Creamy Avocado Sauce
Servings: 8
Calories: 85kcal
Creamy and smooth avocado, with a hint of lime and seasonings make this the perfect dressing to top tacos, enchiladas, salads, or vegetables.
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Equipment
- food processor or high-speed blender
Ingredients
- 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
Instructions
- 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.
Notes
Use any unflavored and unsweetened plant milk of choice. I like oat milk for its taste and creaminess.
This recipe is written to make a thick sauce to scoop on top. If you would like to drizzle the cream sauce, you will need to thin it will a little more plant milk. Always start with the recipe suggestion of 1/4 cup. Then add in up to another 1/4 in single Tablespoon increments. Remember, you can always add more, but you can't take it away.
If you want to make this into a salad dressing, add two tablespoons of white vinegar. I like white wine vinegar.
This will not keep well, even in an airtight container in the refrigerator. If you don't anticipate using within a day or so, make a half batch.
The serving size is about 2 Tablespoons.
Nutrition
Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 244mg | Fiber: 3g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg