Spicy Cilantro Avocado Crema

Creamy, crave-worthy avocado crema with bright cilantro, tangy lime, zesty garlic, and a hint of steely spice from the jalapeno. Enjoy on your favorite tacos or other Mexican recipe, over sushi, or as a dip with veggies and tortilla chips. Totally vegan, oil-free, sugar free, and gluten-free.

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Spicy Cilantro Avocado Crema

Yield: 4

Author: Courtney Crary- Not Like Mama

Prep time: 5 MCook time: Total time: 5 M

Creamy, crave-worthy avocado crema with bright cilantro, tangy lime, zesty garlic, and a hint of steely spice from the jalapeno. Enjoy on your favorite tacos or other Mexican recipe, over sushi, or as a dip with veggies and tortilla chips. Totally vegan, oil-free, sugar free, and gluten-free.

Ingredients:

1 Avocado
2 large cloves garlic
¼ cup packed, chopped cilantro leaves
½ jalapeno, seeds removed for less heat or left for more heat
¼-⅓ cup water (to thin)
juice of 1 lime
¼ tsp sea salt

Instructions:

Combine all ingredients except the water in a high speed blender or food processor. Turn the blender on medium speed.
Slowly add the water to the moving blender until it reaches your desired consistency (may required more or less water, depending on the size of the avocado.) Continue blending until smooth and free of lumps.
Serve with nachos, flautas, burritos, sushi, or with veggies and tortilla chips as a dip!

Calories

85.26

Fat (grams)

7.39

Sat. Fat (grams)

1.07

Carbs (grams)

5.57

Fiber (grams)

3.51

Net carbs

2.06

Sugar (grams)

0.56

Protein (grams)

1.17

Sodium (milligrams)

151.15

Cholesterol (grams)

0.00

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

Created using The Recipes Generator

In my heart of hearts, I know one thing for sure: the secret to an interesting, varied, and flavorful WFPB diet IS IN THE SAUCES. With a variety of sauces, you can make the most simple meal (say, rice and beans) flavorful and exciting. If you had that same meal all week but changed up the accompanying sauce, you wouldn’t get bored with it. A good sauce can make all the difference.

This is one of those good sauces. We used to make an oily version for flautas, but this oil-free version is just as good. In fact, it’s better because we save nearly 500 calories by eliminating the oil without sacrificing flavor.

RECIPE NOTES:

If you’re using this sauce as a spread for burgers, burritos, or sandwiches, I would use ¼ cup of water or less. If you want to use it as a dip for fries or flautas or drizzled over sushi, use the whole ⅓ cup (maybe even a splash more). It’s very customizable, depending on how much water you use. Just make sure you add the water slowly as you can always make the sauce thinner but you won’t be able to thicken it again if it gets too watered down.
If you will be sharing this sauce with spice-a-phobic people, be sure to remove ALL the seeds from the jalapeno before adding it to the blender. Keep the seeds for the spicy food lovers.

Enjoy this crema on all of your favorite Mexican and tex-mex foods, drizzle it over sushi, or slather it over your potatoes. You could even use it as a cold pasta sauce! Just remember to keep your vegan diet nice and saucey.

Did you make this recipe? Let me know! Tag me on Instagram @notlikemama. I love to see your versions of my recipes!

Happy Cooking,

Courtney