Description
This Avocado Crema is one of PWWB’s most well-loved easy sauce recipes! It’s made with 7 simple ingredients in 5 minutes or less thanks to the help of a food processor or blender, & it pairs beautifully with any of your favorite Tex-Mex & Mexican-inspired dishes. Nothing not to love!
The inspiration for this sauce is crema Mexicana, a Mexican condiment traditionally made with heavy cream, buttermilk, & lime juice. Its tangy, cooling quality makes it the perfect complement to rich & spicy foods.
Of course, avocado is not a traditional add-in, but you’ll love the way it helps create an extra creamy sauce without relying on a ton of dairy. Plus, it creates the most picture-perfect pop of green!
Be sure to check the Recipe Notes, below, for vegan & dairy-free recipe variations, & read through the blog post, above, for plenty of serving suggestions. Avocado crema is a staple in our kitchen & I think you’re going to love it too! ♡ Happy cooking!
Ingredients
- 1 large avocado, pitted & peeled
- 1 large jalapeño, deseeded as desired
- 1 clove garlic
- 2 limes, juiced (approx. scant ¼ cup juice)
- ⅓ cup packed cilantro leaves & tender stems
- ⅓ cup sour cream or full-fat yogurt
- 2–3 tablespoons water
- kosher salt & ground black pepper, to season
Instructions
- Blend the avocado crema: Add all listed ingredients (minus the water) to a food processor, seasoning with a heaping ½ teaspoon kosher salt & ground black pepper as desired. Pulse to break up the avocado & cilantro, then blend until smooth & creamy. If necessary, add a couple tablespoons water to smooth out texture. [gallery columns="2" size="full" ids="46752,46755"]
- Serve: Enjoy your avocado crema immediately. It’s, of course, great served with tacos, burritos, bowls, & tostadas (we especially love them with our Chicken Fajitas Bowls, Black Bean Tostadas, & Grilled Fish Tacos), but it’s also wonderful drizzled on a platter of nachos, served alongside your favorite salsas & dips, or even spread into an impressive 7-Layer Dip. Get creative & have fun with it – sky’s the limit!
Notes
- Jess’ Notes & Tips:
- Easy Recipe Variations: If you prefer not to use sour cream, feel free to swap it out with full-fat yogurt. If you avoid dairy or would like to make vegan avocado crema, replace sour cream with your favorite dairy-free substitute.
- Storage: Avocado crema will keep, stored in an airtight container in the refrigerator, for 3-4 days. Given the amount of dairy & lime juice it contains, browning should not be an issue – if you’re concerned, you can always press a piece of plastic wrap directly over the surface of the avocado crema to prevent oxidation.