This delicious Vegan Avocado Crema can be drizzled over your favorite meals or simply enjoyed as a dip! Only a handful of ingredients such as creamy avocado, a roasted-to-perfection jalapeño, fresh garlic, and a squeeze of lime are needed. Yum!
This smooth bowl of spicy perfection comes together in just two simple steps! Just quickly roast a jalapeño and then blend it with a few other flavorful ingredients. No cashews to soak or fancy high-speed blender needed here.
Broiling the jalapeño for just 10 minutes is what really sets this recipe apart! It adds a such a charred rustic flavor profile that will make your mouth water!
This incredibly easy-to-make avocado crema, or cream sauce, goes so well with lots of different dishes. I like to whip up a bowl of it any time we’re eating Tex-Mex or Mexican food, which is quite often!
It has an irresistible flavor and rich creaminess. The avocado and garlic add a comforting touch while the jalapeño adds spice. The vegan sour cream and lime give some tang and zestiness.
This vegan cream sauce is perfect for tacos, nachos, burritos, chiles rellenos, tostadas, veggie fajitas, and more. You can dip tortilla chips or quesadillas in it, or use it as a dressing for your Southwest-style salads.
Make sure to keep this vegan avocado lime crema recipe in mind for your next game day, potluck, or taco Tuesday! The vibrant, bright green color makes it a wonderful addition to any party.
This crema is so versatile and goes incredibly well with many dishes! Be sure to try it with my Chiles Rellenos, Jackfruit Birria Tacos, Southwestern Black Bean Burgers, Chickpea Patties, or Green Chili Chimichangas.
Reasons You’ll Love This Recipe
- It is naturally gluten-free.
- Although this sauce is so creamy, it’s totally dairy-free.
- Only 7 ingredients are needed to whip up this easy condiment!
- Ready in just 15 minutes and a couple of steps for your friends and family to devour.
- The roasted jalapeño adds a perfect amount of spiciness but you can always kick up the heat with cayenne, chili powder, or red pepper flakes.
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Ingredient Notes and Substitutions
- Avocado – Avocado is the main component of this cream dip. The recipe calls for one, but feel free to toss in another for even more of its creamy deliciousness!
- Jalapeño – One large jalapeño is cooked for a few minutes under the broiler to bring out its amazing roasted pepper flavors. If you have more veggies you want to roast, this Ranchero Sauce is a great use for them!
- Lime – A squeeze of half a lime, or about 1 tablespoon of lime juice, adds a tasty citrus element to the crema.
- Garlic – Either 2 medium or 3 large garlic cloves are tossed into the blender, whole. However, if you have a garlic lover in your house as I do, you can certainly add more!
- Dairy Replacements – Plant-based milk and vegan sour cream serve as dairy replacements here. If you can’t find vegan sour cream at your local grocery store, coconut or soy yogurt can work instead.
Step-By-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Broil the whole jalapeño in the oven for 5-7 minutes on both sides until the skin has blackened and started to bubble.
Remove it from the oven and let it cool down for a few minutes.
Cut the stem off. You can also remove the seeds if you want but this is not required.
Add all of the ingredients, including the roasted jalapeño to a blender. Set it to pulse for 2-3 minutes or until the avocado sauce is smooth and creamy.
Drizzle the avocado crema over your meal or enjoy it as a dip!
Recipe Variation Ideas
- Toss in some fresh onions.
- Double or triple the recipe when serving a larger group.
- Add a pinch of cilantro before blending for added flavor.
- Remove the seeds from the jalapeño if you want to reduce the spice level.
- Add more plant-based milk if you want a thinner sauce for drizzling over food.
- Replace the vegan sour cream with vegan cream cheese for a thicker, cheesier Mexican crema.
Leftovers & Make-Ahead
You can make this vegan avocado cream sauce 1-2 days in advance and store it in a sealed container in the refrigerator. Although the lime does extend the life of the avocado, I wouldn’t make it more than two days ahead of time.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Avocado Crema
Bonnie – Serene Trail
Ingredients
- 1 large jalapeño
- 1/2 cup vegan sour cream (123g)
- 3/4 cup plant-based milk (180ml)
- 1 avocado
- 1 tablespoon lime juice (half a lime)
- 2 medium garlic cloves, kept whole
- 1/4 teaspoon salt
Instructions
- Heat the oven to the broil setting (500°F or 260°C). Once heated, place the jalapeño on a baking sheet and slide it onto the top shelf of the oven.
- Let the jalapeño roast for 5-7 minutes until the peel has darkened and is bubbling. Flip it over and cook it for another 5-7 minutes. Remove it from the oven and let it cool for a few minutes.
- To a blender, add the vegan sour cream, plant milk, avocado, lime juice, peeled garlic cloves, and salt. Cut the stem off of the jalapeño and add it to the blender as well. (Remove the seeds if desired.)
- Pulse the crema for 2-3 minutes or until the sauce is smooth and creamy. Enjoy as a dip or drizzle it over your meal!
Video
Notes
Recipe Variation Ideas
- Add a pinch of cilantro before blending.
- Increase the heat with some cayenne pepper.
- Remove the seeds from the jalapeño if you want to reduce the spice level.
- Add more plant-based milk if you want a thinner crema for drizzling over food.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
