I have wanted to try my hand at a cream sauce for a while now, and happened to have some avocados in my fridge that I hadn’t eaten with breakfast that week. It sounded good together, so I went for it and it worked beautifully. I recommend this be served over spaghetti squash or with baked chicken. I paired it with my one-pan balsamic chicken breast because I like to play with the creamy and acidic balance in my meals when I get a chance.
Yield: 3-4 servings
Time: 5 minutes prep, 10-15 minutes cooking time
- 1 tsp avocado oil
- 4 cloves garlic
- 1 cup coconut milk (I suggest Sprout’s)
- 1 cup homemade or chicken stock
- 3 avocados
- ½ tsp salt
- 1 tsp pepper
- ½ tsp red pepper flake
Heat the oil in a small saucepan over medium heat and add garlic. Stir until fragrant.
Add coconut milk and stock and let simmer 10 minutes to reduce.
Meanwhile, dig avocados out of skin and remove seed. Cube and add to sauce mixture, along with spices. Use a immersion blender or food processor to blend to a smooth consistency and return to heat for about 5 more minutes to let flavors meld.
Serve and enjoy.