Vegan Avocado Crema
Servings: 8
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 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
- 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
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