Avocado Crema Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Updated on 12/20/21
Avocado Crema

The Spruce Eats / Morgan Baker
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 to 8 servings
Nutrition Facts (per serving)
181 Calories
17g Fat
9g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 181
% Daily Value*
Total Fat 17g 21%
Saturated Fat 5g 23%
Cholesterol 17mg 6%
Sodium 279mg 12%
Total Carbohydrate 9g 3%
Dietary Fiber 5g 18%
Total Sugars 2g
Protein 2g
Vitamin C 10mg 50%
Calcium 40mg 3%
Iron 0mg 3%
Potassium 415mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditional Mexican crema is a thick and tangy cream that is less acidic than sour cream and very similar to French crème fraîche. This take on crema is made using avocado and will be your go-to sauce. Put it on tacos, salad, or drizzle it over grilled chicken or roasted garlic potatoes.

The creaminess from the avocados and sour cream will cut through spicy foods, while the acid from the lime juice will add brightness to otherwise bland dishes. If you’d like to lighten the calories a bit, just use Greek yogurt instead of sour cream.

Ingredients

  • 2 large ripe avocados

  • 1 cup sour cream

  • 1 teaspoon garlic powder

  • 1/4 cup lime juice, about 3 limes

  • 1 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. In a blender or food processor, combine all the ingredients and blend on high until completely smooth, about 2 minutes.

  3. Serve immediately.

Tips

  • When choosing an avocado with the perfect ripeness, it’s important to pay attention to the color. They should not be light green all over, but instead you want them to be dark green with some speckles of black. When you pick them up they should be slightly bumpy and when you apply pressure with your hand to the avocado, you should be able to somewhat squeeze the avocado but it should remain firm. If you feel it squish beneath your fingers it is likely over-ripe.
  • For this recipe, it’s best to have over-ripe avocados as opposed to under-ripe. Just be sure to scoop out the brown spots when making the crema. 

How to Store

Wrap with plastic pressed against the surface to prevent the sauce from browning. Cover with an airtight lid if available. The sauce will last in the refrigerator for up to 24 hours.