Mexican-Inspired Avocado Cream
It is no secret that we are huge fans of avocado and will jump at any chance of adding it to any of our dishes, so this Mexican-Inspired Avocado Cream recipe is very welcomed. It’s much better than simple mashed avocado and much creamier than the classic guacamole. You’ll love it!
5-Minute Magic Cream
This delicious avocado cream could turn any unexciting leftovers into a fantastic dish. In 5 short minutes, you could have an insanely delicious (and healthy!) creamy dressing for a colorful buddha bowl, potatoes or salads.
You can also use it as a quick dip or spread! Perfect for chips, pita chips, or lunch sandwiches.
Why Do Avocados Turn Brown and How to Prevent it
Have you ever wondered why every time you open an avocado it’s a race against time until they turn brown and look very unappetizing? We feel you! It can be very frustrating and no matter how perfect that first avocado half was, the second half won’t live up to it.
So, why do they turn brown? Why do they go from this gorgeous bright green to a musty greenish-brown? The simple answer, oxygen. Avocados contain an enzyme which, when in contact with air, makes them turn that brownish undesirable color. This is very important to keep in mind because it helps us figure out ways to prevent it.
How do I prevent it? There are a few tricks that will delay the browning.
- Store it: Preferably in an (extremely) air-tight container, bag or wrap it with plastic as tight as you can.
- Squeeze a lemon on top of it: This is the oldest trick in the book but it works to a certain extent. We advise you not to wait for more than a couple of hours to eat it.
- Store it with an onion: Strange, right? Well, apparently onions and avos get along pretty
well. Onions contain sulfur which prevents the avocado from making contact with the oxygen.
Do you have a favorite way to keep your avos fresh and green?
Recommended Equipment:
Mexican-Inspired Avocado Cream
Ingredients
- 4 small avocados or 2 large avocados, pitted and peeled
- ¼ cup of red or yellow onion
- 3-4 small garlic cloves (depending on garlic preference)
- ½-1 Tablespoon of minced cilantro (depending on your cilantro preference)
- 1 Tablespoon of lemon juice
- ½-1 teaspoon of salt (depending on your salt preference)
- ½ of a small jalapeno (optional, if you like spicy)
Instructions
- In a food processor, add all of the ingredients and wiz on high until completely creamy.
- Where there are a range of measurements on the ingredients list, start with the small amounts, and add more based on your preferences.
Notes
- Store it:Â Preferably in an (extremely) air-tight container, bag or wrap it with plastic as tight as you can.
- Squeeze a lemon on top of it:Â This is the oldest trick in the book but it works to a certain extent. We advise you not to wait for more than a couple of hours to eat it.
- Store it with an onion:Â Strange, right? Well, apparently onions and avos get along pretty
well. Onions contain sulfur which prevents the avocado from making contact with the oxygen.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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