Avocado Crema
This effortless avocado crema is a dream condiment–all the luscious indulgence of classic Mexican crema made vibrant, fresh, and plant-based! Ultra creamy yet light, rich yet tangy, this versatile sauce can be used in lieu of sour cream or guacamole in virtually any recipe.
Foto: Rainbow Plant LifeIngredients
8 servings
- 3 small or 2 med-large ripe avocados ((don’t discard pits!))
- 3 oz / 85g (¼ cup + 2 tablespoons) 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 (60 to 75 mL) freshly squeezed lime juice ((see Note 3))
- ¾ teaspoon ground cumin
- 1 heaping cup (18) cilantro leaves and tender stems
- Kosher salt and freshly cracked black pepper
Steps
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.
Nutrition Facts
Macronutrients
Calories93
Source: Rainbow Plant Life
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