If you hadn’t guessed by the name of my blog, I’m a pretty big fan of avocados.
I try to keep 2-3 around at all times, because I never know when an avocado craving is going to hit me. And when it does hit, I like to be prepared. There’s nothing more disappointing than craving a creamy avocado, going to the grocery store and finding nothing but rock hard, days-from-being-ripe avocados.
Prior to going vegan, I LOVED alfredo sauce. It’s something I’ve tried to replicate with vegan ingredients, but so far my success rate is pretty low. Feel free to leave me links below if you have a good alfredo recipe! This recipe mimics the creaminess of alfredo, but with much less saturated fat (if you pay attention to those kinds of things.)
One note: This sauce does not keep well. Serve it immediately, otherwise you’ll end up with a brown, albeit tasty, mess.
