If you’ve never tried avocado crema, you’re in for a treat. This avocado cream sauce is smooth, tangy, and packed with fresh ingredients that add a little something extra to your favorite Mexican recipes.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
There’s nothing like a simple recipe that delivers huge flavor, and avocado crema is just that. With fresh ingredients like ripe avocados, lime juice, and a touch of cilantro, this creamy sauce brings a tangy flavor to any dish. Plus, it’s incredibly quick to make, coming together in just five minutes!
In This Article
What is Avocado Crema?
Avocado crema is the creamy condiment that you never knew you needed. It’s as if guacamole and sour cream had a baby, resulting in a smooth, tangy sauce that’s just begging to be drizzled over tacos, burrito bowls, and, honestly, just about anything deserving a little extra love.
How to Make This Recipe
This delicious sauce comes together in a snap. All you do is blend ripe avocados, freshly squeezed lime juice, and something creamy, like sour cream or Greek yogurt.
You’ll definitely want perfectly soft, ripe avocados for that ultra-smooth, creamy consistency. If they’re too firm, getting the seed out and peeling them is a hassle. A few brown spots? No problem! Just whip up a batch of this avocado crema and aim to use it within 24 to 48 hours.
Sage Advice: Are you an alpha gal who doesn’t do dairy? Keep reading — I’ve got a vegan option for you below!
How to Make Dairy-Free Avocado Crema
For a vegan avocado crema recipe that does not use dairy, use these ingredients. Then follow the same instructional steps in the regular recipe below for a delicious, dairy-free avocado crema.
- 2 ripe medium avocados, peeled and pitted
- 2-3 tbsp fresh lime juice to taste (about 2 to 3 medium limes)
- ½ cup dairy-free plain Greek yogurt, sour cream, or Mexican crema
- 1 clove garlic, minced (about ½ teaspoon)
- ¼ cup fresh cilantro, loosely packed
- Salt and black pepper to taste
How to Enjoy Avocado Crema
This cool and creamy avocado sauce is the perfect finish for any TexMex-inspired meal. Whether drizzled over fish tacos, dolloped onto a burrito bowl, or served as a dip with tortilla chips, it brings a fresh, tangy kick to every bite. It’s delicious over black beans, and the refreshing sauce adds a creamy coolness to huevos rancheros.
Storing Leftover Avocado Crema
If you’ve ever cooked with avocados, you know that they turn brown when exposed to air. This is a natural chemical reaction called oxidation. But, even though it’s a common occurrence, that doesn’t mean you want your crema transforming from a beautiful shade of light green to a dull brown color.
One of the best ways to prevent oxidation in avocados is to add acid, like lime or lemon juice. While I’ve never had any issues with my leftover avocado crema turning brown, you can also prevent oxidation by protecting your leftovers with plastic wrap. For best results, press a piece of plastic wrap directly onto the surface of the crema before sealing it in an airtight container. Refrigerate and enjoy within four days.
Sage Advice: The plastic wrap trick also works just as well for guacamole!
Easy Avocado Lime Crema
Ingredients
- 2 ripe medium avocados peeled and pitted
- 2-3 tbsp fresh lime juice to taste about 2 to 3 medium limes
- ½ cup plain Greek yogurt, sour cream, or Mexican crema (see notes above to make dairy-free)
- 1 clove garlic, minced (about ½ teaspoon)
- ¼ cup fresh cilantro loosely packed
- Salt and black pepper to taste
Instructions
- Place all of the ingredients in a food processor or blender.
- Blend on high until the avocado crema is smooth and creamy, scraping down the sides as needed.
- Transfer the crema to a squeeze bottle or bowl and serve immediately.
Notes
- To make vegan avocado crema, substitute dairy-free yogurt or sour cream.
- If you don’t have a food processor or blender, use an immersion blender or a hand mixer. Simply place all of the ingredients in a bowl and either blend or whip until it is a smooth texture.
- If the crema is too thin, add more sour cream or crema, one teaspoon at a time, until the desired consistency is achieved.
- For a thinner crema, add a little water or extra lime juice, until the desired consistency is reached.
- Fresh lemon juice can stand in for fresh lime juice, if needed.
- If you don’t have Greek-style yogurt, plain yogurt also works well.
- I like spooning the crema into a squeeze bottle so it’s easy to drizzle over my favorite Mexican-inspired dishes. However, you can also store it in a mason jar with a lid or another airtight container.
- If you don’t use the crema immediately, keep it in the fridge until you need it. It will last in an airtight container for about four days.
