Dairy-free and vegan creamy avocado sauce! Toss it with your pastas, add to tacos or as a dip for kabobs!
Course Sauces
Cuisine American
Keyword avocado, sauces
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 8servings
Author winnie liong
Ingredients
16ozpasta of choicei used bowtie
2tspavocado oil
1 packagetempehcubed, about 8 oz
1/2cupgrape tomatoeshalved
1cupbroccolini
1/2 cupspinach
Avocado Sauce
1 ripeavocadohalved and seeded
1/4cupavocado oilolive oil works as well
1/4cupspinach
2tbsp nutritional yeast
1tspminced garlicabout 2 cloves
2tbspfresh lemon juice
1/4tspsea salt
pinch of black pepper
Instructions
Cook pasta according to package instructions.
In a medium pan, preheat with avocado oil and saute tempeh, grape tomatoes, broccolini and baby spinach together.
To make sauce, add entire avocado, avocado oil, spinach, nutritional yeast, minced garlic and lemon juice into a blender or food processor until smooth, adding salt and pepper to taste.
Toss veggies and tempeh with pasta. Toss in avocado sauce and top pasta dish with crushed red pepper flakes!
Notes
Place leftover avocado sauce in an airtight container, covering with a plastic wrap and leave in the fridge for up to 2 days.