Creamy avocado sauce with a hint of lime, garlic, onion, and fresh cilantro make this dairy-free creamy dressing perfect to scoop on top or to drizzle on enchiladas, tacos, vegetables, or salad.
I’ve come to realize that with plant-based eating, the sauce is everything. You can season your veggies, spice up your rice, or flavor your broth any way you’d like. But the sauce you drizzle on top really unifies the flavors and textures and makes a meal.
What is avocado cream sauce?
This avocado cream sauce is similar to guacamole but is smoother and creamier. It also doesn’t have so many flavor infusions so it’s a good accompaniment with dishes that are already heavily seasoned.
If you are looking for a more highly seasoned avocado sauce then try vegan green goddess dressing with is perfect for salads or table-side guacamole which is perfect for chips!
The creamy avocado sauce is also very versatile. You can make it a little thicker and scoop it on as I did for my Cauliflower Street Tacos.
Or perhaps you’d like to thin it out and dizzle on top as I’ve done for my Black Bean Veggie Enchiladas.
Looking for a classic tableside guacamole recipe? Look no further; I have that too!
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What you will need to make the avocado sauce:
- onion and garlic powders
- lime juice (use fresh or bottled)
- unsweetened plant milk (I use oat milk)
- you’ll also need a food processor or high-speed blender
To make creamy avocado sauce:
Start by measuring out the seasonings, chopping the cilantro, and juicing the lime, (or measuring out the juice if you are using bottled lime juice.) I like to have everything ready to go so that I can move fast once I’ve cut the avocado.
Next, cut the avocados in half and scoop out the insides directly into the food processor. Every time I cut open an avocado I pray to the produce gods that I’ll have a good one! I got lucky today:)
I do discard any weird brown spots. When I buy my avocados, I always buy an extra one…just in case.
Put all other ingredients – except for the cilantro into your food processor or high-speed blender. You’ll be stirring the cilantro in last.. Or if you are a lover of cilantro, you can blend it in toward the end.
(You can see that I’ve broken my own rule about measuring out everything first. My only excuse is that I do work fast.)
I love this small counter-top food processor for smaller jobs like this.
Processing/blending the avocado cream:
After all of the ingredients have been added in, process or blend until smooth. This only takes a couple of minutes.
After the avocado has been thoroughly processed, you can add in the cilantro and pulse it a couple of times, or just stir it in.
Should I make my avocado sauce thick or thin?
This all depends on what you will use it for. If I want to glop it on top, I’ll make it a little thicker. If I want to put it in a squeeze bottle or drizzle with a spoon, I thin it out some. Always start with the recommended 1/4 cup of plant milk. You can add in more in Tablespoon increments.
If you put the finished and thinned avocado sauce in a squeeze bottle as pictured above, you can expertly squeeze or drizzle on top of whatever you are saucing up. It will give your dish a finished pro look.
Pictured above to the left of the avocado sauce is my Jalapeno Ranch Dressing which honestly is a flavor game-changer.
This avocado cream sauce is fabulous scooped drizzled on any vegetable dish that needs a little flavor enhancer.
You can also add two tablespoons of white vinegar and make a tasty avocado salad dressing.
I love this sauce scooped on my vegan egg scramble made with JUST Eggs.
How long will the avocado sauce keep?
Well, here is the sad news, not long. You really do need to consume it right away. The lime juice in the recipe keeps it from turning brown and yucky too soon. But the main ingredient is avocado and so it will happen.
Putting the thinned avocado sauce in the squeeze bottle pictured above and then stored upside-down, did allow me to keep it fresh for a few days.
And now for the recipe:
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Creamy Avocado Sauce
- food processor or high-speed blender
- 2 medium avocados
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 Tablespoon lime juice
- 1/4 cup oat milk see notes
- 1 handful cilantro
- Chop the cilantro and set aside. Measure out the other ingredients. Juice the lime if using a real lime. Set all aside.
- Cut avocados open and scoop out the insides. Place in a food processor or blender.
- Add in the onion and garlic poweders, salt, lime juice, and plant milk of choice. I prefer using oat milk.
- Process/blend until smooth.
- Add in the chopped cilantro. Either stir it in or lightly procress.
- Immediately put in an airtight container and try to use withing a couple of days.