Check Out This Delicious Vegan Avocado Crema Recipe!

This creamy avocado crema recipe (easily made vegan) adds a delicious, allergy-friendly dip option to the dinner table or snack tray.

by Stephanie Thurow
PHOTO: dzevoniia/Adobe Stock

Over the last decade, we have learned about many food allergies and intolerances that our family (and extended family) members have. It can become a bit of a challenge to accommodate everyone for dinner when one person can’t eat gluten, another can’t have pork or beef, another can’t have eggs or dairy, one has a nut allergy, and the other a seafood allergy, and so on.

(This is actually my family. And this isn’t the complete list.)  

When I learned of Easy Allergy Free Cooking by Kayla Cappiello I was ecstatic. Through her own personal journey, while navigating her own health issues with celiac disease and lactose intolerance, as well as having a nut allergy, she’s learned what works and doesn’t work for her. She’s now written a cookbook full of recipes that were created with consideration of many of the most common dietary restrictions, while still providing delicious comfort foods for you and your family to enjoy.  

Avocado Crema

In Kayla’s book. she has a chapter called, “Life-Changing Dressings and Condiments.” I’m such a sauce gal—I’m all about the incorporation of various aiolis, dipping sauces and other condiments that generally enhance my food.

So naturally, I decided to try the recipe for Vegan Avocado Crema. Yum!

Now, if you are lucky enough to not have any food allergies in your family—great. This is still a recipe worth making. We enjoyed the crema with fish tacos, but you could dollop spoonfuls of this crema over enchiladas, burrito bowls, tacos, nachos or, really, whatever you’d like. 

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Read more: Dress yourself with these tasty homemade dressing recipes!

Yield: 1/2 cup 

Gluten-free, nut-free 


  • 1/2 avocado 
  • 1 tsp garlic powder 
  • 1/2 tsp salt 
  • 1/2 tsp pepper 
  • 1/4 cup yogurt (see below for vegan option)


In a bowl, add the avocado, garlic, salt, pepper and yogurt. Mix together until fully blended and smooth. It’s OK to use a food processor, if needed.

Store in an airtight container in the fridge for up to 5 days. 


  • Dairy-free option: Use dairy-free yogurt 
  • Low-fat option: Use fat-free or light sour cream 
  • Vegan option: Use vegan green yogurt  


I added the juice of half of a lime and added in a bit of cilantro when I made this recipe. Feel free to tweak it to your liking.  

This recipe was shared from Easy Allergy Free Cooking by Kayla Cappiello with permission of Skyhorse Publishing, Inc.  

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