This dairy free avocado crema is a dip, it’s a dressing, it’s a topping for tacos!
Drizzle this avocado cream on top of a simple salad, on fish tacos, on a burrito bowl or use it as a sandwich or burger spread. It’s quick and easy to whip up and you can store it in your fridge to use throughout the week.
Last week, Denis and I helped my brother and sister-in-law pack up their home. We’re so excited that they are moving here, just a short drive away from us. While stuffing the contents of kitchen drawers into boxes, our conversation turned to cooking. My sister-in-law remarked that they make my Fresh Burrito Bowl fairly often. I had forgotten about the avocado cream in that recipe.
Food blogging has so many benefits, but one of the disadvantages that I know other food bloggers also find is that we rarely make the same thing twice. Meal time is an opportunity to try a new recipe, get out the camera and set up that food shot!
Fresh cilantro, lime, garlic, olive oil, apple cider vinegar, a little salt, and avocado make up this tangy, creamy dressing. Avocado crema is usually made with sour cream or Greek yogurt, but this dairy-free version turns out just as creamy. Toss the ingredients in a food processor, whir away until well blended and store covered in the refrigerator. I keep mine in a squeeze bottle so I can aim it where I want it.
Today I made a simple salad of garden vegetables and grilled chicken and topped it with this creamy dairy free avocado crema. It was just the touch this salad needed to take it from boring to bright.
- 2 cups loosely packed cilantro
- 1 large avocado
- juice of 1 lime
- 2 cloves garlic
- ½ cup olive oil
- 1 tbsp apple cider vinegar or white wine vinegar
- ¼ tsp salt
- Put all ingredients in a food processor and blend until smooth and creamy.
This recipe makes 1 1/2 cups of dressing, much more than you would need for a salad. You can easily halve the recipe.
If you make one of these recipes, be sure to snap a pic, Instagram it and hashtag it #flavourandsavour. I love seeing what you make!
Kennedy Cole| KCole's Creative Corner says
I love clean salad dressings! You had me at “avocado” 😉
Flavour & Savour says
Thanks Kennedy! I have a love affair with avocados too!
Rachel @ Simple Seasonal says
I love all things creamy and saucy, and I love that this recipe is dairy free. I think it actually looks tastier than the dairy containing original! Oh, and I hear you when it comes to never making the same thing twice. I often hear my husband say, “but I liked that recipe!”
Flavour & Savour says
Thanks, Rachel! Ah, the trials and tribulations of a food blogger! Too much variety! lol
Linda Hearsey says
I use white balsamic vinegar in place of the white wine vinegar and it’s fabulous….
Flavour & Savour says
Hi Linda,
That’s a great idea! I’m going to try that next time. I love that white balsamic! Thanks for commenting.
Deirdre says
Since discovering this recipe here, I make it all the time!. I don’t miss the dairy one bit!
Molly says
Thank you for this recipe! I needed a dairy free potato topping for Easter dinner and this will be great! In order to keep it thicker I reduced the oil and vinegar. I also added a little white pepper which tasted great. Thank you for helping keep my dairy-sensitive guests happy.
Flavour & Savour says
Hi Molly,
Thanks for letting me know how you adapted this recipe. It’s helpful to my other readers too! Happy Easter!
Collette Turner says
I made this for my breakfast burrito this morning…it is delicious!
Thanks,
Collette
Flavour & Savour says
That’s a great idea, Collette! Thanks for letting me (and my readers) know! So glad you like it.