Dairy Free Avocado Crema

Avocado Crema is something you need to know how to make. It is the perfect accessory for tacos, salads, rice bowls and pretty much anything else that has even a hint of Mexican flavor.

Plus, it is ridiculously easy to make, less than 5 ingredients and takes all of about 2 minutes in the blender or food processor.

Traditionally, avocado crema is made with Mexican crema (similar to sour cream but a touch more sour). You will also see it commonly made with both American style sour cream and even greek yogurt.

Since I try to avoid dairy as much as possible, I started making a Vegan, Dairy Free avocado creama a couple of years ago. I use it a lot, especially when I don’t feel like taking 15 minutes to whip up a batch of guacamole and plain avocado isn’t going to cut it.

I tend to prefer this sauce on the thicker side. If you want it a bit thinner, I suggest adding a bit more olive oil. If you decide to add additional coconut milk, you will need to adjust the salt and lime juice.

Oh, and yes, I have made this with Avocado Oil and it’s just as good.

Dairy Free Avocado Crema

INGREDIENTS

  • 1 large avocado (approx 5.5 ounces of avocado meat)
  • 1/4 cup canned full fat coconut milk
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lime juice
  • 1/4 teaspoon sea salt

INSTRUCTIONS

  1. Place all ingredients in bowl of food processor of jar of blender (FYI: you will usually get a thicker sauce in the food processor), process until smooth and creamy.
  2. Use immediately. You can store any leftovers in an air-tight container but know that the color may darken slightly over time as the avocado oxidizes. I recommend pouring into a squeeze bottle and serving from there. Enjoy!

Find complete recipe here

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