This 5-Minute healthy Avocado Crema recipe is made with avocados, zesty lime juice, cilantro, garlic, yogurt, and optional jalapeño for a kick. This velvety avocado cream sauce is so versatile. Serve it with all of your favorite Mexican recipes, enjoy it as a dipping sauce, or use it as a salad dressing. (Vegan and oil-free options.)
This healthy avocado cream sauce is a light and refreshing replacement to traditional Mexican crema. Buttery avocado replaces buttermilk and heavy cream, and adds a naturally creamy texture to this recipe. The earthy and nutty flavors of the avocado are balanced with fresh garlic, cilantro, lime juice, and optional jalapeño.
This Avocado Crema is quick and easy to make, and lasts up to 4 days in the refrigerator. Make it ahead of time and pair with pita or tortilla chips, or raw veggies for a healthy snack.
This recipe was inspired by my 5-Ingredient Easy Vegan Tzatziki on this site, as well as this Healthy Green Goddess Dressing.
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👩🏼🌾 Ingredients
- Avocados are an excellent source of healthy monounsaturated fats, which can help reduce bad cholesterol levels and lower the risk of heart disease. The majority of the fat is oleic acid, a monounsaturated fat associated with various health benefits. They are also a good source of dietary fiber, which is essential for good gut health and may contribute to weight management by promoting a feeling of fullness. In addition, they are loaded with antioxidants and vitamins C, E, K, and B-6, as well as minerals including potassium and folate.
- Jalapeños (optional) add a unique and delicious spicy flavor to the Avocado Crema. They contain capsaicin, a natural compound responsible for their spicy heat. Capsaicin is known to have various health benefits, including reducing pain and inflammation, improving metabolism, and aiding digestion.
- Use vegan yogurt to make this recipe plant-based. I used the Forager Project brand cashew yogurt. Otherwise, use unsweetened plain Greek yogurt for more protein, or any unsweetened plain yogurt.
- Olive oil or water is added for blending. For the most velvety smooth avocado cream sauce, I recommend using olive oil.
See recipe card for quantities.
🥑 Substitutions
- Yogurt - substitute with mayonnaise or sour cream for a richer avocado crema or avocado cream sauce (use vegan for plant-based)
- Jalapeño - omit for non-spicy, or substitute for cayenne for a kick
- Garlic - use garlic powder instead as needed
- Cilantro - Omit as desired. Use fresh parsley, ground spices such as cumin, or dried herbs instead.
Serve Avocado Crema with my 4-Ingredient Lentil Gluten-Free Rolls for a power snack! Visit my Vegan Condiment Recipes for more healthy dressing and sauce ideas.
📖 Instructions
Step 1. Transfer the avocado, yogurt, garlic, jalapeño, and lime juice to the canister of a food processor.
Step 2. Blend until smooth, adding olive oil or water as needed until the desired consistency. Season with salt, pepper, and more lime juice to taste.
Serve with Vegan Tacos with Walnut Meat for a healthy and delicious meal.
💡 Expert Tips
- For a richer Avocado Crema or avocado cream sauce: Substitute the yogurt for half the amount of mayonnaise or sour cream (one-quarter cup).
- Storage: Refrigerate any remaining Avocado Crema in an airtight container for up to 4 days. Place plastic wrap pressed directly on the surface to keep the avocado from browning (optional).
🙋🏽♀️ Recipe FAQs
Avocado crema is typically made with avocado, sour cream or Greek yogurt, mayonnaise, lime juice, salt, ground cumin, and garlic powder.
Storing avocados properly can help prevent them from browning too quickly. If you have a portion of an avocado left after cutting into it, keep the pit in the unused portion, wrap it tightly in plastic wrap, or store it in an airtight container to limit its exposure to air. Alternatively, you can sprinkle a little lemon or lime juice on the exposed flesh to slow down the browning process.
Once you cut open an avocado, it begins to react with the air and oxidize, quickly turning it from a fresh, bright green to an unappetizing brown. Although it's safe to eat an avocado that has started to turn brown, it may not taste as good. However, once it has developed mold or an unpleasant odor, it is no longer safe to eat.
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📖 Recipe
Avocado Crema
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Ingredients
- 1 large ripe avocado
- ½ cup unsweetened plain yogurt (vegan yogurt*)
- 1 large clove garlic
- 1 medium jalapeño seeded, roughly chopped (optional)
- ¼ cup roughly chopped cilantro (optional)
- 1 tablespoon fresh lime juice plus more to taste
- Olive oil or water for blending
- Salt and freshly ground black pepper to taste
Instructions
- Blend: Transfer the avocado, yogurt, garlic, jalapeño, and lime juice to the canister of a food processor or blender. Blend until smooth, adding olive oil or water as needed until the desired consistency.
- Season with salt, pepper, and more lime juice to taste.
Notes
- *I use Forager Project cashew yogurt.
- For a richer avocado cream: Substitute the yogurt for half the amount of mayonnaise or sour cream (¼ cup ).
- Substitute cilantro: Use fresh parsley instead, or add ground spices such as cumin, or dried herbs as desired.
- Storage: Refrigerate any remaining Avocado Crema in an airtight container for up to 4 days. Place plastic wrap pressed directly on the surface to keep the avocado from browning (optional).
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Kimberley says
Thank you for sharing your delicious sensibilities! This crema is bonkers yum!
You are a gift!
Nisha Melvani, RDN says
Awww so happy to hear! Thank you for your kind words.
Leonie says
I Nisha, Love going through your recipes. Thank you so much, I have been printing them out.
I have been a vegetarian for over48 years , I am 63. When I gave up meat( in the 1970's in Australia) it was very hard to go out and get a good meal, lot easier these days .
All the best to you and I will work my way through all your recipes.
Nisha Melvani, RDN says
Thank you so much for being here! So glad you are enjoying them.
Chris says
This came out great! Half vegan mayo, 1/2 plain coconut yogurt, a little water and teaspoon of olive oil. It was delish, but took about 20 mins by the time I washed the cilantro, chopped the garlic, cut up the lime and added the liquids for the correct consistency.
Nisha Melvani, RDN says
Great additions! Thank you for sharing.
clarissa says
the whole family loved this
Nisha Melvani, RDN says
So happy to hear!!! Thank you so much for commenting.
Tessa says
Delicious! Quick and easy but really livens up the meal. It's so creamy it feels like it's such a treat but it's healthy! I have purchased similar products from the grocery store and they are always such a let down- filled with processed ingredients and underwhelming. I didn't realize it literally only takes 5 mins to make. Well worth it. Must try
Nisha Melvani, RDN says
So happy to hear this is better than store bought! Thank you!
Chapin Faulconer says
Vegans and non-vegans loved it! Thanks so much for this simple yet tasty recipe.
Nisha Melvani, RDN says
I'm so glad you enjoyed it! Thank you so much for leaving a comment.
Chapin Faulconer says
Vegan and non-vegan loved it! Thanks so much for this simple but tasty recipe.
Nisha Melvani, RDN says
So glad! Thank you!!!
danya says
Yuuuummmy! I didn't add salt, water or olive oil, had it a bit chunkier. Used cocoyo plain yogurt. Great with the walnut lentil tacos.
Nisha Melvani says
Love a chunky texture! Glad you enjoyed it. Thanks for commenting.