This post may contain affiliate links, meaning I can earn a small commission from items you purchase (at no cost to you).
Table of contents
If you’ve ever wanted guac to be just a little creamier, you’re going to love this vegan avocado crema. Imagine this: Taco Tuesday, your family around the table and a green sauce that makes everyone say “rawk on” after the very first bite. That’s what this simple, plant-based sauce delivers.
This recipe started in my kitchen, where balance means green smoothies and Taco Bell. Around here, we live by the motto: “progress over perfection.” Let’s dive into the recipe and blend a sauce that’s creamy, crave-worthy, and versatile.
What Is Avocado Crema?
Avocado crema is a creamy, zesty sauce made by blending ripe avocado with a few simple ingredients like lime juice, cilantro, and a splash of coconut milk. It’s smooth enough to drizzle, yet still packed with that fresh avocado flavor.
Traditional Mexican crema is dairy-based, but this vegan avocado crema swaps the sour cream with coconut milk. The result is a lighter, dairy-free topping that’s even richer and more satisfying.
Ingredients You’ll Need
One of my favorite ways to jazz up my Vegan Tacos, Chipotle Veggie Bowl, or Bean and Rice Burritos is with this creamy, tangy plant‑based sauce. It takes just six simple ingredients to whip up this savory avocado crema.
- Avocado: Make sure it’s ripe. If you’re using smaller avocados, use two. Ripeness makes all the difference in creaminess.
- Coconut milk: Canned for thicker crema or carton for thinner sauce. Here’s my recommended coconut milk brands to buy.
- Fresh lime juice: Adds tang and helps keep the green color. Zest a bit of the lime peel for extra flavor
- Jalapeño: Adds gentle heat. Remove the seeds for a milder version.
- Fresh cilantro: Gives a bright, herbaceous lift—unless you’re one of those who think cilantro tastes like soap, in which case just leave it out.
- Sea salt: Balances the flavors and cuts down on coconut milk’s natural sweetness.
How to Make Avocado Crema
This recipe takes less than 5 minutes in your high-speed blender or food processor. Here’s how you make it in four simple steps:
- Cut your avocados in half, remove the pit and scoop out the flesh. Need help? Watch my video: How to Cut an Avocado.
- Blend everything together. Add avocado, coconut milk, lime juice, jalapeño, cilantro and sea salt to a blender. Blend until smooth.
- Adjust consistency. If your blender is struggling, add a splash more liquid or double the recipe to give the blades something to work with.
- Store and serve. Pour into an seal-tight glass container and refrigerate until ready to use. Best when fresh, but will keep for up to 3 days if sealed properly
Recipe 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 for this avocado crema (use full-fat if you can find it). This adds a silky smooth texture that you’ll rave about.
- Use fresh limes (or lemons in a pinch). 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 a tablespoon of water at a time, until it reaches your desired consistency.
- If the crema is too thin, blend in more avocado to thicken it up.
- Make fresh: Because avocado can brown quickly, I recommend making a fresh batch for each meal. If you have extra, you can store the avocado crema in a jar or squeeze bottle in the refrigerator for up to three days.
Serving Suggestions
This versatile sauce can be used wherever you’d use avocado or guacamole. Adjust the thickness to turn it into a dressing, dip or drizzle. Try it on any of these plant‑powered recipes:
- Vegan Chickpea Tacos: a flavorful combination of crispy chickpeas and fresh veggies
- Chipotle Veggie Bowl: smoky vegetables, hearty grains and a spicy kick
- Bean and Rice Burritos: a classic with a creamy twist
- Sweet Potato Nachos: sweet and savory perfection
- Vegan Taco Salad: a crunchy, colorful bowl loaded with plants
- Tacos de Papa: crispy potato tacos just begging for a drizzle
Vegan Avocado Crema
Ingredients
- 2 avocados large
- ½ cup coconut milk
- ¼ cup lime juice
- 1 jalapeño seeds and ribs removed
- ½ cup cilantro fresh, chopped
- ½ teaspoon 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.
Helpful Tools
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.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Yes! It tastes best fresh, but you can store it in an airtight container in the fridge for up to 3 days. To slow down browning, press a piece of plastic wrap directly onto the surface before sealing.
Technically yes, though the texture may change when thawed. If you freeze, use it within 1 month and re-blend after thawing to smooth it out.
Cashew cream or unsweetened vegan yogurt are great swaps. If you’re not dairy-free, Greek yogurt works too. Just note the flavor will shift slightly.
Using half a jalapeño with seeds removed makes it mild. Keep the seeds for more heat, or swap in serrano or even a bell pepper for zero spice.
Totally! If cilantro tastes soapy to you, just leave it out. You’ll still get a creamy, tangy sauce. You can add fresh parsley or chives for a different herb flavor.
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.