I love avocados… and I love tacos. Pretty sure I’m not alone in that! But I wanted to make a dairy-free and vegan version of a traditional Mexican avocado crema which contains sour cream without loosing the flavor or texture and violaaaa!
I love how easy this is to make and how much flavor it adds to any taco dish, burrito, burrito bowl, or Mexican style salad! How did I make this vegan? I swapped out sour cream for full fat coconut milk! And added in some apple cider vinegar to balance out the coconut flavor.
Vegan Avocado Crema
- 2 ripe avocados halved and pitted
- 4 tablespoons full fat coconut milk or more for a thinner consistency
- 2 tablespoon avocado or canola oil
- 2 small garlic cloves
- 1 lime juiced
- 1/3 cup cilantro leaves or more to taste
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt
Add all the other ingredients to a food processor or blender and blend until smooth and there are no more lumps.
Depending on the size of you avocados, you may need to add more coconut milk to help it blend or make it thinner if you prefer that consistency.