Extra creamy, a little spicy and somehow cheesy, this cilantro avocado crema is SO good. It kind of doesn’t make sense how delicious this is. My husband has even said “this is the best chip dip he’s ever had.” Have I got your attention yet?! What’s most fun about this recipe is it was inspired by a super sad bunch of cilantro I had and didn’t want to let go to waste. I threw a bunch of ingredients I figured would be delicious together in the blender and well…it was the best case scenario type of situation. Trust me. You are going to want to put this on everything. Chips, tacos, burritos, salads, wraps, a chickpea egg breakfast sandwich?! EVERYTHING.
cilantro avocado crema ingredients
One of the best parts of this crema in my opinion are the ingredients. It’s oil free and super, super simple.
The issue I have with most store bought sauces is they’re generally full of oil, fillers and other preservatives and are pretty expensive for what you’re getting. When time is on our hands, fresh is definitely best and in this case, is worth it.
If you love Mexican food like I do, you probably have a majority of these ingredients in your pantry already! If you’re a cilantro hater, well, you’ve probably stopped reading by now, but I think either basil or parsley could be amazing as well.
Alright, the ingredients!
Cilantro (duh), avocado (duh), cashews, lime juice, picked jalapeños, and salt.
How this turns so cheesy is something I’m still trying to wrap my mind around. I know cashews are great for that cheese effect in vegan recipes but we are achieving a new level of vegan cheesiness here even I am impressed and that is saying something!
Have you guys seen my Vegan Corn Chowder recipe? Cashews are also a hero ingredient there.
I can’t wait for you guys to try this! Nothing is better than a fresh, homemade crema!
If you try this, or you want to talk about how cool cashews are, as always, I would love to hear from you in the comments!
Avocado Cilantro Crema
- 1 cilantro bunch including stems
- ½ avocado
- 1 ¼ cup cashews raw
- 1 cup water
- 1 tablespoon pickled jalapeños plus 1 tablespoon brine
- ½ teaspoon salt
- Soak cashews in boiling hot water for 5-10 minutes.
- After 5-10 minutes, drain cashews and add all ingredients to a high speed blender (I use the Vitamix). Blend until completely smooth.
- Store in an airtight container in the fridge for up to 5 days.
- You need a high speed blender to make this recipe perfectly smooth and creamy. I do not recommend using the Ninja Blender with the blades up the stem.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.