Avocado Cream

You can’t say enough about a good cream sauce. It’s good for dipping, it’s good for pasta, it’s good for casseroles. It’s just good. You might have given up on the idea, suckered by the notion that a cream sauce must actually contain cream — but nothing could be further from the truth!

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Start with one container of coconut yogurt (that’s 2/3 cup if you like to make your own.) I’m doing this in a mixing cup with my immersion blender, but you could just as easily do it in a regular blender.

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Add one Tablespoon of lemon juice.

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Now add half of a small avocado. You know how to cut open an avocado, right? Just  slide the knife all the way around in a circle, then pry the two halves apart. Whack the knife into the pit (it makes a very satisfying thok sound,) and pull it out. You can use the other half for a sandwich, salad, or any number of things (including doubling this recipe,) or you can press the exposed side into plastic wrap or foil to seal the air out, and it will keep in the fridge for a few days until you decide.

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Score the avocado in both directions all the way down to the peel, but not through it. Then flip the whole thing inside out, and all your avocado pieces will fall right off, perfectly neat and formed.

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Which is not strictly necessary in this case, since we’re going to blend it all up anyway, but it’s nice to know, if you’re ever trying to fan out some pretty avocado slices on a fancy plate somewhere.

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Finally, add one Tablespoon of water. This will still leave it moderately thick; feel free to adjust the amount of water up or down to get the consistency you’d prefer.

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This, for example, is the perfect consistency for dipping carrot sticks, which is my personal favorite use for this tangy delight. But you may have noticed that my quantity mysteriously doubled here. You may also recall that I mentioned this sauce could be used, among other things, for casseroles. That, my friends, is what we in the business refer to as foreshadowing. Stay tuned.

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Happy Eating!

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Avocado Cream Sauce

2/3 cup coconut yogurt
1 TBS lemon juice
1/2 of a small avocado
1 TBS water