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Vegan Avocado Crema in a small glass gar with jalapeño in the foreground.
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5 from 1 vote

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
Total Time10 minutes
Course: Condiment
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 Servings
Calories: 83kcal
Cost: $7

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.

Notes

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.

Nutrition

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