This creamy avocado crema is made by throwing a few ingredients in a blender and blending until smooth. What could be easier? It’s great for dipping veggies, as a veggie noodle sauce, or as a salad dressing. I love the vibrant green color and it’s made with avocado, so it is obviously delicious!
Ohhhh, avocado, how I love you! Who knew avocados could be so versatile?! People nowadays are putting avos in smoothies, making avocado fries, grilling them, using them as a bowl for chicken salads, and even making BROWNIES (what!!). They’re like a unicorn — they’re a vegetable… that has a ton of fats… and somehow super healthy. It can only be a gift from above.
Of all the ways we can use our beloved avocados, we can now add sauce to the list. I came up with this avocado crema as a sauce to pour over zucchini noodles but quickly realized it could be so much more! A veggie dip, taco topping, salad dressing… put it on everything! It’s that good.
I’m 85% sure you already have all of these ingredients in your kitchen and if so then I’m 100% sure that if you don’t eat your avocados TODAY they’ll be bad tomorrow. So whip out your Magic Bullet and make a big batch of this crema because good news – it will last a few days in the fridge! The lime juice prevents the avocado from oxidizing so it’s perfect for those about-to-go-bad-must-eat-today avocados.
You already know that I don’t make recipes that aren’t ridiculously easy (because I’m busy/lazy). So like everything else this crema is supperrrr simple. Literally all you do it’s throw the ingredients in a blender (I use a Magic Bullet) and blend until smooth. Done.
Lastly, this crema is also customizable. You could easily blend in some cilantro for a little extra flavor. Throw in some cayenne pepper, red pepper flakes, or jalapeño for a little kick. No almond milk? Cool. Use coconut milk. Add some other spices that play well with avocado, like cumin. You’re the boss!
- 2 avocados
- 3/4 cup almond milk (plus extra if needed)
- 2 garlic cloves
- 2 tbsp lime juice (about 1 lime)
- salt to taste
- Combine avocado, garlic cloves, lime juice, and salt in a small blender (I used a Magic Bullet).
- Add a portion of the almond milk and blend. Start with 1/2 cup and continue to add more until the it reaches the desired consistency. It should be thick but pourable.
- Taste and add more salt if needed.
- Keep refrigerated in an air-tight container.