Vegan Avocado Crema
Serve this irresistible Vegan Avocado Crema for all to love! It is perfect for drizzling over your favorite meals or enjoying it as a dip. Simply roast a jalapeño and blend it with a handful of ingredients and this amazing side is just minutes away!
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Bonnie - Serene Trail
Servings: 5
Calories: 132kcal
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
Calories: 132kcal | Carbohydrates: 7.9g | Protein: 3.8g | Fat: 6.4g | Saturated Fat: 2.7g | Sodium: 197mg | Potassium: 368mg | Fiber: 3g | Sugar: 3.5g | Calcium: 104mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.