This avocado crema is a vegan and gluten free avocado crema for a smooth, creamier alternative to guacamole. This allergy friendly version of avocado crema is made with coconut milk, lots of lime juice, and an extra touch of fresh ginger for a flavorful condiment to drizzle on tacos, rice bowls, fajitas and more. It is smooth, rich, and creamy and can be used in place of sour cream.
And, if you’re looking for more vegan and gluten free recipes, try these mashed sweet potatoes or this salted caramel sauce that’s great for cookies and other baked desserts!
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What You’ll Need For This Avocado Crema
Tools You’ll Need
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How To Make Avocado Crema
Peel and chop the ginger so that the strings are broken up. Peel the garlic and coarsely chop the cilantro.
Add the avocado flesh, garlic, ginger, coconut milk, cilantro leaves, salt, and 3 tbsp/45ml lime juice to a high speed blender.
Puree on low speed until smooth.
Taste and adjust lime juice and salt to taste. Add extra coconut milk for a thinner crema that can be drizzled.
Store in the fridge for up to 3 days.
Important Recipe Notes
Ginger: Peel and chop the ginger to break up the strings. The blender won’t be able to break these strings up, so ensure the ginger is chopped before blending.
Lime Juice and Salt: Add lime juice and salt to taste.
Coconut: Extra coconut milk can be added to make the crema thicker. This will also allow you to drizzle the crema on tacos and fajitas.
Avocado Crema
vegan, gluten free, soy free
Makes: about 1 1/2 cups/355ml
Prep Time: 10 minutes
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1.5 cups 1x
Ingredients
- 2 large avocados (about 6oz/175g each)
- 2 cloves/10g garlic
- 1 ”/1 tbsp/15g fresh ginger (peeled and minced)
- 1/2 cup/120ml coconut milk (full fat)
- 1/4 cup/7g cilantro leaves
- 3–4 tbsp/45-60ml fresh lime juice
- 1/2 tsp/3g salt
Instructions
- Peel and chop the ginger so that the strings are broken up. Peel the garlic and coarsely chop the cilantro.
- Add the avocado flesh, garlic, ginger, coconut milk, cilantro leaves, salt, and 3 tbsp/45ml lime juice.
- Puree on low speed until smooth.
- Taste and adjust lime juice and salt to taste. Add extra coconut milk for a thinner crema that can be drizzled.
- Store in the fridge for up to 3 days.
