Avocado crema is a creamy Mexican sauce made of fresh cilantro, lime juice, garlic and ripe avocados. Make it in 5 minutes to top tacos, dip with chips or mix with salads. It features a hint of honey and it's naturally vegan.
Use this crema on top of our favorite Mexican-inspired recipes like pork tenderloin tacos, ground pork tacos, Instant Pot carnitas, and chorizo tacos.
Jump to:
Mexican-inspired recipes are really high up there on my favorite foods lists. I love the bold, Mexican spices in tacos and I'm a sucker for a cucumber margarita to pair with my Instant Pot carnitas. Having a creamy avocado sauce (avocado crema) to add to our dishes makes them even better.
This recipe tastes delicious, but avocados are packed with healthy fats and fiber, so this will make every recipe even healthier. WIN-WIN.
Avocado Crema Recipe
Classic avocado crema is a thick and creamy sauce made of ripe avocados, cilantro, lime juice, sour cream, and garlic. It's a lot like guacamole, but you blend it until smooth and creamy.
It's the perfect topping for tacos, nachos, or healthy chicken enchiladas. You can also use it as a dipping sauce for tortilla chips and veggies.
Here's what you'll love about this creamy avocado crema.
- Velvety smooth texture
- Easy topping for your favorite Mexican dishes.
- You only need a handful of ingredientsv
Ingredient Notes and Substitutions
- Avocados: a large, ripe avocado is ideal here for the most flavorful and vibrant recipe.
- Cilantro: don't skip out on fresh herbs! A giant bunch of cilantro is so affordable. Don't grab the tiny plastic container at the grocery store, make sure to get a bunch in the produce near the carrots. Store any leftover cilantro in a jar of water in the fridge.
- Honey: this adds just a touch of subtle sweetness that will leave people wondering what's in it! Use agave for a vegan option.
- Fresh lime juice: just like the cilantro, don't skip out on using fresh limes, you can really tell a difference!
- Garlic: I used whole fresh garlic cloves. We blend this up so don't waste any time chopping or mincing first. You can also use garlic powder if you don't have garlic cloves on hand.
- Salt: this seems simple, but do not leave this ingredient out. It REALLY brings out the flavor of the avocado and lime and is a game changer. Kosher salt is more coarse and a better option if you have it on hand.
How to Make Avocado Crema
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This traditional Mexican crema is really easy and these step-by-step instructions will make sure they turn out every time.
Video: Watch How to Make Vegan Avocado Crema
- Prep all of the ingredients and add them to a high speed blender or food processor. We used our Vitamix, but any blender or food processor works here.
- Blend until smooth and creamy. If it's too thick, add water a tablespoon at a time until it reaches your desired consistency.
Expert Tips
- Make sure your avocado is ripe. It shouldn't be brown, but it should be soft to touch so it easily blends.
- Not vegan? Add a few tablespoons of sour cream to the mixture to add a creamy, tangy flavor.
- If the recipe is too thick, add water a tablespoon at a time, and if it's too thin, add ¼ an avocado until it reaches your desired consistency.
- Make sure you read the storage instructions below so it doesn't get brown!
Substitutions and Variations
- Make it spicy: add a pinch of cayenne pepper or a slice of jalapeno to the mixture before you blend.
- Make it extra creamy by mixing in a few tablespoons of coconut cream, sour cream, a splash of heavy cream, vegan sour cream or plain greek yogurt.
- Top it: add a sprinkle of cilantro, avocado and queso fresco to make it look pretty if you're serving it as a dip.
Storage Instructions
Store leftover avocado crema in an airtight container. Place a piece of plastic wrap on top and press it down on top of the surface of the crema. This prevents air from getting to the avocado and oxidizing it (turning it brown). Cover with a lid and store in the refrigerator for up to 5 days. You can make this in advance and follow the same steps until you're ready to serve!
FAQs
An avocado is ripe when it yields to gentle pressure. It should not be hard and some give, but not be too squishy.
Place the avocado in a brown paper bag with another piece of fruit, like a banana or apple, and fold to seal it in. They produce a plant hormone that aids in the ripening process.
Avocado cream won't turn brown as quickly as an avocado alone because of the acid from the lime juice in it, but the oxidation process will begin if it's store in the fridge for too long. Cover it with plastic wrap and push the plastic directly onto the avocado crema to keep air from reaching the avocado as much as possible.
How to Serve Avocado Crema
This avocado crema recipe is such a versatile condiment and goes with so many Mexican-Inspired dishes. But it can also be used as a dip or salad dressing.
- It's a great addition to taco night so try it on top of pork tenderloin tacos, chorizo tacos, carne asada tacos, or taco stuffed sweet potatoes.
- Serve with almost all of your favorite Mexican foods like sweet potato nachos, burritos, breakfast quesadillas, taquitos, salsa chicken, or healthy chicken enchiladas.
- It's a great way to add healthy fats to your favorite grilled burgers or veggie burgers.
- Thin the sauce out with a bit of olive oil and spoon it over BBQ chicken salads, sheet pan burrito bowls, or roasted vegetables.
More Avocado Recipes
Avocado Crema
Ingredients
- 2 large ripe avocados
- ⅓ 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
Recommended Equipment
- Blende, Food Processor, or Mini Food Processor
Instructions
- Prep all of the ingredients and add them to a high speed blender or food processor. We used our Vitamix, but any blender or food processor works here.
- Blend until smooth and creamy. If it's too thick, add water a tablespoon at a time until it reaches your desired consistency.
Diane says
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.