Avocado Crema

5 from 2 votes

Thick and creamy avocado crema sauce blended in five minutes with lime, garlic, and cilantro. Use Greek yogurt instead of sour cream for a high-protein version that tastes identical. Goes on tacos, bowls, and everything else.

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Prep Time5

Cook Time0

Total Time5

Servings: servings

Author: Molly Thompson

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.

Recipe Equipment

Blender, Food Processor, or Mini Food Processor

Notes

Texture Tip: Blend until thick and completely smooth. The crema should hold its shape on a spoon and spread easily without running.

Too Thick: Add 1 tablespoon water and blend again.

Too Thin: Blend in more avocado or 1 tablespoon sour cream.

Storage: Best within 2 days. Press plastic wrap directly onto the surface before sealing to reduce browning.

Greek Yogurt Option: Substitute plain Greek yogurt for sour cream for added protein.

Dairy-free option: swap the sour cream for a dairy-free sour cream or Greek yogurt.

Full-fat Greek yogurt: boosts protein with no change in flavor. Sour cream or Mexican crema also work."

Press plastic wrap directly onto the surface before refrigerating to prevent browning. Keeps up to 4 days.

Nutrition

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