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.
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!