Dairy Free Sour Cream – Simple Avacado Crema Recipe

A few years ago, I was diagnosed with EoE (eosinophilic esophagitis) and I had to re-learn how to eat. I could write a book on this, but to make a long story short: After 2 years of elimination protocol and 10 EGDs, we’ve determined that dairy, wheat and egg are my triggers. Fun, right?

Given these restrictions, tacos have become my favorite. I mean, I always loved a good taco, but now they’re just the easiest thing to eat and Qdoba and Chipotle are my safe spaces. When it comes to dairy free recipes, tacos are easy.

Sometimes I miss the cheese and queso, but what I miss the most is the sour cream! It’s a cool and refreshing against the spicy deliciousness of Mexican food, right?

About a year ago, I decided to get creative and try to find a sour cream alternative. I found a receipe for a dairy free avacado crema that did not disappoint! Unfortunately, it was complicated and included ingredients that I don’t normally keep on hand (canned coconut milk, anyone?). So, I came up with my own. It’s so delicious, and super easy to make.

My photos aren’t great here, because 1) I am a creative, but not a food blogger and 2) I didn’t plan to write about this recipe until I was halfway into making it. However, dear reader, I trust that you are smart enough to know what it looks like to squeeze limes and add salt without how to photos. I believe in you.

Dairy Free Sour Cream
1 Ripe Avacado
1/4 cup Almond Milk (+ a little more to get to desired consistency)
1 – 2 Tb lime juice
1 tsp Salt

Begin by halving the avacado and scooping the inside into a blender pitcher or cup. I use the cup attachment to this Ninja blender. It’s the perfect size!

Add the lime juice over the avacado. I start with 1 TB and then add more after blending, to taste. The amount I use often depends on the size of the avacado. Obviously, if you’re feeling fancy you could squeeze a lime into it rather than using a bottle of lime juice. I am never feeling fancy.

Add the almond milk (or coconut milk) and salt before blending. The original recipe I had called for canned coconut milk. This will make it much thicker and creamier, for sure. But the almond milk works just fine for me.

Blend it all for a minute and then taste. Does it need more lime juice? Salt? Add accordingly. I almost always have to add more almond milk to thin it out, but I start with 1/4 cup because of that ONE TIME I ended up with an avacado soup on the first try.

Serve it on anything you’d put sour cream on. Tacos, nachos, chili, baked potatoes . . . the options for this sour cream alternative are endless!