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bowl of avocado crema on a table next to a cutting board with ingredients.
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Avocado Crema

Prep Time5 minutes
Total Time5 minutes
Servings: 8 (about 1 ½ cups)
Calories: 93.8kcal
Author: Nisha Vora

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. In the RPL kitchen, our favorite vegan sour cream is from Violife. We also have had decent results with Follow Your Heart, Kite Hill Foods, and Tofutti sour cream. If you don’t have access to vegan sour cream, use a creamy and tangy coconut yogurt. Brands we like: Culina, CocoJune, GT’s Cocoyo, and Pillars. For a non-coconut base that’s still thick, try Kite Hill’s Greek-style yogurt.
  2. For mild heat, remove the seeds and membranes first and use ½ of the pepper. 
  3. You will need 2 to 3 medium limes.
  4. I use Diamond Crystal kosher salt (unless otherwise stated in my recipes). If using sea salt or table salt, use less salt, starting with about half the amount.