This quick and easy avocado sauce recipe is my all-time favorite salsa for tacos! Made with creamy avocados, cilantro, lime, jalapeno, garlic, and Mexican spices, it’s creamy, punchy, and flavorful, and can be made in under 10 minutes! Vegan, dairy-free!
This is one of my favorite Mexican salsas! I love this avocado salsa spooned over our chicken tacos. In our catering business, we kept this in squirt bottles and used it to quickly drizzle over tacos, Mexican shrimp, or ceviche our tostadas. It’s versatile and vibrant in color and flavor, adding elevated richness to dishes without added dairy. It’s easy to make, full of flavor, and vegan! It really does seem to make everything better. 😉
The best part is it only takes about 10 minutes to make- how simple is that? Little effort reaps huge rewards. Just place the ingredeints in a blender or food processor and pulse. You can keep it thick like a dip or loosen it up with a little water or olive oil if you rather drizzle it.
Spoon it over quesadillas, enchiladas, burritos, or nachos. Or serve it as a tasty dip with tortilla chips or veggies! It’s a great sauce for your next Mexican feast.
Avocado Sauce Recipe Ingredients
- Ripe avocado – the star of the recipe, of course! I use one large one- about one cup full.
- Fresh Cilantro– leaves and small stems ok!
- Olive oil (or avocado oil, or leave this out and replace with water for an oil-free version)
- Fresh garlic cloves: to add a little punchy flavor and bite!
- Fresh jalapeño for the best fresh flavor, or use serrano peppers, or a pinch of cayenne
- Spices: salt, pepper, coriander, and cumin
- Fresh lime juice: for bright, tangy flavor and to keep the sauce vibrant green.
- Salt and pepper – to taste.
How to make Avocado Sauce
Step one: Place all the ingredients in a food processor (or a blender) and pulse until creamy and combined.
Tip: You can leave it a little textured and thick to create a “salsa” or blend until it’s really smooth; it’s up to you!
Step two: If you want it a little looser and “saucier,” add a little more water or olive oil.
Step three: Adjust salt and lime to taste! Find the perfect balance of flavors here. If serving with chips, always taste with a chip. 🙂
Storing avocado sauce
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 slightly.
What to serve with Avocado Sauce
- Chicken Taco Recipe
- Spicy Mexican Shrimp
- Easy Ceviche Recipe
- 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 Mexican Sauces!
- Chipotle Mayo (Mexican Secret Sauce)
- Guacamole (three ways!)
- Avocado Salad
- Authentic Mexican Mole Sauce
- Creamy Avocado Dressing
- Creamy Cashew Basil Dressing
- Creamy Cilantro Lime Dressing
- Vegan Cilantro Crema
- Vegan Queso
Avocado Sauce Recipe ( Avocado Salsa)
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 1 ¼ cup 1x
- Category: oil-free, sauces, vegan
- Method: blended
- Cuisine: Mexican
- Diet: Vegan
Description
This creamy Avocado Sauce recipe (aka 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 large avocado, perfectly 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
This is good. Could it be used as a salad dressing?
Sure! We also have a creamy avocado dressing.
As always, – this is totally delicious – & so versatile – we are never disappointed – the whole family has also so enjoyed cooking from your website for many years now – thank you
Thanks Coco, so nice to hear you are enjoying!
I made this, along with your spicy Mexican Shrimp Bowls, and it was fantastic. So easy! Will definitely make it again. Thank you!
Awesome Mary!
We made this tonight. It’s absolutely lovely! ❤️
Glad you enjoyed!
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.
Avocado is 20% fat, so this recipe contains 40g of fat or 360kcal worth. Not exactly oil-free…
Hey Juan- going “oil free” is not just about fat and calories- some people choose not to consume oil for other health reasons.
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!