This dairy-free avocado crema is a dip, it's a dressing, it's a topping for tacos! Keto, vegan and paleo and Whole30-friendly.
Drizzle this traditional keto dairy-free avocado crema on top of a Classic Spinach 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.
While avocado cream (or avocado crema as it is also known) is often made with Greek yogurt or sour cream, this recipe is dairy-free! You won't miss the dairy one bit!
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. You just have to try it to believe it! Convinced?
Ingredients for Dairy-Free Avocado Crema
Here's what you'll need:
- cilantro: 2 cups
- avocado: 1 large ripe one
- lime: you'll need the juice from one lime. Roll it on the counter to burst the individual segments to help them release their juice or try these other tips to juice a lime.
- garlic: 2 cloves. Fresh garlic is so much better than powdered garlic in this recipe!
- olive oil: extra virgin
- vinegar: apple cider vinegar, white wine vinegar or white balsamic vinegar
- salt: just a little to bring out the flavour in the other ingredients
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 gave this salad the touch it needed to take it from boring to bright.
Try it on your favourite salad, on this Classic Spinach Salad with Creamy Avocado Dressing, or with your favourite Tex-Mex meals!
Keto Dairy-Free Avocado Crema
Ingredients
- 2 cups cilantro loosely packed
- 1 large avocado
- 1 medium lime (juice of)
- 2 cloves garlic
- 1 tablespoon apple cider vinegar or white wine vinegar
- ¼ teaspoon salt
- ½ cup oil extra virgin olive oil or avocado oil
Instructions
- Put all ingredients except oil in a food processor or blender and blend until smooth.
- Slowly pour the oil through the top and blend until emulsified.
Notes
Nutrition
If you make this recipe for avocado cream, be sure to snap a pic, Instagram it and hashtag it #flavourandsavour. I love seeing what you make!
This recipe has been updated with new information and instructions.
Rondo
I like everything but the EVOO. Putting that into a food processor can make it very bitter. I’d recommend trying this with a grape seed oil or any other neutral vegetable oil that isn’t olive oil.
Flavour & Savour
Thanks for your suggestions, Rondo. While I've never noticed any bitterness in recipe myself, I do know that some people are more sensitive to bitter flavours than others, and that using EVOO in a high-speed blender or food processor can be problematic for them. Whisking by hand may alleviate this problem. Thanks for commenting.
Collette Turner
I made this for my breakfast burrito this morning...it is delicious!
Thanks,
Collette
Flavour & Savour
That's a great idea, Collette! Thanks for letting me (and my readers) know! So glad you like it.
Molly
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
Hi Molly,
Thanks for letting me know how you adapted this recipe. It's helpful to my other readers too! Happy Easter!
Deirdre
Since discovering this recipe here, I make it all the time!. I don't miss the dairy one bit!
Linda Hearsey
I use white balsamic vinegar in place of the white wine vinegar and it's fabulous....
Flavour & Savour
Hi Linda,
That's a great idea! I'm going to try that next time. I love that white balsamic! Thanks for commenting.
Rachel @ Simple Seasonal
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
Thanks, Rachel! Ah, the trials and tribulations of a food blogger! Too much variety! lol
Kennedy Cole| KCole's Creative Corner
I love clean salad dressings! You had me at "avocado" 😉
Flavour & Savour
Thanks Kennedy! I have a love affair with avocados too!