1 medium avocado
1/2 cup full fat canned coconut milk
juice from half a lemon
1/2 tsp sea salt
1/4 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp ground cumin
1 tsp Vitamin C crystals - optional
Cut avocado in half, remove pit, and scoop flesh into your food processor.
Add remaining ingredients and pulse until thoroughly combined.
Place in an air-tight container and refrigerate until ready to use.
If you don't add the vitamin C crystals, the cream will only last about a day as they will slow down the browning of the cream. Otherwise, the cream will keep for up to 3 days.