vegan avocado lime crema.


i’ve been trying to make a good not quite guacamole sauce for mexican dishes for weeks. at first i thought i was getting too fancy with cashews and food processors and various spices. then i went a bit too minimal and wound up with what was pretty much guacamole minus onions. so i settled somewhere in the middle and found the perfect thing. it’s tangy, a tiny bit sweet and savory all at once. perfect for beans and rice, tacos or potatoes. you don’t need to use a food processor or blender, but feel free.


  1. 1 ripe avocado
  2. 1/4 cup vegan mayo (i found that hampton creek just mayo has the mildest flavor)
  3. 2 teaspoons apple cigar vinegar
  4. 2 teaspoons maple syrup
  5. 1/2 teaspoon sea salt
  6. juice of 1 lime


  1. chop and then mash the avocado and stir in all ingredients
  2. keep mashing until smooth or creamy (you can also put everything into a food processor or blender for extra creaminess)

the end.


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