My Cilantro Lime Crema first appeared on my post about my favorite recipe for Fish Tacos. That one does include sour cream, but you can definitely omit it and use the key ingredient I’ve switched it for in this recipe instead.
My husband, Ian, and I try to stay away from dairy when we eat at home (most of the time), so I truly don’t have a whole lot of sour cream or milk around. If I do buy heavy cream or milk, I try to buy the smallest size possible (unless I’m making ricotta for very special ravioli) and use nearly all of it for specific recipes.
As a result, it’s not very practical for me to include a lot of dairy in my cooking anyways. So, I hope that those of you who are dairy free will enjoy this amazing sauce – because it truly is great on nearly anything.
Inspiration for what to use Cilantro Lime Crema with
If you need some inspiration, try it on my Peruvian Chicken Skewers, the fish tacos as mentioned above, a creamy addition to my citrus slaw, or as a dipping sauce for some raw veggie sticks on a crudité platter. It would also be great on a steak or even white fish!
It’s best if this sauce is made and used pretty quickly – the avocados will brown if exposed to too much oxygen. However, I have found that this sauce keeps well in the fridge for at least 4 days if you press some plastic wrap on the top of your container to prevent any air from getting in while storing.
The Ingredients and Method
Cilantro Lime Crema is all about consistency. As a result, you may like it thinner or thicker depending on your application.
I highly recommend a vitamix for sauces like this – other blenders will work just fine, but you may notice a slightly grainy consistency whereas the vitamix makes the puree completely smooth.
If using as a dipping sauce for veggies, I prefer to have it thick. If using as a drizzle on top of tacos or pad thai chicken, I like to make it a little thinner.
As a result, start by making it thick. Use just the lime juice and olive oil at first, and then slowly add in water 1 Tbsp at a time. You can also add in more lime juice for extra zing if you prefer and have the limes on hand.
This crema consists of cilantro, lime, avocado, jalapeños, olive oil, salt, garlic, and water. That’s it!
Did you make this recipe? If so, I would love to hear about how it went! And if you take some pics, be sure to tag me on instagram! I love seeing all of your photos.Print
Dairy Free Cilantro Lime Crema
This crema is one of my favorites to make for fish tacos, but it’s also great with chicken, beef, and as a dipping sauce for a veggie tray!
- Prep Time: 5
- Total Time: 5 minutes
- Yield: ~2 Cups
- Category: Sauces
- Cuisine: Mexican
- Diet: Gluten Free
- 4 Limes, juiced and zested
- 2 Avocados
- 1 Bunch Cilantro, stems removed and well washed
- 2–4 Tablespoons of Extra Virgin Olive Oil
- 1 Garlic Clove
- 2 Jalapenos, seeds and stem removed
- Salt to taste
- Water as needed
First juice 3 of the limes and add juice to the blender, then add in remaining ingredients except salt and water. Blend and add juice from the other lime if needed.
Then add in 1 tablespoon of water at a time until smooth and thickness of choice.
- Serving Size: 3 Tablespoons
- Calories: 199
Keywords: Dairy Free, Cilantro, Lime, Crema, Sauce, Easy Recipes