Skip to main content

Vegan Avocado Crema

Vegan avocado crema is a total dream-a. (Sorry, sorry. I couldn’t help myself).

But seriously. This Avocado Crema is the most insanely delicious sauce.

Creamy avocado, tangy lime, spicy jalapeño, garlic, cilantro, and a handful of cashews thrown in for even more creaminess – I mean, it’s called “crema” after all, so I couldn’t not.

To make this versatile, full-of-flavor avocado sauce, simply whip all of the ingredients together in your blender or food processor, then adjust the water and salt to your preference. I use a high-powered blender (Vitamix for the win!) and it’s perfect.

Vegan avocado crema seriously ups the ante of so many culinary situations. It adds an element of creamy that I find to be missing in a lot of vegan dishes.

I serve this avocado crema with all kinds of Mexican-inspired and southwestern dishes – dip in your quesadilla (especially this chipotle butternut + black bean goodness), drizzle over tacos, add a generous dollop to your black beans and rice … so SO good.


Vegan Avocado Crema

Just a few simple ingredients come together to create this luxurious, full-of-flavor situation. Use it to dress up burrito bowls, tacos, and as the ultimate quesadilla dipping sauce.
Course sauce
Cuisine American, Mexican
Keyword avocado, cashews, cilantro, garlic, jalapeno, lime
Prep Time 5 minutes
Servings 6
Author Kare for Kitchen Treaty


  • 2 large limes, zested and juiced you want about 1/4 cup of juice. Because lime juiciness can really vary, if you’re not sure about how juicy your limes are, you may want to grab a couple extra just in case.
  • 1 medium ripe avocado pitted and flesh scooped
  • 1 jalapeno pepper, seeds removed for more heat, keep a few (or all!) of the seeds
  • 1/4 cup fresh cilantro
  • 1 medium clove garlic
  • 1/4 cup raw cashews
  • 1 tsp kosher salt plus more to taste
  • 1 cup water + more until you reach your desired thickness


  • Add all ingredients to a food processor or high-powered blender. Note for those using a lighter blender: I recommend soaking the cashews in boiling water for 20 minutes first and mincing the garlic before adding it.
  • Blend until entirely pureed, about one minute.
  • Add more water, a couple tablespoons at a time, until the sauce is as thin as you want. Some people like more of a sour cream consistency with their crema, I like mine a smidge thinner so that I can drizzle it easily.
  • Taste and add more salt if desired.


Serving: 12servings

Leave a Reply

Your email address will not be published.