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Posted on Jan 14, 2014 in Food | 9 comments

Creamy Garlic Avocado Sauce

There is literally no food on this green Earth that I find more naturally beautiful than an avocado. When you cut into a perfectly ripe avocado, and twist the two halves apart to reveal that ombre green center… it’s just a damn beautiful fruit, okay? And luckily, it’s also one of the most amazing sources of healthy fat, um, ever. I’ve long been a vocal opponent of the idea that fat makes you fat — it doesn’t! Fat is satiating and a necessary component of healthy meals. In fact, the personal trainer that I trained with told me that a good ratio of nutrients for weight loss is 40/30/30 — that’s 40% carbs, 30% protein, and 30% fat! The same amount of fat as protein. BOOM.


So when I came down to brainstorming for my final Almond Breeze recipe — what will hopefully be the piece de resistance — it was really quite fortuitous that I also happened to have a bulk bag of avocados from Costco ripening away (BEST VALUE EVER. It was like $5.99 for 7 avocados or some nonsense). Because it gave me a chance to revamp a recipe that I believe I originally posted back in the earliest blossoming days of this blog… but I can’t be sure, because it was so long ago that I can’t actually find the post I’m thinking about. (Whoops.)


Aaaanywho, yes, this is the better, delicious-er, avocado-ier version of my original recipe. I actually intended to serve it over a bed of roasted spaghetti squash, but I got too impatient waiting for the squash to finish cooking, so I ended up eating it with some leftover pasta that I had in the fridge. Yep, the sauce gets done THAT fast and it’s THAT good. And would you believe that it’s UNDER 100 CALORIES per serving?! Believe me, you are not going to want to miss out on this one.


Creamy Garlic Avocado Sauce
Makes 6 servings of sauce


2 ripe avocados
1 clove raw garlic
1 loose cup spinach
1/4 cup unsweetened Almond Breeze almond milk
Salt & pepper to taste


1. In a food processor or high-powered blender, combine avocados, garlic, and spinach.
2. Pulse until finely chopped.
3. Add almond milk in batches and blend until desired consistency is reached. For a runnier texture, you may need slightly more almond milk.
4. Add salt and pepper to taste, and voila! Toss with pasta, top chicken or fish, or serve as a dip with crackers!

Nutritional information: 99.4 calories, 9 g fat (but it’s good fat!), 5.4 g carbs, 1.3 g protein.


I’m not going to bother calling it a pasta sauce, because I think that it honestly has tons of possibilities. Toss with noodles, use as sauce for a rice bowl, or top chicken or fish with this creamy green deliciousness. Keep the texture a little thicker and serve it as a dip! (I’d probably add a little lemon or lime juice to maintain it’s freshness if I did that, but I didn’t have any on hand this time around and it really is delicious as is.)

My tip for preserving leftovers is the same as for making guacamole: cover the sauce with a layer of plastic wrap — as in, have the plastic wrap actually TOUCH the food in its container, and then put on the lid. Keeping the air off of the sauce will help keep the top from browning (since, even though it’s still totally fine to eat, browned food never looks appetizing). And bon appetite!

almondbreezelogoThe above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.


  1. Yum! I’d probably add a little more garlic because…you can never have too much garlic, but sounds delicious! maybe add some canned chickpeas to give it more protein? I feel like you’ve got a great base sauce here!

    • I actually used 2 cloves of garlic for myself, and it was SUPER garlicky so I scaled it back for the public recipe. I LOVE garlic but since it’s raw, I figured that most people would find it too strong. The idea of adding chickpeas (or white beans, too!) is a great way to add protein without serving it alongside a separate piece of meat or what have you! I’d probably add a little more almond milk too if I added beans, since the beans would make it even thicker. Awesome idea!

  2. Omg nom. why you do dis to me. so last time I bought one of those bags I freaked out and ate them all before they went bad. I Think I gained, no joke, at least five pounds. the other day I learned you can freeze them! Life changer! This recipe looks delicious. need more of my favorite food.

  3. So, I’m not a fan of avocados. But to be fair, I’ve really only ever tried them in guacamole.

    Should I still give this a shot?

    • It is, admittedly, pretty avocado-y in taste. It’s got a smooth texture though that I think is pretty different from just mashed avocado like in guacamole, so I guess it depends on if you don’t like avocado because of the taste or if you don’t like it because of the texture?

  4. Looks delish!!!


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