Ultra-Creamy Avocado Crema

Try this quick avocado crema for a rich, creamy, and buttery addition to all your favorite Mexican-inspired dishes. Made with fresh ingredients, this simple-to-make sauce is guaranteed to be a hit!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Dips, Sauce, Spread

Cuisine Gluten-Free, Mexican, Vegan

Servings 15 tablespoons

Calories 65 kcal

Equipment

Blender or food processor
Knife
Cutting board

Ingredients

US Customary - Metric

Instructions

First, slice open the avocado and remove the pit. The best way to do this is with a chef’s knife. Carefully strike the pit with the blade, then twist the knife and the pit should come loose. Alternatively, you can use a spoon to scoop the pit out.
Scoop out the flesh and place it in a high-speed blender or food processor. Add the rest of the ingredients except the olive oil and water.
Blend the mixture on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn the blender down to low-medium speed and slowly pour in the olive oil.
Taste and adjust the seasonings to your preferences. Add jalapeño for more spice, water to thin the sauce, lime juice for more tang, or salt to bring out the flavors. Happy eating!

Notes

Use ripe avocados: Ripe avocados are an absolute necessity for the smoothest, creamiest texture.
Adjust the spice: Add more or less jalapeño to adjust the heat to your liking.
Scrape the sides: Remember to blend scrape down the sides and blend the sauce until it’s completely smooth.
Thin the sauce: You can add more water or plant-based milk to achieve your preferred consistency.
Don't over-mix: This can cause the sauce to become too thick and heat the ingredients.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition