One of the biggest things I miss about dairy is sour cream. It adds just the right amount of tang and creaminess to so many things. Tacos and chili just feel naked without it. I miss it even more than I miss cheese.
I have been using slices of avocado for that creamy fattiness. But, it’s just not quite the same. Guacamole comes much closer, but it is far too thick and…. avocado-ie. Sour cream has a fantastic lightness to it.
Then I got to thinking, “What if I could combine the two main flavors of avocado into something that resembled the lightness and creaminess of sour cream?” That is when I decided to try making Avocado Cream.
I sat on the idea for a while, then the next time I had tacos I knew it was time to try this idea.
In order for the avocado to get super creamy and to whip some lightness into it, I put it in the food processor. Lime adds tang, a complimentary flavor to avocado, and keeps it from browning.
I added a bit of water to thin it out. Then, the surprising ingredient that just made it perfect. A bit of oil. The avocado helps to create an emulsion between the water and the oil. This is what really made it be light.
If you have ever made mayonnaise, it is similar (in fact, this could also be used on sandwiches in place of that) but with a lot less oil. Since avocados are already full of healthy fat, just a bit was needed.
The end result was like a cross between a guacamole and sour cream. Just what the tacos needed to hit the spot.
- Flesh of 2 avocados
- Juice of two limes
- 2 tablespoons water
- 2 tablespoons neutral tasting oil (refined olive oil, avocado oil, or sunflower seed oil. I like to use avocado oil)
- In a food processor (or high powdered blender) blend the avocados, pinch of salt, lime juice, and water until very smooth. While the blender is going drizzle in the oil.
- Best served immediately.
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