Soak the cashews for 30 minutes in water. Spicy Avocado Crema Slightly adapted from Eat for the Planet ½ medium avocado, pitted and peeled 2 T. unsweetened milkadamia or other macadamia milk* 2 T. fresh lime juice ¼ t. salt ¼ t. freshly ground black pepper ½ c. coarsely chopped fresh cilantro 2 t. minced jalapeño chile 1 small clove garlic, minced You can make the silkiest, fluffiest, tastiest 100% plant-based (vegan) avocado crema with just 6 ingredients: cashews, lemon juice, garlic, white pepper, avocado, and plant-based milk. Add the vegan sour cream, salt, and lime juice and process until smooth. Add water to thin as needed. It’s also tangy, dairy-free and easy. Drizzle lemon juice over each avocado and top with sea salt. Creamy avocado jalapeno crema is a perfect topping for tacos, nachos, quesadillas, fajitas, burrito bowls or just about anything that you wish to add some deliciousness. Avocado Crema takes just 5 minutes to make and makes everything better! Here’s a very simple recipe for Creamy Avocado Sauce with Cilantro and lime that is oil-free and vegan. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas. Serve immediately with tacos, sandwiches, chips, lentil patties, salads, grain bowls, and veggie balls. Place the jalapeños, avocado, pineapple juice, sour cream and salt to a blender or food processor. Required fields are marked *. Eat with a fork or spoon. This Avocado Crema recipe is one of the simplest recipes I’ve ever posted but one of the most sensational. Slice the flesh of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel. (1 votes, average: 5.00 out of 5)Loading... Keywords: avocado crema, vegan avocado crema, vegan dip, Mississippi Caviar Vegan “Cheese” Fondue Red Raspberry Salsa. So if you can’t tell from my blog name, I am obsessed with avocados. This post may contain affiliate links. I make a lot of recipes with them but this dairy-free crema … This is the best vegan avocado crema because it is so creamy, healthy and quick to make! Prep Time 3 … It lasts in the fridge for several days, too. Blend on high until fully puréed, smooth and creamy. Oil-free, low calorie and perfect for Buddha bowls, tacos, enchiladas and rice dishes! You can also use it as a salad dressing, or as a perfect pairing to your chips and salsa. Moroccan Chickpea Freekeh Eggplant Skillet (Vegan). You can make the silkiest, fluffiest, tastiest 100% plant-based (vegan) avocado crema with just 6 ingredients: cashews, lemon juice, garlic, white pepper, avocado, and plant-based milk. Check out my step-by-step guide for making this recipe below. Choose … © Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian 2020 | Disclosure, Website joyfully created by STRING MARKETING, 5 minutes (plus 30 minutes for soaking cashews). It is lusciously creamy, tangy, salty and OBSESSIVE worthy! . Makes 6 servings (about 1 1/2 tablespoons each). For more information, click here. You may also want some water to thin, but that doesn’t really count as an ingredient. Jump to Recipe. You only need 4 ingredients to make this crema: an avocado, fresh limes, salt, and vegan sour cream. Your email address will not be published. Your email address will not be published. Soak the … Remove the avocado from the skin and discard the pit. Creamy Avocado Sauce (aka Mexican Green Sauce, or Avocado Salsa) with Cilantro and Lime. Drizzle hot sauce over each. Sign up for my FREE monthly newsletter and weekly blog feed, which will send my favorite plant-based recipes, nutrition tips, expert interviews and more directly to your inbox! Drain off water and add cashews, along with lemon juice, garlic, white pepper, and avocado to a. Scoop out the flesh and place in a small food processor or blender. Taste and adjust seasonings. Creamy and flavorful, make this spicy or keep it mild! This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. Cut the avocado in half and remove the pit. I love to serve this with my jackfruit tacos, lentil patties, veggie balls, or simply with chips as a dip or bread as a spread. Soak the cashews for about 30 minutes, then puree them with all of the ingredients in a blender, and in minutes you have a fabulous dip! It is made with avocado, sour cream or Greek yogurt, mayo, lime juice, salt, cumin and garlic powder.