Avocado Lime Crema (Easy 5-Minute Recipe)
Silky blender avocado lime crema in about five minutes: bright lime, mellow avocado, optional yogurt for tang. Naturally vegan and gluten-free as written; perfect on tacos, grain bowls, and soup.
Equipment
- Small blender or immersion blender with narrow jar
- Rubber spatula (optional, for scraping the jar)
Ingredients
For the crema
- 1 large ripe Hass avocado pitted and scooped
- 3 tablespoons fresh lime juice from about 1 to 1.5 limes
- 1 small garlic clove or 1/2 clove for milder garlic; peeled
- 2 to 3 tablespoons water plus more as needed
- 2 tablespoons extra-virgin olive oil or neutral oil
- 1/4 teaspoon fine sea salt plus more to taste
- 1 to 2 teaspoons granulated sugar optional
- 2 tablespoons thick Greek yogurt or sour cream optional
- 1 to 2 tablespoons fresh coriander or cilantro optional; chopped
- 1 to 2 teaspoons jalapeño or green chilli optional; chopped
- Freshly ground black pepper, to taste
Instructions
Blend the base
- Add lime juice, water, garlic, salt, and optional sugar to the blender jar. Blend 20 to 30 seconds until the garlic disappears into the liquid.
Finish the crema
- Add avocado flesh, olive oil, optional yogurt or sour cream, optional coriander, and optional green chilli. Blend on high until completely smooth, scraping the jar once if needed. If too thick to blend, add cold water one teaspoon at a time.
- Taste and adjust salt, lime, sugar, or pepper. It will taste slightly quieter after resting.
Rest and serve
- Let sit at room temperature 5 to 10 minutes if time allows. Serve immediately, or press cling film directly onto the surface before refrigerating.
Notes
Blend liquid and garlic first for the smoothest texture; you can dump everything in at once if you are in a rush.
Vegan: omit dairy yogurt and sour cream, or use thick plain plant yogurt.
Best color on day one; press cling film to the surface to limit browning from air.
Make-ahead party trick: refrigerate the blended base without half the avocado, then blend in the remaining avocado closer to serving.
Not ideal for freezing; texture can turn grainy when thawed.
Leftovers keep up to 1 day refrigerated in an airtight container; stir if the top darkens slightly.
Tried this recipe?Let us know how it was!