This 5-minute avocado crema is silky smooth, creamy, tangy, slightly spicy, and the perfect avocado topping, dip, or sauce for all your favorite Mexican and Tex-Mex foods. Our vegan avocado crema is dairy-free, gluten-free, paleo, keto, and whole30, too!
4smallavocados or 2 large avocados, pitted and peeled
¼ cupof red or yellow onion
3 or 4smallgarlic cloves (depending on garlic preference)
½ to 1tablespoonof minced cilantro(depending on your cilantro preference)
1tablespoonof lemon juiceor lime juice
½ to 1teaspoonof salt(depending on your salt preference)
½ of a small jalapeno(optional, if you like spicy)
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.
Avoid avocados with brown spots: These may have a more bitter flavor, so cut away any large brown parts before processing the flesh.
To thin the vegan crema: Add a little plant-based milk (or water), just a spoonful at a time, blending or stirring in between until you reach your desired consistency.
Allow it to marinate: Leaving the avocado lime crema to sit for at least 15 minutes (or even longer) can help the flavors meld.
Tweak to taste: Because of this avocado cream recipe's simplicity, many ingredients are added 'to taste.' Though we've recommended an amount range, always start with the lower amount, then taste and adjust.