Hi there! We decided to make veggie fajitas the other night for dinner. Well, I decided to. GC proclaimed he only wanted them if they had some type of special sauce to go with them (one of my nicknames for him is the ‘Sauce Boss’…lol). Thus, this vegan avocado chipotle cream recipe was born.
We put it on our veggie fajitas, but you could also dip chippies in this, spread it on a sandwich, eat it by the spoonful…possibilities are endless.
I made our fajitas with organic whole wheat tortillas & sautéed red peppers, onions, and tempeh. Topped with a little bit of lime juice & chopped fresh cilantro (not pictured).
This is one of those blend & go recipes. Super fast and easy to make, which are my favorite types of recipes. Its a nice change up from regular sliced avocado. I want to try it with cashews, but am currently out of them..and have been for about 2 months..so once I place my next order I will give it a whirl.
- 1 avocado
- 1/3 c organic almonds
- 2/3 c water
- 1 ts salt
- 1 ts red pepper flakes
- 2 cloves garlic
- Place all ingredients in blender.
- Blend on high till smooth. Depending on your blender, you may need to add a few more drops of water for it to blend evenly.
- Serve & enjoy.