• Avocados: Choose ripe avocados that yield slightly to gentle pressure. They are the creamy base of this sauce, providing healthy fats and that signature smooth texture.
• Greek Yogurt: This is a key ingredient for the “crema” texture and adds a lovely tang. The most logical substitution for Greek yogurt is sour cream, which offers a very similar consistency and flavor profile. While mayonnaise can work in a pinch, it often lacks the desirable sour notes that make this crema so vibrant. For a dairy-free alternative, consider making a cashew crema base, or use a plain, unsweetened dairy-free yogurt alternative.
• Fresh Lime Juice: Absolutely essential! Freshly squeezed lime juice provides the bright, zesty finish and, crucially, helps prevent the avocado from browning. Do not substitute with bottled lime juice if you can avoid it, as the flavor will not be as vibrant.
• Cilantro: This herb adds a fresh, distinctive flavor that is characteristic of many Mexican and Latin-inspired dishes. If you’re not a fan of cilantro, you could try fresh parsley, but note that the flavor profile will be different.
• Garlic: Freshly minced garlic delivers a pungent, aromatic depth to the crema. Use a good quality, fresh clove for the best results.
• Seasonings (Salt, Chili Powder, Cayenne Pepper): These spices enhance the overall flavor, providing a savory foundation with a hint of warmth. Adjust the cayenne pepper to your preferred level of spice. You can also add a pinch of cumin for an extra earthy note.
• Water: Used to adjust the consistency. Start with a small amount and add more gradually until you reach your desired thickness. The amount needed can vary based on the juiciness of your lime and the specific recipe you’re using the crema for.

*See the recipe card below for exact measurements and more detailed ingredient information.

The primary difference lies in consistency and texture. Avocado crema is characteristically smooth, silky, and pourable or spreadable, ideal for drizzling or as a sauce. Guacamole, on the other hand, is intentionally chunky, featuring mashed avocado with visible pieces of onion, tomato, and cilantro, designed for scooping.

Crema, especially avocado crema, typically uses a dairy base like Greek yogurt or sour cream (or a dairy-free alternative like cashew). Aioli, however, is an emulsified sauce traditionally made from garlic, olive oil, and sometimes egg yolk, similar in method to mayonnaise. While mayonnaise can sometimes be a substitute in crema, it lacks the signature tang, and true aioli is a distinct condiment with a different base and preparation.

Avocado crema should be stored in an airtight container in the refrigerator for up to 3 days. To best prevent browning, press a piece of plastic wrap directly onto the surface of the crema before sealing the lid. After 3 days, the avocado will likely begin to turn noticeably brown, and the garlic flavor may become quite intense, affecting the overall taste. Freezing is generally not recommended as it can significantly alter the texture of the avocado, making it watery upon thawing.

Absolutely! While the recipe calls for Greek yogurt, you can easily substitute it with a plain, unsweetened dairy-free yogurt (such as almond or cashew-based yogurt) or opt for a homemade cashew cream. Ensure your chosen substitute has a similar creamy consistency to achieve the desired texture without dairy.

A bitter crema can sometimes result from over-processing the lime zest (if you added any zest to the processor, which isn’t in this recipe but is a common mistake for sauces). The white pith of the lime can be bitter. It can also happen if your avocados were slightly underripe, or if the quality of your cilantro or garlic wasn’t fresh. Ensure you’re only using the juice of the lime and perfectly ripe, creamy avocados.

• ▢ 2 avocados, ripe
• ▢ ⅓ cup plain Greek yogurt or sour cream
• ▢ 2 tablespoon fresh cilantro, chopped
• ▢ 1 clove fresh garlic, minced
• ▢ 1 lime juiced (about 2 tbsp)
• ▢ 1 teaspoon salt, or to taste
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon cayenne pepper (optional, for heat)
• ▢ ¼ cup water, or more (for desired consistency)

• Finely mince the fresh cilantro and garlic before adding them to your food processor. This initial step will ensure your crema has a perfectly smooth and consistent texture.
• Combine the ripe avocados and Greek yogurt (or sour cream) in the food processor. Process until the mixture is completely smooth and creamy, scraping down the sides as necessary to ensure no lumps remain.
• Add the freshly squeezed lime juice, the minced cilantro, the minced garlic, and all the seasonings (salt, chili powder, cayenne pepper) to the avocado-yogurt base. Blend everything together again until all ingredients are fully incorporated and the crema is uniformly vibrant.
• Gradually add up to ¼ cup of water, a tablespoon at a time, blending after each addition, until the crema reaches your desired consistency. Remember, thinner cremas are ideal for drizzling over tacos or salads, while thicker versions work wonderfully as spreads for burgers and sandwiches, or as a dip.
• Transfer the finished avocado lime crema to a serving bowl or an airtight container. For best flavor, chill for at least 30 minutes before serving.

1. The amount of water you will need depends on how juicy the lime is and, crucially, what you’re serving the crema with. If I’m going to drizzle the crema over some tacos, I’ll want it thinner than if I’m spreading it on toast or putting it on a burger. Adjust gradually!
2. I always mince ingredients like garlic and cilantro before putting them in the food processor. You’ll get a more consistent cut this way, ensuring a silky-smooth crema without unwanted chunks of garlic or cilantro leaves.
3. To prevent your avocado lime crema from browning, store it in an airtight container in the refrigerator with a piece of plastic wrap pressed directly onto the surface of the crema. The lime juice also significantly helps to maintain its vibrant green color.