Vegan Avocado Crema
This Vegan Avocado Crema is super flavorful thanks to fresh lime, jalapeño and cilantro. Its smooth, creamy and delicious on any type of taco.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Condiment
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 Servings
Calories: 83kcal
Cost: $7
1 Blender
1 Cutting Board
1 Chefs Knife
- 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
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.
Depending on the size of your avocado you may need more or less water.
I wanted to keep mine on the thicker side so ½ Cup was perfect for me.
If you use a large blender like I did, you will need to scrape the sides down a few times until It gets moving.
You can also use a smaller, magic bullet-style blender, if you have one!
I you don't like cilantro, you can omit it.
And if you are sensitive to spice, start with ½ of a jalapeño.
Serving: 1Serving | Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 181mg | Potassium: 259mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 175IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.3mg