Vegan Avocado Crema

A vegan take on a Mexican classic - add to a taco, a burrito, nachos, or as a dip. Packed with avocado, lime, and cilantro, it’ll light up your next Mexican night. Throw together in less than five minutes, and all you need is a blender.

Skip to any part of the recipe by clicking the links below:

• Introduction

• Before we Get Started

• Ingredients

• Method

• Spruce it Up

Introduction

A sauce that I made a while back for my Vegan Tacos: Three Ways is making a comeback. I was super happy with how it came out back in June, but never got around to making it again - until now.

It’s dead easy - an avocado, some oil, a bit of dairy-free milk, lime, and cilantro. And if you’re like me, and you didn’t have a lime on-hand, use lime juice from the bottle. Sure, it’ll make a bit of a difference using fresh limes, but unless you’ve got the palate of Gordon Ramsay or the will-power to get up off the couch to go to the grocery store for one lime, don’t sweat it.

All you’ll need it a blender and at least one good throwing hand, because the only thing you’re going to have to do is throw your ingredients inside said blender. Give it a blend until smooth, adding a bit of more oil or a bit more water depending on how thick you like your sauces, and call it a day (or order burritos, and dump a ton of this sauce on top).

The secret to this sauce is to play with the ratios of ingredients depending on how you like your sauce. Adding more oil will make it thicker, adding more water will make it thinner. Lime juice if you want it lighter and brighter, or more avocado or milk to soften it out. Don’t forget to salt!

Check out the Spruce it Up section for ideas on how to take this recipe to the next level.

Before we Get Started

Prep Time: 2 Minutes

Cook Time: 0 Minutes

Total Time: 2 Minutes

Yield: ~2 cups

Ingredients

• 1 Avocado

• 1/2 cup Unsweetened, Dairy-Free milk

• 1/3 cup Extra Virgin Olive Oil

  • Don’t sweat it if you don’t have good quality oil. Vegetable oil works well, too.

• 2 Green Onions

• 1 clove Garlic

• Kale

• Juice of 1 Lime

• 1/2 cup Cilantro (approx)

• Water

Method

1. In a blender, add your avocado, garlic clove, cilantro, a 1/4 cup of water, half of your oil, milk, lime juice, and a good pinch of salt. Blend until smooth. Continue to slowly add your oil while blending until you’re happy with the consistency.

   • Don’t feel inclined to use all of the oil listed if you’re happy with the consistency before you’ve used it all.

   • If you’ve got a Magic Bullet type blender, add your oil in a tbsp. at a time, give it a blend, then check again.

2. If the consistency is too thick for your liking, add some more water until it’s loose enough to pour.

3. Give it a taste, and add more salt as needed.

4. Enjoy.

Spruce it Up

• A pinch of chili flakes will give this sauce a great kick.

• Omit the cilantro if you think it tastes like soap.

  • (It does for me, shhh)

• The better quality your oil, the better your sauce will taste, so do your best to get the best stuff you can, but don’t sweat it if you’ve only got vegetable oil on hand.