This creamy Avocado Sauce (aka Mexican Green Sauce ) is tangy, spicy, creamy, and flavorful! Made with blended avocado, cilantro, jalapeno and lime, it is perfect for spooning over tacos, enchiladas, Buddha Bowls and rice dishes! Vegan.
Trust me, you’ll want to put this creamy Avocado Sauce on everything! In our catering business, we kept this in squirt bottles and used it to quickly drizzle over tacos or mini ceviche tostadas. It’s versatile and vibrant in color and flavor, giving dishes an elevated look and richness without added dairy. It’s easy to make, full of flavor and vegan! It really does seem to make everything better.
Use this over our Burrito Bowls, and fajita bowls, drizzled-over portobello tacos or wraps, or over Mexican-inspired dishes like enchiladas or these vegan stuffed peppers. Spread it on a plate, and top it with ceviche or vegan ceviche, for a fun presentation. Make it as spicy or as mild as you like!
Avocado Sauce Ingredients
- Ripe avocado – the star of the recipe of course! I use one large one- about a cupful.
- Fresh Cilantro– leaves and small stems ok!
- Olive oil (or leave this out and replace with water for an oil-free version)
- Fresh garlic cloves: to add a little bite!
- Fresh jalapeño: or a pinch of cayenne
- Spices: salt, pepper, ground coriander, round cumin
- Fresh lime juice: for tangy flavor and to keep the sauce vibrant green.
How to make Avocado Sauce
Step one: Place all the ingredients in a food processor (or a blender) and pulse until creamy and combined.
You can leave it a little textured or blend until it’s really smooth, it’s up to you!
Step two: If you want it a little more “saucy” add a little more water.
Step three: Adjust salt and lime to taste!
Storage
The avocado sauce is at its best on the day of serving. Leftovers can be stored in an airtight container in the fridge for 2-3 days, but may darken in color just a bit.
What to serve with Avocado Sauce
- Burrito Bowls
- Chipotle Portobello Mushroom Tacos (Vegan!)
- Spicy Mexican Oaxacan Bowl
- Farmers Market Vegetarian Enchiladas
- Mexican Rice with Sheet-Pan Veggies
- Stuffed Poblano Peppers with Avocado Sauce
- Vegan Fajita Bowl with Cauliflower Rice ( Sheet Pan Dinner)
- Jackfruit Tacos (Vegan!)
- Grilled Fish Tacos with Cilantro Lime Cabbage Slaw (Grilled, Baked or Stovetop)
This is a good one to keep in your back pocket for when you need a little boost of flavor and richness without too many calories! Tell us how you like this Creamy Vegan Avocado Sauce in the comments below!
xoxo
More Mexcian Sauces!
- Authentic Mexican Mole Sauce
- Creamy Avocado Dressing
- Creamy Cashew Basil Dressing
- Creamy Cilantro Lime Dressing
- Vegan Cilantro Crema
- Vegan Queso
Avocado Sauce (Mexican Green Sauce)
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 1 ¼ cup 1x
- Category: Sauces, vegan, oil-free
- Method: Blended
- Cuisine: mexican
- Diet: Vegan
Description
This creamy Avocado Sauce recipe (aka Mexican Green Sauce or Avocado Salsa) is tangy, spicy, creamy, and flavorful! Made with blended avocado, cilantro, jalapeno and lime, it is perfect for spooning over tacos, enchiladas, Buddha Bowls and rice dishes!
Ingredients
- 1 medium avocado, ripe (1 cup, diced)
- 1/2 cup cilantro
- 1/3 cup water- plus more as needed
- 2 tablespoons olive oil (or leave this out and replace with water for an oil-free version)
- 1/2 teaspoon kosher salt
- 1/2 tsp coriander
- 1/2 teaspoon cumin
- 1/8 cups lime juice
- 1– 2 garlic cloves
- cracked pepper to taste
- 3–6 slices jalapeño (optional, to taste) or pinch cayenne
Instructions
- Place all ingredients in a food processor and pulse until blended. For a looser consistency, add a little more water as needed.
- Taste, adjust salt, heat and lime.
- Store in the fridge for 2-3 days.
Notes
You can keep this OIL-FREE, replacing the olive oil with water.
You can make this in a blender, but may need to increase the water just a bit to get the blender motor going.
This is best served within 2 days.
Nutrition
- Serving Size:
- Calories: 22
- Sugar: 0.2 g
- Sodium: 2.2 mg
- Fat: 1.8 g
- Saturated Fat: 0.3 g
- Carbohydrates: 1.8 g
- Fiber: 1 g
- Protein: 0.3 g
- Cholesterol: 0 mg
I mixed this with cabbage slaw for my fish tacos and I loved it 🙂
Perfect Amy!
I love so much this avocado cream. thanks))
Glad you liked it!
This avocado cream is absolutely fantastic! We tried it with the stuffed poblano peppers recipe (also 5 stars) and look forward to trying out this sauce on other dishes as well.
Awesome and Thanks so much Kelly!
Wow, thank you, Sylvia! Your dressing is just what the doctor ordered!
I was looking for an oil-free, plant-based dressing that included my
favorite flavors of cilantro, lime and avocado, and your recipe delivered
Tangy, flavorful and delicious! The coriander is a surprise and delightful
addition.
This is insanely delicious!
We are blessed with an abundance of avocados now and wonder if this freezes?
It may turn brown. If you try freezing, will you let me know? Curious!
Delicious and easy to prepare!
Great to hear – thanks Laurie!
Hi there! I’d love to try this! Will the dressing stay green for a while?
Amazing!
Everyone in the family loves it from age 8 to 83!!!
Awesome Sheri, great to hear!