Recipe: $5.05 | Per Serving: $0.84 | Yield: 6
I know that everybody under the sun uses avocado for smoothies and sauces and dips, but I just couldn’t resist whipping them up into a much lighter version of my favorite (Americanized) Italian sauce: Alfredo! This Avocado Alfredo is so so creamy, and sticks to your noodles like a DREAM. (Is that going too far? Do you guys have those types of food dreams?) And packed with Parmesan cheese for days, and just all around deliciously perfect for summer.
Things that are fun about this Alfredo:
can be served warm or cold! (potlucks, yo)
can be made in advance if stored separately from the noodles
it’s green! which is really fun.
So I hope you’re all ready to up your sauce game for summer. This is made in a blender, and can definitely be served with zucchini noodles instead of pasta if you’re really adverse to turning on your stove. Which I totally understand, because this hot hot heat is brutal. BROOTULL. This recipe is a really good solution.
Blender sauces are perfect for summer, so go whip this up and skip the stovetop tonight!Print
- 2 medium avocados
- 1.5 cups grated parmesan cheese
- 1 clove garlic
- 1.5 cups milk
- salt & pepper to taste
- Combine the avocados, parmesan, and garlic in blender or food processor and blend until mostly mashed.
- Add the milk and blend/puree until smooth and creamy. Season with salt & pepper to taste and enjoy!
- Combine the sauce with your noodles or zoodles JUST BEFORE serving. It will last a couple of hours mixed, but not long. I recommend combining only enough for that specific meal.
To store this sauce without browning, smooth it down into a container and cover it with a thin layer of lemon or lime juice. I tried using plastic wrap, as well as the water method, and neither worked. Only the thin layer of lime juice worked. You can choose to pour it off, or just stir it in!
Another option is to place this in a storage container with a very small opening, and then just scoop off or mix in the top brown part when serving.