Avocado Cilantro Cream
A simple, thick & creamy avocado cilantro cream to use as a sandwich spread, a dip and more.
Equipment
- food processor
- Knife
- Measuring spoons
- Measuring cup
- Small Bowl
Ingredients
- 1/2 cup loosely packed cilantro, leaves & stems washed
- ¼ cup full fat coconut milk (canned) can use plain, unsweetened dairy or coconut yogurt or sour cream
- 1/4 tsp salt
- 2 tsp fresh lime juice
- 1 medium, ripe Hass avocado
- 1 - 2 cloves garlic
Instructions
- Add all ingredients to the bowl of a food processor.
- Pulse 4 - 5 times to break up the ingredients.
- Remove the lid of the food processor and scrape down the sides.
- Turn the food processor on low and run for 30 seconds. Remove the lid and check the consistency of the avocado cream. If needed run the food processor for another 15 - 30 seconds.
- Once you have reached your desired consistency, scoop the avocado cilantro cream into a bowl and serve.
Notes
- If you prefer a looser, more sauce like consistency add a tablespoon or two of cold water and mix.
- Similar to guacamole, the avocado in this recipe will start to oxidize and turn brown when exposed to the air. If you are storing in the fridge, use a small air-tight jar and drizzle a little bit of lime juice on the top.