Easy Vegan Avocado Crema (5 Min + No-Chop)

Vegan Avocado Crema transforms avocados, silken tofu, lime, and cilantro into the best condiment for tacos and tortilla chips. So vibrant, creamy, and fresh, you’ll hardly believe it’s dairy-free! Vegan and Gluten-Free, Soy-Free Option.

Course How To

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 5

Total Time 5

Servings servings

Calories 55kcal

Author Caitlin Shoemaker

Ingredients

6 ounces silken tofu
1 avocado skin and pit removed
1/4 bunch fresh cilantro leaves and stems roughly chopped
1/2 teaspoon lime zest about 1/2 lime
2 tablespoons lime juice about 1-2 limes
1 clove garlic
1/2 teaspoon kosher salt plus more to taste

Optional Ad-Ins:

1 teaspoon nutritional yeast for a cheesier flavor
1/2 teaspoon ground cumin
Pinch of cayenne pepper

US Customary - Metric

Instructions

Blend: Add all ingredients to a food processor with an S-blade attachment. Process for 45 to 60 seconds until smooth, scraping the sides of the food processor as necessary. The cilantro will leave some texture to the sauce, but overall it should have the consistency similar to a pancake batter.
Serve & Store: Serve immediately, or store any leftovers in an airtight container in the fridge for up to 3 days. The sauce may darken slightly because of the avocado oxidizing - to prevent this, I recommend putting a small piece of plastic wrap over the top of the sauce where it is exposed to the air.

Notes

Soy-Free: Instead of the tofu, blend 1/4 of soaked cashews with 1/3 cup of water in a high-speed or bullet blender for 45 to 60 seconds, or until smooth. Add to the food processor with the remaining ingredients!
For a Smoother Crema: For a smoother crema, finely chop the cilantro and blend all ingredients in a high-speed blender with a tamper or use an immersion blender instead of a food processor.

Nutrition