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Avocados are delicious all by themselves but this vegan avocado crema recipe elevates them even more. A little zest, a slightly nutty flavor, and a whole lot of creaminess. It’s super quick to make in a blender, making it easy to bust out for Taco Tuesday to create an upgraded dinner that adds tons of creaminess and flavor thanks to the lime, jalapeno, and sea salt.
Ingredients You’ll Need
One of my favorite ways to jazz up Austinite Vegan Tacos, a Chipotle Veggie Bowl, or Bean and Rice Burritos is with this avocado cream sauce. And bonus, you can thicken it or thin it out to become a dip or a sauce. I love how versatile it is!
It takes six ingredients to whip up this savory vegan avocado crema:
- Avocado: Make sure yours is ripe and ready! You can use the variety of your choice, just know they vary in size so if you’re using smaller ones, toss two in.
- Coconut milk: Depending on the consistency you want, choose either canned or carton coconut milk. Use store-bought or try homemade coconut milk for the most delicious avocado crema results.
- Fresh lime juice: This provides the tang as well as helps preserve the fresh avocado. Want even more flavor? Zest a bit of the lime peel and add that to your avocado lime crema.
- Jalapeño: A little heat is always a good idea and this gives the right amount of punch. If you are sensitive to jalapeños, use gloves when handling. Don’t forget to scrape out the seeds to cut down on the heat!
- Fresh cilantro: This herb isn’t just a garnish, it’s also a great flavor boost if you’re on #teamcilantro
- Sea salt: Helps balance the flavors and cuts down on the coconut milk flavor.
How to Make Avocado Crema
This recipe is incredibly easy and takes less than 5 minutes. Here’s how you make it in 4 simple steps:
- Cut avocados and remove the peel and pit. If you’re new to this, watch my How to Cut an Avocado Video.
- Toss all the ingredients into a blender and blend until smooth.
- Stop and scrape down the sides as needed. If your blender is having a hard time, either add a bit more liquid or try doubling the recipe to help give the blades more to work with.
- Transfer to an air-tight container and refrigerate until ready to use. This condiment is best used right away, yet can last up to three days if sealed properly.
Storage Tips
You can store dairy free avocado crema in a plastic squirt bottle in the fridge for up to 3 days. Keep in mind that wherever oxygen has touched the crema, the color will turn brown and not be as appealing. My advice is to make a fresh batch for each meal. If you have extra, you can freeze it.
Recipe Variations
If one of these ingredients isn’t your style then hold on! I’ve got some easy swaps that might just make this vegan avocado crema work for you.
- Coconut milk can be swapped with cashew cream or vegan yogurt. If you aren’t worried about the dairy then you can also use Greek yogurt.
- Lemon juice replaces lime juice in a pinch. Serrano peppers are a great swap for the jalapeño, or if you want a less heated pepper, use a green bell pepper.
- I am firmly in the #cilantroclub, yet if it tastes like soap to you, and you definitely know who you are if it does, then just omit it.
- You can also add a garlic clove or some onion to your blend for a different flavor profile.
Vegan Avocado Crema Tips
- Purchase avocados a few days beforehand, so they have time to ripen. I’ve also noticed some grocery stores starting to carry frozen avocado chunks. If you can find this, you can use it (just defrost first).
- Canned coconut milk is preferred over refrigerated for this avocado cilantro lime crema recipe since it is thicker and has a better fat layer. This adds a silky smooth texture.
- Lime juice in a bottle typically contains additives. Buying fresh limes, and then squeezing them into your blender will give you the freshest, cleanest juice.
- If the recipe is too thick, add in 1 tablespoon of water at a time until it reaches your desired consistency.
- If the crema is too thin, blend in more avocado until you reach the desired consistency.
Common Questions
My dairy-free version of creamy avocado dipping sauce uses six ingredients: coconut milk, avocado, fresh lime juice, fresh cilantro, jalapeño, and sea salt. It takes only five minutes to blend together into a creamy sauce that can be used in a variety of dishes.
Yes, though it wouldn’t be considered avocado crema any longer. If you want to keep it vegan then use a cashew cream or vegan sour cream. If you are a dairy-lover then go for regular sour cream.
Crema is elevated sour cream. My version uses avocado, lime, cilantro, jalapeño, and salt along with coconut milk (to make it dairy-free). It is silky smooth, almost like a mousse.
What Goes Well With Avocado Crema?
This healthy avocado crema has a mild flavor that can work in a number of dishes. You can use it just like you would avocado or guacamole, so give one of the following options a try using this recipe! Depending on how you want to use it, change the consistency to turn it into a dressing, dip, or sauce. It’s amazingly versatile!
Vegan Avocado Crema
Ingredients
- 1 avocado
- ¼ cup coconut milk
- 2 tbsp lime juice
- ½ jalapeño seeds and ribs removed
- ¼ cup cilantro fresh, chopped
- ¼ tsp sea salt, unrefined
Instructions
- Place all ingredients into a blender or food processor.
- Blend or process until smooth. Taste and add more salt or lime juice, to taste.
- Transfer to an airtight container and refrigerate until ready to use.
Notes
- Swap jalapeño for serrano chile or canned chipotle pepper in Adobe sauce, if preferred.
- Coconut milk can be canned (for thicker crema) or carton (for thinner sauce).
- Use within three days for the freshest sauce.
- If your blender has a hard time blending the small amount in this serving size, try doubling or tripling the recipe to make it easier to blend. You can always freeze the leftovers to use in the future.
I wasn’t the biggest fan of the coconut after taste, yet love the concept. I might try this with cashew cream instead of coconut cream next time.
Swapping cashew cream in is a great idea, Erin. Let us know how you like it!
I’ll be lucky if this lasts long enough to put on other food. Chances are you’ll find me eating it with a spoon!
Ha! No shame in that!! 😀
Yes, yes, yes!!!!
I knowww!! I could eat this every day. 😀
Has anyone tried this with the bagged, cubed frozen avocado? I’d love to know how it worked for you.
Hey Kat! Once you give it a try, come back and let us know how it worked out!
This is THE BEST recipe! I love adding it to my recipes. Thank you!
Me too, Kim! It’s such a great addition for so many recipes. 🙂
How long will this keep? Are there any tips to “extend” its fridge life? It sounds really good, yet I couldn’t imagine using it all up in one meal and I know how quickly things with avocados go bad.
Sharon, the fresh lime juice will help it stay fresh longer but it will probably not last longer than a few days unless you freeze it. I don’t actually know how long it can last, it’s always gone so quickly in my house!
I tried this, yet wasn’t a fan of still tasting the coconut in the coconut milk. Suggestions for other creamy bases to put in it? I was thinking maybe the cashew cream would be a good sub?
Erin, I think cashew cream would be a great idea. It’s much more mild tasting than coconut milk.