Meredith's Kitchen Table

Vegan

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This creamy, zesty sauce is the perfect way to elevate tacos, grain bowls, veggie burgers, or roasted veggies. Made with non-dairy yogurt, fresh cilantro, jalapeño, and avocado, it’s a vibrant, nutrient-packed alternative to traditional crema—without the inflammatory dairy. The avocado brings healthy fats to support skin, brain, and hormone health, while cilantro and lime add a fresh punch. You’ll want to put it on everything.

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Ingredients

• A few big spoonfuls of plain non-dairy yogurt (I use cashew yogurt)
• 1/2 jalapeño (adjust to your spiciness preference)
• 1/2 bunch fresh cilantro (stems can be used in a pinch)
• 1/4–1/2 avocado (more makes it creamier)
• Juice of 1 lime
• Water (optional)
• Seasonings: salt, garlic powder, adobo powder
• Instruments Needed: Blender

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Steps

1. Add all ingredients to a blender and blend until smooth.
2. Add a little water if you’d like a thinner consistency.
3. Enjoy immediately, or pour into an airtight jar and store in the fridge for up to 3 days.

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Wellness Notes

• Avocado – healthy fats that nourish skin, brain, and hormones.
• Dairy-free – less inflammatory than traditional cream-based sauces.

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Modify This Recipe

• Adjust avocado for creaminess and jalapeño for heat

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