As of late, I have turned to the magical Florida Avocado over its Haas counterpart. What’s my main reasoning? Well, honestly, my local C-Town supermarket has dozens upon dozens of Haas avocados in stock, all of them constantly hard as rocks. When I go grocery shopping after work, I want a ripe avocado, not an avocado that, if thrown at someone’s head, is hard enough to give them a nice concussion.
When it comes to being always perfectly ripe, a Florida avocado has never let me down. They are easily three to four times the size of your average Haas, and they are great when making an avocado-based recipe en masse.
Behold, my Vegan Avocado Cilantro Sauce!
One Florida Avocado is enough to help yield about two cups of this wonderful sauce. It’s so creamy, you’ll think there is yogurt or dairy in it. Nope! It’s absolutely plant-based!
What is great about this sauce is its versatility, no matter what your diet prefrences are. I have tossed zoodles in it. I have topped Triscuits with it. I’ve put it on pan-fried chicken breasts. I have drizzled it on my soft-boiled eggs. It’s always a nice condiment to keep in your fridge, and I find its shelf life can be up to three days! Just think of all of the ways you can use it between now and then…
Honestly, the next few photos are just an excuse for me to inject some #yolkporn into your day. Ha! Though, I must admit, this sauce is great with soft-boiled eggs and cilantro. If that’s up your alley, I suggest you give it a try.
Vegan Avocado Cilantro Sauce
(Yields roughly 2 cups)
– 1 Florida Avocado, peeled, pit removed, and roughly chopped
– 1 – 2 cloves garlic, peeled and left whole
– Small handful of cilantro, washed and de-stemmed
– 1/4 cold water
– Juice of 1/2 lemon
Before We Get Started…
– Honestly, I have never made this recipe with anything other than a Florida avocado. I would guess that, in lieu, two ripe Haas avocados would be an appropriate substitute if you can not find a Florida avocado.
– Add more water if necessary if sauce is too thick, one tablespoon at a time.
– Though this is a recipe about avocados, I feel that I’ve used the word “avocado” too much in this post. For that, I apologize. Ha!
1.) Add all ingredients to a food processor or high-speed blender. Combine until smooth. The sauce should hold some thickness, but be easily pourable. If not using immediately, refrigerate. This will keep up to three days in the fridge.