One of my favorite ways to jazz up tacos, veggie bowls or 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.
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. A ripe avocado is incredibly silky and easy to cut and peel.
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 when making this avocado crema. 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.
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.
Best way to store avocado cream sauce
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.
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 your new avocado crema recipe!
Avocado Crema Recipe
Ingredients
- 1 avocado
- ¼ cup coconut milk
- 2 tbsp lime juice
- ½ jalapeño pepper - seeds and ribs removed
- ¼ cup fresh cilantro - 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 jalapeno for serrano chile or canned chipotle pepper in adobe sauce, if preferred.Â
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.