Vegan Avocado Cilantro Lime Crema
Creamy, flavorful, and ready in 5 minutes or less, this vegan avocado cilantro lime crema is the perfect dip for chips, topping for tacos, and dressing for salads. Made with fresh ingredients, this vegan avocado dip is sure to hit the spot!
This vegan avocado cilantro lime crema started out as a side to the crispy black bean and sweet potato tacos I shared back in 2020.
Over the last 4 years I have been making it as a topping for tacos, a dip for quesadillas, and recently as a dressing for taco salad.
Made with fresh ingredients and simple steps, this vegan avocado dip is the perfect addition to your chips and dip line up, taco night, and more!
Why We Love this Vegan Cilantro Lime Crema
This no-bake, blend everything up dip is the perfect appetizer, snack, or topping. Here are some of the reasons we make this vegan avocado dip on the regular.
- Easy to make. Simply throw everything into the blender and mix until smooth and creamy.
- Pairs well with everything! Great for tortilla chips, veggies, tacos, salads, and more!
Vegan Changes to Avocado Cilantro Crema
With one simple ingredient, this avocado dip becomes a thick, creamy, spread perfect for topping, dipping, and spreading!
- Full fat coconut milk– This recipe used coconut milk in place of a greek yogurt or sour cream to give a thick and creamy finish to the avocado dip.
How to Make Vegan Avocado Cilantro Lime Crema
Ingredients You’ll Need
- Coconut Milk– I used about a cup of full fat canned coconut milk to get a creamy finish on this vegan avocado dip.
- Cilantro– Fresh, trimmed, and washed.
- Avocado– A peeled and seeded avocado.
- Jalapeño– Sliced in half and seeds removed.
- Garlic– Whole garlic cloves.
- Lime Juice– Fresh squeezed is definitely better but bottled works too.
- Onion Powder + Salt– For a little extra flavor boost.
Step-by-Step Directions for Creamy Avocado Cilantro Lime Crema
- Add ingredients: In the base of a food processor or high-powdered blender add full fat coconut milk, cilantro, avocado, jalapeño, garlic, lime juice, onion powder, and salt.
- Blend on high until creamy and fully mixed.
- Transfer to a serving dish or air-tight container for storage.
Helpful Kitchen Tools
When you are ready to make this delicious and addictive avocado dip, here are some kitchen tools you might need along the way.
- High Powdered Blender– Used to whip the vegan avocado cilantro lime crema to a thick finish.
- Chips and Dip Bowl– Perfect for serving this vegan avocado dip to a group.
- Small rubber spatula– Great for scraping down the sides of the blender to get every last drop of this avocado dip out.
What to Serve with Vegan Avocado Cilantro Lime Crema
As mentioned earlier, this dip truly pairs well with everything! Some of the ways you might serve this vegan avocado cilantro lime crema include:
- Dolloped on Loaded Nachos
- Topping a taco salad
- Drizzled on shrimp taco bowls
- With a side of tortilla chips
Storing Avocado Lime Crema
Once you have made a batch of this vegan avocado dip, place in an airtight container and keep in the refrigerator for up to 5 days.
Great Dip Recipes to Make Next
If you tried this creamy vegan avocado dip please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Vegan Avocado Cilantro Lime Crema
Simple, flavorful, and ready in minutes, this vegan avocado cilantro lime crema is the perfect chip dip, taco topping, and salad dressing!
Ingredients
- 1 cup Coconut Milk full fat
- ¾ cup Cilantro
- 1 Avocado peeled and deseeded
- 1 Jalapeño seeded
- 2 cloves Garlic
- 2 Tablespoons Lime Juice fresh
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
Instructions
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In the base of a food processor or high-powdered blender add 1 cup full fat coconut milk, ¾ cup cilantro, 1 avocado, 1 seeded jalapeño, 2 cloves garlic, 2 Tablespoons lime juice, 1 teaspoon onion powder, and 1 teaspoon salt.
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Blend on high until creamy and fully mixed.
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Transfer to a serving dish or air-tight container for storage.
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