What Is Avocado Crema?
Avocado crema is a smooth, blended avocado topping traditionally made with avocado and sour cream or Mexican crema, designed for spooning or spreading.
Unlike guacamole, it is:
- Completely smooth
- Slightly lighter in texture
- Tangy and creamy
Think of it as whipped avocado with a bright, creamy finish.
Try putting a dollop on chorizo tacos or adding a spoonful to this burrito bowl to take your meal to the next level.
Ingredients You’ll Need
This is a simple, balanced ingredient list.
- 2 large ripe avocados
- ¼ cup sour cream
- 1/3 cup fresh cilantro leaves
- Juice of 1 lime (about 2 tablespoons)
- 2 small cloves garlic
- 1 tablespoon honey or agave
- 1 teaspoon kosher salt
Optional:
- 1–2 tablespoons water if needed for blending
- ½ jalapeño for heat
Why Sour Cream Matters
Sour cream gives avocado crema its classic tang and smooth texture.
It:
- Balances the richness of avocado
- Adds brightness without extra lime
- Helps it blend ultra-smooth
- Creates the traditional restaurant-style flavor
Without it, the sauce tastes more like blended guacamole.
How to Make Avocado Crema
Avocado crema is made by blending everything until thick and completely smooth.
- Add all ingredients to a high-speed blender or food processor.
- Blend until creamy and fully smooth.
- Scrape down the sides and blend again if needed.
The finished crema should be thick and spoonable.
Only add water if your blender struggles or if you prefer a slightly thinner consistency.
How Thick Should Avocado Crema Be?
Avocado crema should be thick enough to hold its shape on a spoon. It should:
- Look smooth (not chunky)
- Spread easily
- Not drip or pour like dressing
- Feel creamy but not heavy
If it pours immediately, it’s too thin.
If it looks whipped and velvety, it’s perfect.
Texture Troubleshooting
If it’s not turning out right, here’s what’s happening:
Grainy texture: Your avocados were underripe.
Too thick: Add 1 tablespoon water and blend again.
Too thin: Blend in more avocado or a spoonful of sour cream.
Too garlicky: Start with 1 clove next time. Raw garlic intensifies as it sits.
Dairy-Free Option
If you prefer a dairy-free version, omit the sour cream and add 2–3 tablespoons water or plain dairy-free yogurt or sour cream for creaminess.
The texture will be slightly less tangy but still thick and smooth.
How to Use Avocado Crema
This is one of those sauces that upgrades simple meals instantly.
Spoon it onto:
- Loaded sweet potato nachos
- Ground beef taco bowls
- Cilantro lime chicken
- Buffalo cauliflower tacos
- Fiesta shrimp bowls or shrimp tacos
- Healthy chicken enchiladas or turkey enchiladas
- Breakfast quesadillas
It also spreads beautifully inside wraps and sandwiches and would be perfect on this cottage cheese flatbread.
For a drizzle consistency, blend in 1–2 tablespoons water until slightly looser.
How to Store Avocado Crema
Avocado crema is best within 2 days. Because it contains dairy, it should be stored properly:
- Transfer to an airtight container.
- Press plastic wrap directly onto the surface (to avoid the avocado browning).
- Seal tightly and refrigerate.
A small squeeze of lime juice on top can help slow browning as well. Stir before serving.
Can You Freeze It?
For the best texture, I don’t recommend freezing leftovers because of the sour cream. It could separate slightly after thawing. Enjoy it fresh for the best flavor and consistency!
More Dips and Salsa Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Avocado Crema
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Ingredients
- 2 large ripe avocados
- 1/4 cup sour cream
- 1/3 cup fresh cilantro leaves
- 1 tablespoon raw honey or agave (vegan option)
- Juice from 1 lime (2 Tablespoons)
- 2 small cloves garlic
- 1 teaspoon kosher salt
Instructions
- Prep all of the ingredients and add them to a high speed blender or food processor. I used our Vitamix, but any blender or food processor works here.2 large ripe avocados, 1/3 cup fresh cilantro leaves, 1 tablespoon raw honey or agave (vegan option), Juice from 1 lime, 2 small cloves garlic, 1 teaspoon kosher salt
- Blend until smooth and creamy. If it’s too thick, add water a tablespoon at a time until it reaches your desired consistency.
Notes
Video
Equipment
- Blender, Food Processor, or Mini Food Processor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Avocado crema is blended smooth and includes sour cream. Guacamole is mashed and chunky, typically with onion and tomato.
Yes. Greek yogurt works well and adds protein. The flavor will be slightly tangier.
No. This recipe is mild. Add jalapeño or red pepper flakes if you want heat.
Your avocados may have been underripe, or it wasn’t blended long enough.
Yes, but it’s best within 24–48 hours for optimal color and flavor.
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This creama could be eaten on almost anything. It’s simple to make and delicious. I left out the honey, didn’t see a reason to sweeten the avocado. I was lucky and found 3 perfectly ripe avocados. It was especially good on the tacos I made with roasted sweet potatoes and refried black beans and like dressed cabbage slaw.