This was my very first attempt at making a “paleo” cream sauce, without dairy! I totally winged it…and it was fabulous not to mention easy. Put it on eggs, steamed veggies, zoodles (or any other vegetable noodle), paleo biscuits, meat, seafood, etc.! I suppose you could eat it as a soup too, it’s rich. It’s very versatile and keeps well.
Avocado Cream Sauce
- 2 cans coconut milk
- 1 1/2 avocados
- 6 garlic cloves, chopped
- 1 pkg baby crimini mushrooms, chopped
- 2 TBSP garlic powder
- Ground black pepper
- Himalayan pink salt
Add the 2 cans of coconut milk to a saucepan and heat over medium heat. Add the 1 1/2 avocados (I would’ve added 2, but the 1/2 of the 2nd avo was no good), and let the avo soften in the heat for a few minutes. With an immersion blender, blend the avocados into the coconut milk – took about 3 minutes. Add the garlic cloves, and all spices. Saute over medium heat for 15-20 minutes continuing to stir then add the chopped mushrooms. Continue sauteing over medium heat until the mushrooms are soft to your liking (I don’t like mushy mushrooms, but it’s taste/texture preference here).
Tip: If you use a quality coconut milk, you won’t taste any coconut 😉
First, I put it on my zoodles – which, don’t really look like “zoodles” because the gargantuan zucchini didn’t exactly want to work with my spiralizer. Haha. There was zucchini flying everywhere and puppy Lucy was happy about that.
Yum, this would be good on spaghetti squash too!!!!