Looking for a healthier substitute for creme fraiche? This vegan fresh cream will truly satisfy that craving! Uses only 4 ingredients and made in 15 minutes or less.

I have always loved Fresh Cream, but, I didn’t have a vegan version.  So, I kept using the vegetarian version.

Vegans shouldn’t have to miss out on fresh cream just because it’s not vegan.

Now, I am glad that I made a vegan version and it is delicious.

A Spoon Filled with Creme Fraiche is Laying Flat on a Brown Surface with the Liquid Spilled Around the Spoon. There are Slices of Lime and Nutritional Yeast Strewn Around

I had noooo idea just how easy it would be to make creme fraiche!!

It always seemed like an intimidating recipe to convert for vegans.  Then, I started researching it and found a perfect substitute using only 4 ingredients! Best part is that it took less than 15 minutes to make!

The hardest part was to drain the soft tofu and that was no trouble either.  I used paper towels to soak the water and that was all it needed.

Once it is drained, I just put it into a food processor, added nutritional yeast, lime juice and almond milk.  Just like that, I had my very own vegan version of creme fraiche!

In my version, I don’t put any salt.  That is because this creme fraiche is never consumed by itself.  Since it is always part of a recipe, I leave the salt to the recipe itself.  This way, I have more control over the salt amount.

A Spoon Filled with Creme Fraiche is Slowly Dripping Into a Glass Jar Filled with More Vegan Creme Fraiche

I cannot tell you how delighted I am to bring this recipe.  It is one of the easiest recipes I have ever made and it is an awesome substitute for those of us who cannot consume the real creme fraiche.

I used this creme fraiche in a pasta dish that is perfect weeknight dinner recipe

Talking about missing recipes, have you signed up for my free newsletter?  I will deliver free recipes directly to your inbox!

What recipe can’t you wait to try using this vegan creme fraiche?

A Spoon Filled with Creme Fraiche is Laying Flat on a Brown Surface with the Liquid Spilled Around the Spoon. There are Slices of Lime and Nutritional Yeast Strewn Around

Vegan Creme Fraiche Recipe

If you are looking for a healthier creme fraiche substitute? This vegan version will truly satisfy that craving! Uses only 4 ingredients and made in 15 minutes or less.
4.50 from 2 votes
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Italian
Servings 1 cup
Calories 100 kcal



  • Take half of the contents of silken tofu and refrigerate the remaining
  • Place a paper towel on a plate and put the tofu on top
  • Cover with another paper towel and lightly weigh it down. I took a light plate and placed it on top
  • After 5 minutes, take the drained tofu and place it in a food processor
  • Add 3 Tbsp of nutritional yeast to the processor
  • Add 2 Tbsp of lime juice (or lemon juice).
  • Add 1/4 cup of almond milk and blend the contents on low speed until it is of creamy consistency
  • If it feels to dense, add 2 tsp of almond milk

This will keep for up to 2 weeks when refrigerated.


    This will keep for up to 2 weeks when refrigerated.


    Calories: 100kcalCarbohydrates: 12gProtein: 11gFat: 1gSodium: 81mgPotassium: 450mgFiber: 5gVitamin C: 9mgCalcium: 75mgIron: 1.4mg
    Keyword how to make vegan fresh cream, vegan whipping cream
    Tried this recipe?Let us know how it was!

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    1. I made this and it was fantastic! I used it for making Chicken Fricassée and it was perfect! I’m wondering if I could omit the nutritional yeast when adding this to certain recipes? I’m making Blanquette d’Agneau and the sauce is typically a very white sauce, and I found the yeast made the Fricassée sauce a tiny bit darker than it usually is. It wasn’t a big deal and certainly wasn’t bad taste wise at all, but just figured I’d ask. Thanks for this wonderful recipe! 🙂

      1. Nutritional Yeast adds a nice tang and a little sour taste to the recipe. It definitely makes a difference in the recipe, so, I say add it in the recipe. If you don’t like it, use a little of lemon juice and a pinch more salt in the recipe. Let me know how it turns out. Thank you for your kind words, Kevin

    2. Can’t wait to make this for my summer bean, corn and radish salad. Any thoughts on how long it lasts in the refrigerator?

    3. I have to try this! Thank you for sharing!!! Question: why do you drain the silken tofu? Could you just use less of the milk? Sorry if this question seems odd.. I have never cooked with tofu! Thank you!!

      1. Not an odd question at all, Diana. Thank you for asking. Yes, I prefer draining the tofu. It makes the creme fraiche more watery which I don’t like. I would have to add too much milk to make it into a consistency I like. Plus, that is just a waste of milk, right? Let me know what you think.

      1. Yes, you can absolutely use almond milk for this recipe. You may have to adjust the amount of nutritional yeast, though. I think you may have to use a little less. Experiment with the amount and let me know what you thought of it. Thank you, Basia

    4. I’m going to make some really soon. Especially when, I smoke salmon. I am not a vegan; however, I am lactose intolerant and really miss out on things like creme fraiche. Thanks for sharing this!

      1. So glad to hear that, Lough. I am glad you are going to try this. Yes, it’s perfect for those who are lactose intolerant. Please come back and let me know what you thought of it. Thank you

    5. That’s a simple but interesting recipe. I used the result to make a simple leek mousse (just some braised leeks, almond milk, nutritional yeast and this creme fraiche). My wife loved it. For me next time I’ll just go a little easier on the lime juice.

      I still have some left over so that will form the base of a good thai curry.

      Tx for a most useful recipe. I’ll certainly look out for your recipes if this is anything to go by. Cheers

      ps rating not working but 5* from me.

    6. I don’t usually leave ratings for food but this recipe absolutely stunned me by its similarity to regular creme fraiche! I used it in fish and spaghetti (used fish pie mix, prawns and cumin) and I couldn’t believe my taste buds!! It was so creamy and tasty, this recipe will definitely become a regular of mine! I used 175g of silken tofu and 1/2 cup of almond milk and could have been 4 servings for my pasta sauce, delicious! Thank you so much!

      1. Yay! Thank you so much Camille! I can’t tell you how happy that made me to hear. I am so glad to see that you liked it. Its one of my family’s favorite recipes. Your pasta recipe sounds really good. Thank you for leaving this wonderful comment.

    7. Hi there.
      Thanks for this recipe! Do you know if it cook well please? I’m making a vegan cheese cake.


      1. Hello Anjali, Thank you for your question. I am sorry I don’t have a definitive answer for you as I have not used it in making cake or desserts. I have used it in Pasta and curry recipes where it was delicious. For dessert, I will experiment and get back to you. If you do use it, please let me know how it turned out.

      1. Hi, I’d like to get this clarified, just to be sure: Is ~397g for a whole or a half block?