Whole30 & Paleo Mexican Crema

This simple recipe will satisfy your crema cravings when cooking your favorite Mexican dishes. Dairy-free and delicious, this Whole30 and paleo version perfectly finishes most spicy dishes from south of the border.

Mexican crema is a thinner version of sour cream and can be found atop many Mexican dishes. It adds just the right cooling zing to dishes considered to be spicy. A traditional crema is tangy and salty at the same time and pours easily as it is sour cream with the addition of cream and lime. This is fantastic on my Tilapia Fiesta Bowls and my Slow Cooker Carnitas Staffed Plantain Shells. Also, perfect on Cristina Curp’s carne molido recipe from her cookbook, Made Whole.

I will provide you with a base for this crema version but feel free to experiment with different flavors.

• ancho chili powder
• chipotle chili powder
• paprika
• garlic powder
• onion powder
• Aleppo powder
• poblano pepper
• serrano pepper
• jalapeño pepper
• Anaheim pepper
• banana pepper
• cilantro
• chives

A quick note: If you want a thinner crema, simply continue to add almond milk a tsp at a time to your crema until you reach the desired consistency.

Hope you enjoy this wonderful addition on your favorite Mexican dishes!