Avocado Cream Sauce over Zoodles (Vegan, Almost Raw)
Avocado addicts, new cookers, and rookie spiralizers will agree with one thing: avocado cream sauce is where’s it at. At least this one anyway, if I may say so.
It’s thick, creamy, filling, and really quite tasty. And let’s not overlook the benefits of stuffing our faces with something that we know is healthy and doing our body good.
Best part? You can adjust, tweak, update, this recipe as your taste buds called for. Avocado cream sauce is like a blank slate. See below for Possible Modifications.
If you’ve never cooked zoodles (zucchini noodles) before, I suggest taking a poke at the Spiralized Zucchini page so you can familiarize yourself with the perils of cooking zucchini. Not hard to do, but I definitely have a few tricks of my sleeve ready to share with you!
You will need a high-speed blender or food processor to make this. I personally use the nutribullet, but as long as you can some sort of device that can puree, you’re set.
If you’re a rookie, don’t forget to drain your zoodles after cooking! This sauce will be forgiving if you dont since it’s so thick and not a watery sauce to begin with, but! Get in the habbit of straining your zoodles now to avoid disaster later.
I love the addition of cumin in this creamy avocado sauce, but if you simply can’t stand the taste of cumin (who are you?), just know your sauce will taste a little bit more like, well, avocado.
I love the spiralized carrot in here too. It has similar cooking times as zucchini so it’s really no work at all to add it in for some color and extra nutrition! Just cook it for 1-2 minutes first in the skillet before adding the zucchini.
Possible modifications to Avocado Cream Sauce
- Cut out the cumin (will result in a more prominent avocado flavor)
- replace sunflower oil with olive oil
- serve over spiralized rutabaga, celeriac, or turnip noodles!
- make it a raw meal by not cooking the zucchini!
- blend in small amount of cashews to add extra fat and creaminess to sauce
- 2 avocadoes
- 3 zucchinis, 3mm blade
- 3 spiralized carrots, 30mm blade
- 1/4 c sunflower oil + 1 tsp
- 1 tbspn fresh cilantro (packed tablespoon)
- 1 tsp cumin + 1/2 tsp cumin
- 1/4 tsp tumeric
- salt and pepper - to taste
- juice of 1 lemon
- Sautee carrot for 1-2 minutes in a teaspoon of olive oil and 1/4 tsp cumin.
- Add zucchini and continue to sautee for 5-6 minutes until both veggies are soft to touch.
- While zucchini and carrots cooking, create sauce.
- Remove veggies from heat and drain in a colander. Let sit in colander for 5 minutes.
- In a high speed blender or food processor, place avocados, cumin, tumeric, lemon juice, salt, pepper, sunflower oil, and cilantro. Puree until creamy.
- Drizzle sauce over zoodles and enjoy!
- Recipe is based on a serving size being one carrot and one zucchini. Adjust accordingly to your preferences.
- Can modify this recipe according to your liking, see blog post. Cumin or tumeric can be easily eliminted. Sunflower seed oil can be swapped for olive oil. Zoodles don't need to be cooked - this raw can be adapted to be raw!
- Makes a very creamy sauce!