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Lilly’s Table

 
 
© Lillys-Table.com Photo of Avocado Cream
 

Tags: Vegan Gluten-Free Low-Glycemic Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Avocado Cream

 

Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.

Ingredients

  • 1 avocado, soft & ripe
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 tablespoon olive oil, extra virgin
  • 1 teaspoon dijon mustard

Serving Size: 2 People

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Preparation Instructions

Cut the avocado in half along the pit. Squeeze the pit out or hit it with a large knife and twist it out. Scoop the avocado out in small pieces, smashing slightly as you toss it into the bowl.

By Hand:
Place the avocado, lemon juice, and part of the water into a bowl. Whisk and smash it until the avocado is a mushy soft mess. Add more water if necessary to mash & blend. Whisk in the olive oil and Dijon to taste. Electric beaters will also speed up this method and make for creamier results.

Blender:
This is a better technique, especially when needing more than 2 servings. Add the avocado, lemon juice, and 1/2 the water. Blend until smooth, adding more water as necessary. When fairly silky, add in the Dijon to taste and drizzle in the olive oil slowly until it thickens slightly.