Tuesday, December 31, 2019

Spicy Avocado Crema

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If you are a fan of plant-based eating, then you need to keep watch for a new offering from Abrams Publishing, Eat for the Planet Cookbook. It is a wonderfully informative guide to eating vegan, featuring 75 recipes from some of the world’s greatest plant-based chefs, businesses, and influencers. I am a carnivore, but I do love my veggies, and I found numerous things to like in this book, as well as found it incredibly inspiring. Lover of avocado that I am, I couldn’t resist trying the Spicy Avocado Crema recipe.

I adapted the recipe by cutting back on the salt -- a personal preference -- and found this to be a real winner! Its suggested use is with enchiladas or tacos, tossed with a corn salad, or as a dipper for the Artichoke Bites recipe (That I plan to try in the future), but I found it good all on its own...or slathered on toast...or as an accompaniment to fajitas.
Spicy Avocado Crema
Slightly adapted from Eat for the Planet

½ medium avocado, pitted and peeled
2 T. unsweetened milkadamia or other macadamia milk*
2 T. fresh lime juice
¼ t. salt
¼ t. freshly ground black pepper
½ c. coarsely chopped fresh cilantro
2 t. minced jalapeño chile
1 small clove garlic, minced

In a food processor, combine the avocado, milk, lime juice, salt, pepper, cilantro, jalapeño, and garlic. Pulse until smooth and evenly combined. Transfer to a bowl and use immediately or cover and refrigerate until needed. This sauce is best used on the same day that it is made.

Makes about ¾ cup

*Not being a vegan, I replaced this with whole cow’s milk



Disclaimer: I received a complimentary copy of this book for being a part of Abrams Dinner Party 2019-2020.

3 comments:

  1. Looks delightful but very much like guacamole made with sour cream which I lurve. If you leave out the pit and just make sure that leftovers are covered with plastic wrap that is directly laid on the surface, it won't turn brown. {Leftover guacamole..what even is that?}
    Side note: avocados were so expensive this year! The summer before, I was regularly getting them for about 50 cents each so we got quite spoiled.

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  2. Sounds like a cookbook that I would enjoy. I frequently make plant based crema using avocado and nut milk.

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  3. I know I would love this, because it is essentially like I make my guac, but without the milk and not as much cilantro. I love cilantro and lime juice with avocado! "Slathered" on toast sounds insanely good.

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Thank you so much for commenting, I love every one of them! I am, however, unable to respond to anonymous comments.