This Vegan Avocado Crema is super flavorful thanks to fresh lime, jalapeño and cilantro. Its smooth, creamy and delicious on any type of taco. And best of all, its ready in 10 minutes!
I love avocados. I'm always dreaming up new ways to use and eat them. I love to make a classic 4 Ingredient Guacamole or Avocado Pico de Gallo. Or if it's mango season, I'm definitely making my Cucumber Mango Avocado Salad.
But, if it's taco night, this Avocado Crema is the only avocado recipe you need! It's smooth, flavorful, and done in minutes.
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Why You Will Love This Recipe
- This avocado crema is super flavorful thanks to fresh jalapeño, lime juice and cilantro.
- Its gluten-free, dairy-free and vegan so anyone can enjoy it!
- Add it to tacos, nachos, burrito bowls and more.
- Its ready in under 10 minutes and your blender does all the work.
- And its creamy and delicious!
Ingredient Notes
Hass Avocados: Make sure you use ripe avocados. The avocado should give to light pressure. Gently press into the side of the avocado to test it. And if it feels hard, wait a day or two.
Jalapeño: This adds freshness and a little spice to this Vegan Avocado Crema recipe. But, if you're sensitive to spice, start with ¼ of a jalapeño, or omit it alltogether.
Cilantro: I love cilantro and add it to any Mexican-inspired dish I make. But, if you don't like it you can leave it out!
Lime Juice: Lime juice adds the tang that would traditionally come from sour cream.
Special Equipment
You will need a blender for this Vegan Avocado Crema recipe. Either a larger blender like a Vitamix or a smaller, Magic Bullet-Style Blender will work.
Step-by-Step Instructions
Step 1. Into a blender, add avocado, cilantro, jalapeño, lime juice, salt and water.
Step 2. Blend until smooth and creamy and use as desired!
What Serve the Avocado Crema With
- Buffalo Cauliflower Rice Black Bean Burritos
- Burrito Bowls
- Use it to top Vegan Lentil Tacos with Homemade Vegan Tortillas
- Or some Vegan Nachos
Recipe FAQs
To store, scoop the crema into an airtight container and place a layer of plastic wrap directly on top so it doesn't oxidize. Then, top with the container's lid and store in the refrigerator for up to 3 days.
Do not freeze this recipe.
Use crema to top tacos, burrito bowls, burritos or nachos.
If you are using a smaller, Magic Bullet-style blender, you can cut this recipe in half. If you are using a larger blender, don't cut it in half! The blender will have a hard time blending the mixture.
Expert Recipe Tips
Be sure that your avocados are ripe! They should give to medium pressure.
Use more cold water if you want a thinner crema.
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📖 Recipe
Vegan Avocado Crema
Equipment
- 1 Blender
- 1 Cutting Board
- 1 Chefs Knife
Ingredients
- 2 Large Hass Avocados
- 1 Medium Jalapeño, seeds removed see note
- ¼ Cup Cilantro, lightly packed see note
- 3 tablespoon Lime Juice
- 1 Medium Clove of Garlic
- ½ teaspoon Kosher Salt less if using table salt
- ½ Cup Cold Water see note
Instructions
- Into your blender add avocado, jalapeño, cilantro, lime juice, garlic, salt and water.2 Large Hass Avocados, 1 Medium Jalapeño, seeds removed, ¼ Cup Cilantro, lightly packed, 3 tablespoon Lime Juice, 1 Medium Clove of Garlic, ½ teaspoon Kosher Salt, ½ Cup Cold Water
- Blend on medium speed until the mixture is smooth and creamy.
- Add 1-2 additional tablespoons of cold water if necessary to reach your resired consistency.
- Drizzle over your tacos and serve! Or store in the refrigerator in an airtight container for up to 3 days.
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