I created this creamy avocado cilantro sauce for the White Bean Spinach Enchiladas, though it would be great on other enchiladas as well. It’s also a healthy condiment for a wide variety of Mexican dishes: a dipping sauce for taquitos, or dolloped on tacos, nachos, and burritos as a healthier alternative to sour cream. Best of all it’s vegan, gluten-free, and oil-free. It’s not spicy at all, so I made suggestions if you’re looking to kick it up! Jalapeno, cayenne pepper, or chipotle powder all work great.
Vegan, gluten-free, oil-free
Ingredients
Ingredients
2 avocados
1 cup loosely packed cilantro, stems removed
1/2 cup onion or shallot, roughly chopped
2 cloves garlic
1 cup vegetable broth
Juice from 1 lime
2 tsp. white wine vinegar
1 tsp. cumin
1/8 tsp. salt
Optional: add jalapeno, cayenne pepper, or ground chipotle for a kick!
Directions
Place all ingredients in a food processor or blender, and blend until smooth.
If it’s too thick, add a small amount of broth or water.
Taste and adjust seasonings as desired.
Looks amazing!!
Thanks! 🙂
I made this today and am going to use it as pesto for some pasta. I reduced the veg broth to 1/2 cup. Next time I make it, I think I will use just 1 avacado and 1/4 cup veg broth so that the cilantro flavour can sing out. What do you think?
Hi! Love your thoughts on bringing out the cilantro flavor even more – sounds great to me! Would love to hear how it turns out if you try it. I think I'll try that next time too! 🙂
Does it turn brown?
Hi Renee! The lime juice helps to keep its color for a couple days. Although if you're baking it on the enchiladas, it doesn't quite have that vibrant green color when it comes out – more of a darker green 🙂