I wanted a bright, creamy pasta sauce without loads of fat or the heat and work of making a roux. Fortunately, I had a ripe avocado and some raw cashews on hand. With a blender and just six ingredients, including salt and water, I whipped up an updated Alfredo in less than 10 minutes. The lemon keeps the avocado from oxidizing, so this sauce stays green for at a day or more.
Avocado-Lemon Sauce costs just $1.19 a serving, using organic ingredients.
Try cooking some green beans or broccoli with whole wheat rotini, draining, then tossing them with the sauce. Add some chopped raw tomatoes or bell peppers. Sprinkle with fresh basil ribbons if you’ve got the energy and the herbs.
- Soak cashews in water for several hours or use one of my quick-soak methods.
- If desired, zest lemon so you can save zest for another recipe. Put all ingredients in a high-speed blender and blend on high for 1 minute. Taste and add more salt or lemon juice if needed.
- Avocado-Lemon Sauce is ready to serve at once. Amazingly, the lemon keeps the avocado from oxidizing, so you can refrigerate it for a day or two.
Nutritional Information for Avocado Lemon Sauce
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