream, so it retains a richer, more velvety texture.
Mexican crema has a fat content of around 10-12%. This makes it richer than many sour cream varieties which often have fat contents of 8-10%. It’s not quite as rich and thick as American crème fraiche, which has around 30% fat. But it’s richer than sour cream and less sour than both crème fraiche and sour cream.
The tangy, mildly acidic taste comes from the lactic acid produced by the bacterial cultures added to the cream during fermentation. The natural culturing gives it a depth of flavor that regular dairy cream lacks.
Mexican crema provides a creamy, rich, tangy flavor to balance spicy dishes and add a cooling contrast. It’s an indispensable ingredient in many savory Mexican recipes like enchiladas, tacos, tamales, and quesadillas. Its richness and mild acidity work perfectly to tame the heat of chiles and spice blends.
Sour Cream
Sour cream is the most common substitute used for Mexican crema. While it can seem similar, there are some important differences:
Fat content – Sour cream usually has 8-10% fat, while Mexican crema is richer with 10-12% fat.
Tanginess – Mexican crema is less sour than regular sour cream. The tang comes from lactic acid rather than added citric acid.
Culturing process – Mexican crema undergoes a special culturing process that gives it more complex, nuanced flavors.
That being said, in terms of texture and general taste, sour cream makes a decent substitute. It has a similar creamy appearance and tangy flavor. Just keep in mind it may taste slightly more sour and be a bit thinner than authentic Mexican crema.
To use it, swap in an equal amount of sour cream in recipes that call for Mexican crema. The results will be reasonably close to the real thing. Just adjust seasonings like lime juice and salt to taste if the sour cream makes the dish too tart.
Greek Yogurt
Greek yogurt makes an excellent substitute for Mexican crema. Like crema, Greek yogurt is strained to remove excess whey. This gives it a rich, thick consistency similar to crema.
Plain, whole milk Greek yogurt also has a tangy, mild acidity close to Mexican crema. Just like with sour cream, the tang comes from lactic acid rather than a special culturing process. But the thick, creamy texture is very close to crema.
Fat content can range from 5% for nonfat Greek yogurt up to 10% for full fat varieties. So opt for a full fat Greek yogurt to get a closer match.
Stirring some lemon juice into the yogurt before use can add a bit more tangy flavor. This helps compensate for the lack of culturing in Greek yogurt compared to true crema.
Greek yogurt makes an especially good substitute in recipes where the crema is mixed into sauces or drizzled on top of dishes. The similar creamy texture integrates seamlessly for a near perfect match.
Crème Fraiche
Crème fraiche is a cultured cream that originated in France. Like Mexican crema, it undergoes a culturing process with bacterial cultures to develop signature tangy flavors.
Crème fraiche is thicker and richer than Mexican crema, with at least 30% milkfat. So it may alter the texture somewhat in recipes. But the luxuriously thick, velvety consistency is delicious.
Diluting crème fraiche with some milk or cream can help thin it out to a closer match for Mexican crema. Start with about 3 parts crème fraiche to 1 part milk or cream. Adjust according to taste and texture.
The culturing gives crème fraiche a tangy, nuanced flavor that makes it a great choice over regular heavy cream. Just like with Greek yogurt, add a squeeze of lemon juice to bump up the acidity closer to Mexican crema levels if desired.
Sour Cream and Yogurt Blends
Blending sour cream and yogurt together combines the best of both worlds for an even closer match to Mexican crema.
The yogurt helps enrich the sour cream with a thicker texture, while the sour cream adds a more acidic tang. Mixing them together produces a creamy product with a well-balanced flavor.
There are lots of options for ratios when blending the two together:
- 50/50 yogurt and sour cream
- 60% Greek yogurt, 40% sour cream
- 75% Greek yogurt, 25% sour cream
Play around to see what ratio works best for your tastes. You can also add a bit of lemon juice, lime juice, or buttermilk to tweak the tanginess and acidity.
This blended combo makes an awesome substitute for Mexican crema in recipes. The similar rich texture and tang work flawlessly in the place of true crema.
Buttermilk and Sour Cream
Buttermilk is another dairy product that can add delicious tangy flavor. Combining buttermilk with sour cream allows you to adjust the texture and acidity to match Mexican crema.
On its own, buttermilk is too thin compared to the rich creaminess of Mexican crema. But blending it with sour cream gives a perfect consistency.
The ratios can be adjusted depending on how thick you want the substitute. Some examples:
- 60% buttermilk, 40% sour cream
- 50% buttermilk, 50% sour cream
- 25% buttermilk, 75% sour cream
The buttermilk adds a nice tangy zing that gives more complexity of flavor. Keep in mind the resulting substitute will be runnier than crema, so it may not work as well in recipes where you want the crema to hold its shape and not run. But for sauces and drizzles, the buttermilk-sour cream combo works beautifully.
Heavy Cream
On its own, heavy cream or heavy whipping cream is much too thin and not tangy enough to substitute for Mexican crema. But in a pinch, you can thicken it up and add acidity to get a reasonable facsimile.
Whip the heavy cream until it starts to thicken to get it closer to crema’s texture. Then, add a tablespoon or two of lemon juice or lime juice per cup of cream. The acidity from the citrus will provide some of the tanginess needed.
Sour cream can also be combined with the whipped cream to introduce even more tart flavor. Fold in about 1/4 cup sour cream per cup of whipped heavy cream.
This quick homemade blend isn’t an exact dupe for Mexican crema. But it can work nicely when you need a substitute in baked goods, drizzles, or other recipes.
Queso Fresco or Ricotta
Queso fresco or ricotta cheese can provide a surprisingly good sub for Mexican crema, thanks to their similar rich and milky textures.
Neither queso fresco nor ricotta have the tangy flavor of crema. So definitely add some lemon or lime juice when using them. But they do have luxuriously creamy textures perfect for softening spicy dishes.
For a quick crema substitute, blend together:
- 1 cup queso fresco or ricotta
- 1 to 2 tablespoons fresh lemon or lime juice
- 1 to 2 tablespoons milk or cream for thinning
Adjust juice and dairy to taste to get the perfect balance of rich creaminess and bright acidity.
The fresh cheese flavors pair wonderfully with Mexican spices and ingredients. While not an exact flavor match, the textural similarity means this swap will work beautifully in enchiladas, chilaquiles, and more.
Cashew Cream
For a plant-based take on Mexican crema, cashew cream is a fabulous option. Cashews blend up into a silky, creamy texture startlingly similar to dairy cream.
Raw cashews work best to get an ultra-smooth and creamy texture. Soak the cashews overnight, then drain and rinse. Blend with water until completely smooth and creamy.
To give cashew cream that tangy Mexican crema flair, add in some lemon or lime juice to taste. A pinch of salt also helps amplify the flavors. Spices like garlic powder, onion powder, cumin, and oregano can add even more delicious authentic Mexican flavor.
Cashew cream works wonderfully in place of crema in enchiladas, tacos, soups, and any other recipe. Its neutral flavor pairs well with all the spices and ingredients used in Mexican cooking.
Coconut Cream
For those avoiding dairy, coconut cream is another tasty, non-dairy sub for Mexican crema. Full-fat coconut cream has an ultra-rich texture and creamy appearance similar to crema.
Stir in a bit of lemon or lime juice to replicate that distinctive Mexican crema tang. White miso paste can also add some nice fermented complexity.
Coconut cream works best in recipes where you want the crema to retain some structure, like garnishing tacos or spooning over enchiladas. For mixing into sauces or soups, light coconut milk may work better so the texture doesn’t get too thick.
Keep in mind that coconut cream will also lend a subtle sweetness and coconut flavor. So it may not be ideal in dishes where you don’t want coconut flavors. But it makes a delicious vegan alternative to crema.
Liquid Vegan Creamers
There are a variety of shelf-stable vegan creamers made from nut milks, coconut milk, and other plant-based ingredients. These work wonderfully as substitutes for Mexican crema.
Look for plain, unsweetened varieties to get a nice neutral flavor. Add your own lime juice, salt, spices, etc. to give it that Mexican crema profile.
Some brands to look for are So Delicious, Califia Farms, Silk, and Nut Pods. Try different options to see which has the best rich, creamy texture and neutral flavor to suit your needs.
The convenience of ready-to-use liquid creamers makes them an easy swap in any recipe calling for Mexican crema. Keep some on hand for spur of the moment taco nights!
Conclusion
While Mexican crema can’t be exactly replicated, there are many delicious options for substitutions. Look to dairy-based ingredients like sour cream, Greek yogurt, and buttermilk blends for the closest match. Or use plant-based options like cashew cream or coconut cream for equally tasty vegan versions.
No matter which substitute you choose, adding a squeeze of lime or lemon juice can help enhance the bright, tangy flavor that makes Mexican crema so special. With a little creativity and tweaking to suit your dietary needs, you can still enjoy your favorite Mexican dishes sans crema.