Avocado Cream

A kind of "grown-up" guacamole, Avocado Cream is one of the best toppers I know for everything from potatoes to tacos. And its being in my life was a fluke ... and another instance of intuitive scrumptious synchronicity ...

2 ripe avocados, pitted and peeled

½ cup Dairy Free sour cream

2 tbsp apple cider vinegar

2 tbsp olive oil

2 tbsp finely chopped fresh cilantro, plus leaves for serving

2 tbsp finely chopped fennel fronds, plus more coarsely chopped for serving

kosher salt

Process avocados, sour cream, vinegar, oil, and the 2 Tbsp. of cilantro and fennel fronds (you can also finely chop them by putting them through the feeding tube with the motor running before you add the other ingredients) in a food processor until the mixture is very smooth, light, and thick. Season with salt.

Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips or use a a taco, potato, veggie, or tostada topper. Or anywhere you'd like to put it!

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Avocado Cream