Simple Green Smoothies
Vegan Avocado Crema
Ready in just 5 minutes, this vegan avocado crema blends ripe avocado, coconut milk, lime juice, cilantro, and jalapeño into a silky, tangy sauce. It’s creamy, zesty, and just a little spicy—the perfect drizzle for tacos, bowls, and nachos.
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 the avocados, coconut milk, lime juice, jalapeño, cilantro and salt in a blender or food processor.
- Blend until smooth. Taste and add more salt or lime juice if needed.
- Transfer to an airtight container and refrigerate until ready to use.
Recipe Notes
- Chile Swaps: Swap the jalapeño for a serrano chile, or use a canned chipotle in adobo sauce for a smoky crema.
- Coconut Milk Tip: Use canned coconut milk for a thick crema or carton coconut milk for a thinner sauce.
- Prep Tip: Use ripe avocados that give slightly when pressed. See how to cut an avocado for the cleanest way to pit and peel them.
- Storing: Press plastic wrap onto the surface before refrigerating to slow browning, and use within 3 days. If your blender struggles with this small amount, double the recipe and freeze the extra.
Nutrition
Serving: 2tbsp | 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
