A creamy avocado spread is one of my absolute favorite ways to enjoy ripe avocados. With very little effort and just a few minutes of your time, this plant-based dip is super smooth and has a light, refreshing and tangy flavor. I love serving it as a spread to use on toast or crispy bread, or as a dip to serve with crackers or fresh veggies. Breakfast, lunch, dinner... there is no wrong time to have it!
Avocado spread is a creamy and tangy dip that is ready in minutes. Its flavor is somewhat neutral, which is why it pairs well with so many different types of dishes.
Unlike guacamole, which consists of lime juice, salt, onion, jalapeño and cilantro (and sometimes tomatoes), avocado spread is creamier, milder and has a completely different taste. Both are delicious in their own right and are staples in our household.
I'm obsessed with just how simple it is to make - just slice open some avocados and add the ingredients to the food processor! Plus, while most avocado-based spreads will brown after a day or so, this one will stay green and just as vibrant the next day.
This recipe is one of my favorite flavor-packed vegan dips and spreads!
Ingredients
One of my favorite things about this vegan avocado spread recipe is that it uses simple ingredients I almost always have in my fridge or pantry. All you need are avocados, maple syrup, lime juice, salt and vegan sour cream. No Greek yogurt or cream cheese needed!
While I prefer my homemade dairy-free sour cream, you can use store-bought instead. My homemade version consists of cashews (providing additional plant-based protein), water, fresh lemon juice, apple cider vinegar and fine salt.
How to Make this Avocado Spread
Sometimes the most delicious dishes require the least amount of effort, and this dish is one of them!
1. Halve the avocados and remove the skin and pits.
2. Add all of the ingredients to a food processor and run until smooth and creamy. Alternatively, you can combine the ingredients in a bowl and mash with the back of a fork or a potato masher until well combined and then stir with a spoon to fully incorporate.
Using a Food Processor
Using the Back of a Fork
Recipe Tips
1. Use a potato masher for a slightly chunkier texture. I personally love my avocado spread to be ultra-creamy so I use a food processor, but that's not to say a little texture isn't good! If you prefer a slight chunk from the mashed avocado, a potato masher is a good idea to use instead of the back of a fork (which gives a really chunky result) or a food processor (which gives a really smooth result). Depending on how long you mash, using the potato masher will give you creaminess while also leaving some chunks, similar to the texture of guacamole.
2. Use ripe avocados. Choose avocados that are dark green to almost black in color. They should feel somewhat firm but yield to gentle pressure.
- Underripe avocados will be tough to mash, preventing the spread from being creamy. To speed up the ripening, store the avocados near a banana, apple or tomato or in a brown paper bag.
- Overripe avocados will be brown and mushy, which we definitely don't want. To slow the ripening process, store the avocados in the refrigerator.
3. Feel free to add some spice! When I'm making this to use as a dip (and not for the kids), I sometimes add some jalapeño to the food processor or sprinkle some red pepper flakes at the end for a little heat!
Serving
I love this recipe for any time of day - seriously!
- Breakfast: It truly is the best creamy avocado spread for toast!
- Lunch: Swap out the mayo for this plant-based condiment on sandwiches or wraps.
- Appetizer or Snack: Serve with fresh veggies or tortilla chips.
- Dinner: Enjoy with essentially any Mexican entrée. It also pairs wonderfully with roasted vegetables or even as a topping for pumpkin chili.
If you still have more avocados and need to use them up, don't stress! There are endless ways to enjoy their creamy goodness. For plenty of ideas, check out my complete collection of avocado recipes, packed with crowd-pleasing favorites and inventive twists you'll want to try right away.
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5-Minute Vegan Avocado Spread
- Total Time: 5 minutes
- Yield: 6 1x
Description
This creamy avocado spread is one of my absolute favorite ways to enjoy avocado. With very little effort and just a few minutes of your time, this plant-based dip is super smooth and has a light, refreshing and tangy flavor. I love serving it as a spread to use on toast or crispy bread, or as a dip to serve with crackers or fresh veggies. Breakfast, lunch, dinner... there is no wrong time to have it!
Ingredients
2 avocados
¼ cup vegan sour cream (homemade or store-bought)
1 lime, juiced
½ teaspoon salt
1 teaspoon maple syrup
Instructions
- Cut the avocados. Slice open the avocados and remove the skin and pits. It is not necessary to dice or cut them into smaller pieces as they will be blended in the food processor.
- Combine ingredients in food processor (or blender). Add all of the ingredients to a food processor and run until smooth and creamy. Alternatively, you can combine the ingredients in a bowl and mash with the back of a fork or a potato masher until well combined and then stir with a spoon to fully incorporate.
- Serve immediately!
Equipment
Buy Now → Notes
My homemade vegan sour cream uses 1 cup raw cashews, ½ filtered water, 1 large lemon, 1 teaspoon apple cider vinegar (or white distilled vinegar) and ¼ teaspoon fine salt. Blend all the ingredients for 45 seconds, scrape the sides down and then blend for another 15 seconds. See full recipe for more details.
Store leftovers in an airtight container in the refrigerator for up to three days. While it won't brown as quickly as guacamole does, eventually it will, starting with the top layer. When that happens, stir with a spoon prior to serving to bring it back to a bright green.
- Prep Time: 5
Elaine Gordon says
Haha yes! isn't that the best part!?