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!
1/4 cup vegan sour cream (homemade or store-bought)
1 lime, juiced
1/2 teaspoon salt
1 teaspoon maple syrup
- 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!
My homemade vegan sour cream uses 1 cup raw cashews, 1/2 filtered water, 1 large lemon, 1 tsp apple cider vinegar (or white distilled vinegar) and 1/4 tsp 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
Keywords: avocado spread