Avocado Crema

3 small or 2 med-large ripe avocados ((don’t discard pits!))

3 oz / 85g (¼ cup + 2 tablespoons) vegan sour cream ((see Note 1))

½ to 1 small jalapeño, (roughly chopped (see Note 2))

3 cloves garlic, (roughly chopped)

4 to 5 tablespoons (60 to 75 mL) freshly squeezed lime juice ((see Note 3))

¾ teaspoon ground cumin

1 heaping cup (18) cilantro leaves and tender stems

Kosher salt and freshly cracked black pepper

In a food processor (or a small-capacity blender), add the avocado flesh, sour cream, jalapeño, garlic, 4 tablespoons (60 mL) lime juice, cumin, cilantro, several cracks of pepper, and ¾ teaspoon kosher salt (see Note 4).
Blend until smooth and creamy, scraping down the sides. Taste, adding more lime juice or salt to taste.
Store leftovers in a jar or container with an avocado pit on top (this slows down browning). Refrigerate for up to 5 days.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

Cuisine🇲🇽Mexican

Occasions📆Everyday🎊Party🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 10m