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, and it pairs beautifully with any of your favorite Tex-Mex and Mexican-inspired dishes. Nothing not to love!
The inspiration for this sauce is crema Mexicana, a Mexican condiment traditionally made with heavy cream, buttermilk, and lime juice. Its tangy, cooling quality makes it the perfect complement to rich and 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 and dairy-free recipe variations, and read through the blog post, above, for plenty of serving suggestions. Avocado crema is a staple in our kitchen and I think you’re going to love it too! ♡ Happy cooking!
Ingredients
- 1 large avocado, pitted and peeled
- 1 large jalapeño, deseeded as desired
- 1 clove garlic
- 2 limes, juiced (approx. scant ¼ cup juice)
- ⅓ cup packed cilantro leaves and tender stems
- ⅓ cup sour cream or full-fat yogurt
- 2–3 tablespoons water
- kosher salt and 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 and ground black pepper as desired. Pulse to break up the avocado and cilantro, then blend until smooth and 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, and tostadas (we especially love them with our Chicken Fajitas Bowls, Black Bean Tostadas, and Grilled Fish Tacos), but it’s also wonderful drizzled on a platter of nachos, served alongside your favorite salsas and dips, or even spread into an impressive 7-Layer Dip. Get creative and have fun with it – sky’s the limit!
Notes
- Jess’ Notes and 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 and 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.