Avocado Crema (in 5 minutes)

Plant-Based Recipes / Avocado Crema (in 5 minutes)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 […]

Spicy Avocado Crema Recipe

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.

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. A ripe avocado is incredibly silky and easy to cut and peel.

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 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.

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.

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.

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 your new avocado crema recipe!

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

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.
4.8 from 6 votes
PRINT RATE IT Print Recipe
Course: Condiment
Cuisine: Mexican-Inspired, Plant-Based
Prep Time: 7 minutes
Blending Time: 3 minutes
Total Time: 10 minutes
Servings: 4
Author: Jen Hansard


  • 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


  • Place all ingredients into a blender or food processor.
  • Blend or process until smooth. Taste and add more salt or lime juice, to taste.
    avocado blended
  • Transfer to an airtight container and refrigerate until ready to use.


  • Can swap jalapeno for serrano chile or canned chipotle pepper in adobe sauce, if preferred. 


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?Mention @simplegreensmoothies or tag #simplegreensmoothies!

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Ratings & Comments

  1. Erin says:

    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.

    • Simple Green Smoothies says:

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

  2. Jessica says:

    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. Amanda says:

    5 stars
    Yes, yes, yes!!!!

  4. Kat B. says:

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

    • SGS Rawkstar Jess says:

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

  5. Kim says:

    5 stars
    This is THE BEST recipe! I love adding it to my recipes. Thank you!

    • SGS Rawkstar Jess says:

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

  6. Sharon M. says:

    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.

    • SGS Rawkstar Jess says:

      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!

  7. Erin says:

    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?

    • SGS Rawkstar Jess says:

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

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About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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