This dairy-free avocado crema is vegan, Whole30 and ready in minutes! Use on tacos, bowls, salads and more as a way to add a blast of flavor!
Avocado Crema is something you need to know how to make. It is the perfect accessory for tacos, salads, rice bowls and pretty much anything else that has even a hint of Mexican flavor.
Plus, it is ridiculously easy to make, less than 5 ingredients and takes all of about 2 minutes in the blender or food processor.
What more could you ask for in a recipe right? It takes almost no time or effort to throw together, and extensively livens up any Mexican night or taco Tuesday!
What is Avocado Crema?
Traditionally, avocado crema is made with Mexican crema (similar to sour cream but a touch sourer). You will also see it commonly made with both American style sour cream and even greek yogurt.
Since I try to avoid dairy as much as possible, I started making a Vegan, Dairy Free avocado crema a couple of years ago. I use it a lot, especially when I don’t feel like taking 15 minutes to whip up a batch of guacamole and plain avocado isn’t going to cut it.
How To Make Avocado Crema
I mean it when I say that you could be a complete novice in the kitchen and still have no problems getting a perfect result with this recipe.
Just gather a few ingredients, and throw them all together, and that’s about it! It’s really that simple.
- Avocado
- Canned, full-fat coconut milk
- Extra virgin olive oil
- Lime juice
- Sea salt
Place all ingredients in a bowl of the food processor or jar of the blender (FYI: you will usually get a thicker sauce in the food processor), process until smooth and creamy.
Recipe Tips
Since its pretty common knowledge that avocados will start to brown and go bad pretty quick once removed from the skin, you do have to act fast with this recipe.
- You’ll want to use immediately so, don’t make the sauce ahead of when you want to actually use it.
- You can store any leftovers in an air-tight container but know that the color may darken slightly over time as the avocado oxidizes. I recommend pouring into a squeeze bottle and serving from there.
- I tend to prefer this sauce on the thicker side. If you want it a bit thinner, I suggest adding a bit more olive oil. If you decide to add additional coconut milk, you will need to adjust the salt and lime juice.
- Oh, and yes, I have made this with Avocado Oil and it’s just as good.
Recipes that use Avocado Crema
This dairy-free avocado crema pairs well with a long list of dishes. Anything from a topping for your tacos, a dressing for your salad, a dip for your veggies, to a sauce for your chicken.
The possibilities are truly endless with what you can do with this recipe. I love having it set out on the table for a make your own taco bar. It really turns your run of the mill taco station into a trendy taco experience.
Since you can make a small batch, it’s also great to whip up for your every night dinners and use it in any of the ways mentioned above.
I highly suggest trying out the crema on top of this Taco Meat Stuffed Delicata Squash, so good! It’s also great as a topping for Pressure Cooker Pulled Pork, Fajita Frittata, and our go-to Mexican Breakfast Bowl.
Check Out Even More Avocado Recipes
There’s pretty much never a bad time for avocado right? It can go in/with almost anything making it the perfect addition to so many recipes.
Whether you’re craving something sweet, looking for a new salad recipe, or a dish to bring to your next event, I have you covered with some of my favorite avocado recipes.
Double Chocolate Avocado Cookies
Taco Stuffed Portabello Mushrooms
If you really want to wow your party guests, friends, or family then you have to make this avocado crema stat! It’s a sure-fire crowd pleaser, so much so that everyone will be begging you for the recipe.
I know you’re going to love this recipe as much as I do, and I can’t wait for you to try it out! Once you do be sure to leave a comment below and tell me what you think.
Did you make this recipe? Please give it a star rating below!
This dairy-free avocado crema is vegan, Whole30 and ready in minutes! Use on tacos, bowls, salads and more as a way to add a blast of flavor!
- 1 large avocado approximately 6 ounces of avocado meat after removing skin and pit
- 1/4 cup canned full fat coconut milk
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon lime juice
- 1/4 teaspoon sea salt
-
Place all ingredients in bowl of food processor of jar of blender (FYI: you will usually get a thicker sauce in the food processor), process until smooth and creamy.
-
Use immediately. I recommend pouring into a squeeze bottle and serving from there. Enjoy!
STORAGE TIPS:
You can store any leftovers in an air-tight container but know that the color may darken slightly over time as the avocado oxidizes.
A very small amount of avocado oil or olive oil poured over the top of the crema can help preserve it for an extra day in the fridge.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This post was originally published in October 2015 and updated in June 2019 with updated photos, better instructions, and more helpful information.
Kelly says
I think this is delicious and I ate it with air fried veggies and baked chicken…can’t wait to try on tacos!
I was wondering, would apple cider vinegar be an OK sub for the lime juice? I try to stay away from citrus due to IBS and Gerd.
Thanks!
Alyssa Brantley says
Hi Kelly! Thanks so much – I think ACV would be a great sub for lime juice. If you make it, come back and let me know how it turns out! 🙂
Chris says
Can this be frozen
Alyssa Brantley says
I have never tried to freeze this Chris. If you do it, let us know how it works out!
Danny says
This looks perfect for Paleo Shrimp Tacos! I can’t wait to try it. For the canned coconut milk, should I blend the can to combine the solids and liquids together or just use the solid cream at the top?
Alyssa Brantley says
Hi Danny,
It is PERFECT for tacos! You can blend it together, stir it together, or shake it but definitely use a combined form of the liquid and solids. Hope you love it!
Susan says
Just made this and served over carnitas….delicious! Thank you!
Alyssa Brantley says
Yum Susan!! Perfect use for it!! 🙂
Steven says
Used this to complement turkish Dolmas, Yummy
Alyssa Brantley says
Sounds amazing Steven!!!
Angela Walker says
I just made a vegan black bean bowl with this crema and it is PERFECT!!! Thank you so much for this recipe!!
Alyssa Brantley says
Awesome Angela! So happy to hear it and thanks for letting me know!
Kathy says
I made this today to use instead of mayo in my faux “tuna” (chopped hearts of palm and garbanzo beans) yum! Would be good in egg salad, too! Oh, I had not noticed before (because I like reading the whole thing) but the “jump to recipe” tab is a great idea.
Alyssa Brantley says
Thanks Kathy! So happy to hear you loved it and the jump to recipe tab is working for you 🙂
Alan R. Wilson says
Hi Alyssa, I’m allergic to coconuts is there an alternative to it?
Alyssa Brantley says
Hi Alan,
You could try with an unsweetened non-dairy creamer made from almonds or cashews? I haven’t made this with anything except coconut so I can’t be sure.
Maria V says
Alan.. You can try it with yogurt!!!!!… (:
(Plain yogurt would be best)!!!!!
Hope that works for you!!!!!… (:
Have a good week!!!!!…. (
Marci says
Love avocado crema, but how to pronounce the word crema??
Hosanna Caraballo says
Cray-mah
Sarah Stoddarf says
I have recently gone mostly gluten and dairy free. I have some coconut/almond unflavored creamer, would that be ok instead of the coconut milk? I have canned coconut milk also, but I don’t like the creamer I’m my coffee and want to use it up!
EverydayMaven says
Hey Sarah – I think that the taste would be off. I would go with the coconut milk!
Roxy says
I made this for a vegan Baja bowl and bring to a party. The tastes really match well together. Thank you for the recipe
EverydayMaven says
Awesome Roxy! So happy to hear you love this 🙂
Lindi says
Just made this and it is so good! Thank for this recipe. I made a salmon rice bowl with cilantro lime rice and it was the perfect sauce! I can’t wait to use this on other dishes!
EverydayMaven says
That sounds like an amazing meal!