Vegan – Gluten/Wheat Free – Soy Free
(Contains Almond Milk – Can Substitute with any milk of choice)
This recipe came to life because my husband is obsessed with Avocados and asked me a couple weeks ago if I ever thought of trying to make a creamy pesto or sauce made with Avocados. Well, if you’ve read my Dark Chocolate Avocado Banana Recipe, you’d know that I’ve only come to “like” Avocados in the past couple years. I use them in moderation but I’m trying to find unique ways to spice up food and give me the health benefits* that come from this fruit. So I decided to take a stab at creating a sauce that you could use on pasta, fish, salads, or tacos.
Since Avocados have a creamy texture, I decided to lead with that fact even though I’ve never enjoy creamy sauces (probably for the fact that most are cheese based and I Hate Cheese! I know…un-American…I’ve heard it my whole life) but I knew if I added spices and ingredients that I loved, I could make something I could get on board with.
Thus this creation came to light and my husband is happy and even said that he could drink this sauce. Happy Hubby = Happy Life right? No, wait that’s Happy Wife = Happy Life…but I guess it can works both ways. 🙂
- 1 avocado - peeled & pitted
- ½ cup cilantro
- ½ almond milk (can substitute with milk of choice)
- 2 cloves of garlic
- 3 tbsp lime juice
- 1 chipotle pepper (in adobo sauce)
- 1-2 tsp of adobo sauce from can
- 1 tsp cumin
- ½ tsp chili powder
- ¼ tsp black pepper
- ¼ tsp salt
- Add all ingredients to a blender or food processor and blend until all ingredients have no clumps and the consistency is smooth and creamy.