Avocados are delicious all by themselves but this avocado crema recipe elevates them even more. A little zest, a slightly nutty flavor and a whole lotta smooth. This might be your new fav dip for everything from pizza to tacos and more.

Spicy Avocado Crema Recipe

One of my favorite ways to jazz up Austinite Vegan Tacos, Chipotle Veggie Bowl or Bean and Rice Burritos is with avocado crema, which is an avocado cream sauce.

It’s simple and quick to make in a blender, plus it always turns out silky smooth. Bust this avocado crema recipe out for taco Tuesday to create an upgraded dinner that adds healthy fats and tons of flavor from the lime to the sea salt.

Cilantro and lime on a cutting board

How to Make Avocado Crema

6 simple ingredients make this avocado crema recipe: avocados, limes, jalapeños, coconut milk, cilantro and sea salt. Avocados can be tricky, since they spend most of their life either hard as a rock or decaying. You really have to pick one at its prime or patiently wait for it to get there.

Check out my guide on how to cut an avocado to make the most out of your produce.

how to perfectly cut an avocado

To make this avocado cream sauce, use a food processor or blender to get it super creamy. It can be mixed by hand, though this will give it more of a guacamole texture, instead of crema. Add all the ingredients to the processor/blender, then blend until creamy.

A few tips and tricks

I usually purchase my avocados a few days beforehand, so I know I’ll have a ripe one on hand. I’ve also noticed some grocery stores starting to carry frozen avocado. If you can find this, then try it!

Canned coconut milk is preferred over refrigerated for this recipe, since it is thicker, and has a better fat layer. This adds brings the silky smooth texture to this crema.

Lime juice in a bottle typically contains additives, so buying fresh limes, then squeezing them into your blender will give you the freshest, cleanest juice.

coconut milk blended with other ingredients

How Long Will Avocado Crema Last?

If stored in an airtight container, it can last a few days. Yet wherever oxygen has touched it, the color will turn brown. To help with this, I like to eat it all in one meal; then I don’t have to worry about it.

Storage Options

Yet I’ve also stored it in a squirt bottle so I can drizzle it on my tacos and it seems to help it stay fresh longer. If you’re making extra, then you can always freeze it until ready to use. This is a great way to save time and have it on hand in a pinch. Plus, it protects the ripe avocado from turning any more.

Final avocado recipe with cilantro on top

How to use Avocado Lime Crema

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 recipes a try using this recipe!

Blended avocados, coconut milk, lime and sea salt in a blender to create this creamy result.
4.84 from 6 votes

Avocado Crema Recipe

Think of Avocado Crema as an incredible guacamole dressing: thick, creamy, with a hint of spice and fresh lime juice. The added coconut milk gives it a nice drizzling quality. Feel free to add more spice if you can take the heat.
Prep: 10 mins
Total: 10 mins
Author: Jen Hansard
Course: Condiment
Cuisine: Mexican-Inspired, Plant-Based
Serves: 4

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

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

  • Can 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 3 days for freshest sauce.

Nutrition

Calories: 93kcal, Carbohydrates: 5g, Protein: 1g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 160mg, Potassium: 262mg, Fiber: 3g, Sugar: 1g, Vitamin A: 163IU, Vitamin C: 10mg, Calcium: 8mg, Iron: 1mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

About the Author

Simple Green Smoothies

I went from exhausted mama to running across the Grand Canyon, riding & hiking to the top of the tallest waterfall in North America with my kids. How? I fell in love with the smoothies and plant-based meals you can find on my blog.

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Comments

  1. 4 stars
    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.

    1. Swapping cashew cream in is a great idea, Erin. Let us know how you like it!

  2. 5 stars
    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!

  3. 5 stars
    Has anyone tried this with the bagged, cubed frozen avocado? I’d love to know how it worked for you.

    1. Hey Kat! Once you give it a try, come back and let us know how it worked out!

    1. Me too, Kim! It’s such a great addition for so many recipes. 🙂

  4. 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.

    1. 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!

  5. 5 stars
    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?

    1. Erin, I think cashew cream would be a great idea. It’s much more mild tasting than coconut milk.