Creamy Vegan Avocado Sauce Recipe
This avocado sauce is super simple, easy to prep and make and can be used for a whole range of things. Similar to our cashew sauce, the recipe listed below is a base. We love to build upon this and use the base sauce for different things. We’ve listed a couple of adaptations below, so keep an eye out.
So this is another ingredient that Saphron unfortunately, is not the greatest of friends with. We had an unfortunate time in Amsterdam one fine evening and alas it has traumatised her since. This won’t get us down though and it definitely doesn’t mean that we’ll completely write the ingredient off. Enter Shaina, working night and day to try and find the perfect dish that will get Saph to eat avocado again. It’s actually quite fun and gets the creative juices flowing – you’re always trying to find a new recipe or dish in hope that it could be the one. Fast forward a couple years and Saphron can eat avocado in small drabs here and there – basically only guacamole.
Saphron has yet to try this dish, but this is a firm favourite dish to those who have. Great for the summer when you’re feeling some pasta but don’t feel like something heavy, somehow the avocado sauce makes the whole dish lighter. The recipe works well in pasta dishes and can make dinner for up to 5 people for sure! Cheap and cheerful, but super quick, this is a sure winner. It’s something different that doesn’t break the bank and people will love. That is if they like avocado!
Avocado Sauce Variations
Coriander Avocado Sauce
Perfect for a sauce to drizzle on top of tacos or use as a salad dressing with a twist, simply chuck in a green chilli and a bunch of coriander. It’s up to you whether you want to deseed (if you can handle the spice) and use the coriander stalks.
- 1-2 green chillies (deseed if desired)
- 1 bunch of coriander
Avocado Hummus
This sounds a bit odd but works super well! It’s a thicker consistency, more towards hummus, as stated in the name but gives a twist you just weren’t expecting. Try adding:
- 1 tin of chickpeas, preferably in water
- 2 tbsp of tahini
- Olive oil
Add all of the ingredients stated in the recipe and add your chickpeas and tahini. As your ingredients start to combine in your food processor, drizzle in the olive oil to smoothen the dip out until desired consistency is met! Serve with our yoghurt flatbread or cut up your favourite vegetables. This is great in a sandwich if you have some leftover, so get creative with your fillings. We also like to serve this on some sourdough toast with roasted tomatoes and feta or labneh for a little twist to avocado on toast.
Tips
We love using this sauce in pasta dishes thrown in with some fresh greens (rocket, peas, spinach), tomatoes, nuts (pine nuts, walnuts) and of course cheese.
Feel free to add fresh chilli for a kick! Check out the post for further ideas to jazz the sauce up.
We use about two tablespoons or so of milk to help get our sauce to the perfect consistency to mix in with pasta.
avocado sauce with burrata 
pasta with avocado sauce
If using this sauce for pasta – which is why it was created – we use more garlic, this will get cooked out a bit when you add it in with your pasta so you don’t end up with a bitter aftertaste of raw garlic in your mouth.
- Prep all your ingredients by halving and removing the seed from the avocados. Peel garlic cloves and squeeze lemon for the juice into a bowl.
- Simply pop the avocado, lemon juice and garlic in a blender or food processor and blend until smooth.
- You may need to use the milk to help loosen and blend all the ingredients together. Add as much as desired to help achieve the consistency you want. For a pasta sauce you’ll need a little more, we find 2 tablespoons (give or take) is enough. If you want to keep as a dip of sorts, opt out of the milk*.
- Season with salt and pepper.
*If you want to create a dip, we suggest using less raw garlic in the recipe - only use about 2-3 cloves, otherwise it will leave a raw bitter garlic taste in your dip
