Nutrition and Diet: What are the ingredients in crema?

November 10, 2025 •

6 min read

Crema is a term with diverse culinary meanings, referring to a rich, tangy Mexican-style cream, a plant-based vegan topping, or the golden foam on a shot of espresso. The answer to "What are the ingredients in crema?" therefore depends entirely on which type you are referring to, with each version having a distinct and specific ingredient list.

Quick Summary

The specific ingredients for crema depend on the type. Mexican crema is a cultured dairy product made primarily from heavy cream and a fermenting agent, while vegan versions utilize nuts or coconut milk. Espresso crema is not an ingredient-based product but an emulsion formed from roasted coffee bean oils and gases under pressure.

Key Points

Mexican Crema Ingredients: Made from cultured heavy cream and a fermenting agent like buttermilk or sour cream, resulting in a rich, tangy, and pourable dairy product.
Vegan Crema Ingredients: A dairy-free version can be made by blending soaked raw cashews or utilizing the cream from full-fat coconut milk, along with citrus juice and seasonings.
Coffee Crema Ingredients: This is not a dairy product but an emulsion of carbon dioxide and natural coffee oils, formed during the high-pressure extraction process of espresso.
High-Fat Content: Mexican crema and French crème fraîche have a higher fat content (around 30% and 30-40%, respectively) than American sour cream (18-20%), which allows them to resist curdling when heated.
Flavor Variations: Crema can be customized with various additions like cilantro, lime, garlic, and chipotle to enhance flavor and versatility across different dishes.
Nutritional Profile: The nutritional content of crema varies significantly; dairy versions are high in fat, while vegan alternatives offer different fatty acid profiles depending on the base ingredient.
Fermentation Process: The key to Mexican crema's tangy flavor and thicker texture is the culturing process, where live bacteria ferment the cream at room temperature.

Decoding Crema: A Guide to Its Various Ingredients

The term 'crema' can be a source of confusion because it refers to several distinct products in the culinary world. While a Mexican-style table cream shares the name with the foam on an espresso shot, their compositions couldn't be more different. Understanding the ingredients helps distinguish these products and appreciate their unique roles in different dishes and beverages.

The Ingredients of Traditional Mexican Crema

Traditional Mexican crema, also known as crema fresca, is a cultured dairy product similar to French crème fraîche but typically milder and thinner in consistency. The primary ingredients are simple, though recipes can vary slightly.

Heavy Cream: This is the foundation of Mexican crema, providing a high fat content (around 30%) that gives it a rich, smooth, and pourable texture. Using pasteurized but not ultra-pasteurized cream is often recommended for better culturing.
Culturing Agent: A small amount of a cultured dairy product is added to initiate fermentation. Common agents include:
- Buttermilk: Contains the live cultures needed to ferment the heavy cream and produce the characteristic tangy flavor.
- Sour Cream or Plain Yogurt: Can also be used to provide the necessary live cultures, with sour cream resulting in a slightly thicker final product.
Salt: A pinch of salt is often added to enhance the flavor and balance the richness.
Optional Flavorings: For flavored variations, additional ingredients like fresh lime juice, chopped cilantro, minced garlic, or chipotle powder can be incorporated after the initial culturing process.

The Ingredients of Vegan Crema

For those following a dairy-free diet, a vegan crema can be made using plant-based ingredients. The two most common types use either cashews or coconut milk as the base, offering a creamy, tangy alternative.

Cashew Crema Ingredients

Raw Cashews: These are the primary ingredient, providing the creamy base once soaked and blended. Their mild flavor ensures the other seasonings shine through.
Water: Used to achieve the desired, smooth consistency when blending the soaked cashews.
Lime or Lemon Juice: Provides the essential tangy flavor, mimicking the acidity of traditional dairy crema.
Garlic and Salt: Add savory depth to the sauce.
Cilantro or Chipotle: Can be added for flavor variations.

Coconut Crema Ingredients

Full-Fat Coconut Cream: The thick, solid cream from the top of a can of refrigerated full-fat coconut milk is used as the rich base.
Lime Juice: Contributes the acidic, tangy element.
Garlic Powder and Salt: Season the crema for a savory profile.

The Ingredients of Coffee Crema

The crema on top of a shot of espresso is entirely different, as it is not a dairy product and contains no added ingredients beyond the coffee itself. It is a natural part of the brewing process, created by pressure and chemistry.

Coffee Beans: Specifically, roasted coffee beans are the source. During the roasting process, carbon dioxide gas is trapped inside the beans.
Natural Coffee Oils: The high-pressure brewing process of an espresso machine extracts the oils from the coffee grounds.

When hot water is forced through the finely-ground coffee at high pressure, it dissolves the carbon dioxide and emulsifies the oils. As the brewed liquid returns to normal atmospheric pressure, the dissolved gas escapes, creating countless tiny bubbles that form a stable, golden-brown foam known as crema.

Nutritional Differences and Dietary Considerations

Understanding the ingredients is crucial for fitting crema into a healthy diet. The nutritional profile varies significantly across the different types.

Mexican Crema

Mexican crema is high in fat (approx. 30%), calories, and contains dairy. It adds a rich, decadent texture to dishes but should be used in moderation, especially for those watching their saturated fat and calorie intake.

Vegan Crema (Cashew-Based)

Cashew crema is also calorie-dense but contains healthy unsaturated fats. It's a cholesterol-free option and provides some protein. Soaking the cashews makes them more digestible.

Vegan Crema (Coconut-Based)

Coconut crema is high in saturated fat from the coconut cream. While offering a dairy-free option, it's important to be mindful of its fat content, similar to its dairy counterpart.

Coffee Crema

Since coffee crema is just coffee oils and gases, it is low in calories and has minimal nutritional impact. It's an aesthetic and flavor element of the espresso and doesn't affect the diet in the same way as the dairy or vegan creams.

Mexican Crema vs. Alternatives Comparison Table


Feature	Mexican Crema	American Sour Cream	French Crème Fraîche	Vegan Cashew Crema
Primary Ingredients	Heavy cream, buttermilk/sour cream	Pasteurized cream, lactic acid culture	Heavy cream, bacterial culture	Raw cashews, water, citrus juice
Consistency	Thinner, more pourable	Thicker, more dollop-able	Thick and smooth	Smooth, adjustable with water
Fat Content	Higher (around 30%)	Lower (18-20%)	Higher (30-40%)	Varies by recipe, healthy unsaturated fat
Flavor	Mild, tangy, slightly sweet	Pronounced tangy and sour flavor	Rich, velvety, slightly nutty	Creamy, nutty, with added tangy flavor
Use in Hot Dishes	Resists curdling well due to higher fat	Can curdle, best added off heat	Excellent, won't curdle	Stable in hot dishes and sauces

Conclusion

To answer the question "what are the ingredients in crema?" requires a deeper look into the context. Whether it's the rich, cultured dairy cream of Mexican cuisine, a tangy vegan alternative made from nuts or coconut, or the flavorful foam of an espresso shot, the ingredient list is specific to the type. Mexican crema relies on heavy cream and a fermenting agent. Vegan cremas use blended cashews or coconut cream with added flavorings. Espresso crema is purely a result of high-pressure extraction from coffee grounds. Understanding these differences allows for proper selection and appreciation of each unique culinary creation.

External Link: For more insights into dairy products and their uses, visit the Dairy Council of California website.

How to make Mexican Crema

Creating a classic Mexican crema at home is a simple process, primarily involving fermentation. Here is a quick guide:

Combine Ingredients: Mix heavy cream and a small amount of buttermilk or sour cream in a clean glass jar.
Cover and Culture: Cover the jar loosely and let it stand at a warm room temperature (around 80°F) for several hours (4-6 hours is often sufficient) or overnight. The mixture will thicken as it ferments.
Chill and Thicken: Once thickened, stir in a pinch of salt and fresh lime juice to taste. Secure the lid tightly and refrigerate for at least 6 hours to allow it to thicken further and flavors to meld.
Use or Store: Serve chilled. The homemade crema can be stored in an airtight container in the refrigerator for up to 1-2 weeks.

Flavorful Crema Variations

Once you have a basic dairy or vegan crema, it can be easily customized with various flavorings to complement different dishes:

Cilantro Lime Crema: Blend in fresh cilantro and additional lime juice.
Chipotle Crema: Stir in chipotle chiles in adobo or chipotle powder for a smoky, spicy kick.
Avocado Crema: Blend with ripe avocado and lime juice for a rich, vibrant topping.

By experimenting with these additions, you can create a wide array of versatile and delicious sauces suitable for tacos, burritos, soups, and more.

Dairy-Free Crema Tips

For delicious non-dairy crema, follow these tips:

Soak Cashews: Always use raw, unroasted cashews and soak them for at least 4 hours, or in hot water for 15 minutes, for the smoothest possible texture.
High-Powered Blender: For the creamiest consistency, a high-powered blender is recommended for cashew-based cremas.
Adjust Thickness: The thickness of cashew crema can be controlled by adjusting the amount of water added during blending.
Full-Fat Coconut Milk: When making coconut crema, use the thick cream from the top of a refrigerated can of full-fat coconut milk for the best richness.

Espresso Crema for Coffee Lovers

For coffee enthusiasts, a good crema is a sign of a quality brew. Here are some insights:

Fresh Beans are Key: The carbon dioxide necessary for crema formation decreases over time. Using freshly roasted beans is crucial for a rich, stable crema.
Proper Grind: The coffee must be finely ground. An incorrect grind size, either too coarse or too fine, will result in poor extraction and a thin, unstable crema.
Pressure is Paramount: The high pressure of an espresso machine (around 9 bars) is what creates crema. It cannot be replicated with manual pour-over or other low-pressure brewing methods.

Frequently Asked Questions

Mexican crema is typically thinner, has a milder flavor, and a higher fat content (around 30%) than American sour cream. Its higher fat content makes it less likely to curdle when heated, and it's often drizzled rather than dolloped.

Yes, you can substitute sour cream for crema, especially if you need a tangy topping. To achieve a similar consistency to crema, you can thin the sour cream with a little heavy cream or lime juice.

Yes, common dairy-free options for crema include versions made from soaked raw cashews or the solid cream skimmed from full-fat coconut milk. These are blended with ingredients like lime juice and seasonings.

No, coffee crema is fundamentally different. It is the golden-brown foam that forms on top of an espresso shot and is an emulsion of natural coffee oils and carbon dioxide, not a dairy product.

To make Mexican crema, combine heavy cream with a small amount of a cultured dairy product like buttermilk or sour cream. Let the mixture sit at a warm room temperature for several hours until thickened, then refrigerate.

Crema with a lower fat content, like regular sour cream, can curdle when added to hot dishes. The high fat content of traditional Mexican crema or French crème fraîche makes it more stable and less prone to curdling with heat.

The tangy flavor of dairy-based cremas comes from the fermentation process. Live cultures, such as those found in buttermilk or sour cream, convert milk sugars into lactic acid, which imparts the characteristic tartness.