Avocado Crema (Vegan, Gluten-Free)

Sharon Palmer

You can make the silkiest, fluffiest, tastiest 100% plant-based (vegan) avocado crema with just 6 ingredients: cashews, lemon juice, garlic, white pepper, avocado, and plant-based milk. Soak the cashews for about 30 minutes, then puree them with all of the ingredients in a blender, and in minutes you have a fabulous dip!

I love to serve this with my jackfruit tacos, lentil patties, veggie balls, or simply with chips as a dip or bread as a spread. It lasts in the fridge for several days, too.

Check out my step-by-step guide for making this recipe below.

Step-by-Step Guide:

Soak the cashews in water for 30 minutes, then drain them and add to a small blender container.
Juice ½ lemon (about 1 tablespoon juice) into the blender container.
Add one peeled clove of garlic to the blender container.
Add ½ teaspoon white pepper to the blender container.
Slice an avocado in half, remove the pit, and scoop out the flesh with a spoon into the blender container.
Add enough plant-based milk to make a smooth texture, starting with 4 tablespoons.
Season with salt, if desired.
Puree until smooth and creamy. Pause to scrape down sides if necessary. Add additional plant-based milk if needed.
Enjoy!

 

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Avocado Crema (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 5 minutes
  • Total Time: 5 minutes (plus 30 minutes for soaking cashews)
  • Yield: 6 servings (about 1 1/2 tablespoons each) 1x
  • Diet: Vegan

Description

You can make the silkiest, fluffiest, tastiest 100% plant-based (vegan) avocado crema with just 6 ingredients: cashews, lemon juice, garlic, white pepper, avocado, and plant-based milk. Soak the cashews for about 30 minutes, then puree them with all of the ingredients in a blender, and in minutes you have a fabulous dip!


Scale

Ingredients

  • 1/2 cup cashews, soaked in water*
  • ½ lemon, juiced
  • 1 clove garlic
  • 1/2 teaspoon white pepper
  • 1 small avocado
  • 46 tablespoons plant-based milk, plain, unsweetened
  • Salt (as desired, optional)

Instructions

  1. Soak the cashews for 30 minutes in water.
  2. Drain off water and add cashews, along with lemon juice, garlic, white pepper, and avocado to a blender container. Add 4 tablespoons plant-based milk and process until smooth. May add additional plant-based milk if needed to make a smooth, creamy texture. If desired, season with a pinch of salt (optional).
  3. Serve immediately with tacos, sandwiches, chips, lentil patties, salads, grain bowls, and veggie balls.
  4. Makes 6 servings (about 1 1/2 tablespoons each)

  • Category: Dip
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 116
  • Sugar: 1 g
  • Sodium: 7 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Protein: 3 g

Keywords: avocado crema, vegan avocado crema, vegan dip

For more plant-based dips, check out:

Mississippi Caviar
Vegan “Cheese” Fondue
Red Raspberry Salsa

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