Avocado Crema
This avocado crema is a dream condiment, offering all the luscious indulgence of classic Mexican crema made vibrant, fresh, and plant-based.
Equipment
- Food Processor
- blender
Ingredients
- 3 medium or small ripe avocados don’t discard pits!
- 3 oz vegan sour cream *see Note 1*
- ½ to 1 small jalapeño roughly chopped (*see Note 2*)
- 3 cloves garlic roughly chopped
- 4 to 5 tablespoons freshly squeezed lime juice *see Note 3*
- ¾ teaspoon ground cumin
- 1 heaping cup cilantro leaves and tender stems
- Kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- In a food processor (or a small-capacity blender), add the avocado flesh, sour cream, jalapeño, garlic, 4 tablespoons (60 mL) lime juice, cumin, cilantro, several cracks of pepper, and ¾ teaspoon kosher salt (see Note 4).
- Blend until smooth and creamy, scraping down the sides. Taste, adding more lime juice or salt to taste.
- Store leftovers in a jar or container with an avocado pit on top (this slows down browning). Refrigerate for up to 5 days.
Notes
1. In the RPL kitchen, our favorite vegan sour cream is from Violife. For a non-coconut base that’s still thick, try Kite Hill’s Greek-style yogurt.
2. For mild heat, remove the seeds and membranes first and use ½ of the pepper.
3. You will need 2 to 3 medium limes.
4. I use Diamond Crystal kosher salt (unless otherwise stated in my recipes).
2. For mild heat, remove the seeds and membranes first and use ½ of the pepper.
3. You will need 2 to 3 medium limes.
4. I use Diamond Crystal kosher salt (unless otherwise stated in my recipes).
Nutrition
Serving: 0.5cupsCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 12mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!