This mock avocado Alfredo will fill you up with healthy omega fats without weighing you down. Pair this amazing sauce with vegetable noodles, sautéed in MCT oil to avoid high carb pasta. The veggie noodles have a similar texture. It’s simple to make and has a refreshing tangy flavor due to the apple cider vinegar. One bite and you’ll be sold for life! It’s also a great option for those “hard to please” picky eats since it’s vegan, gluten free, dairy free, paleo and bulletproof!
Creamy Avocado Alfredo Sauce
Ingredients For Creamy Avocado Sauce
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish or apple cider vinegar
2-3 garlic cloves, to taste
1/2 tsp kosher salt, or to taste
1/4 cup Fresh Basil (optional)
2 tbsp of MCT Oil or extra virgin olive oil
6 – 8 spiraled cut zuccini – made into noodles (or your choice of pasta)
Freshly ground black pepper, to taste
Start by placing the garlic cloves, lemon juice (or apple cider vinegar), and MCT oil into a food processor. Blend until it’s smooth. Next add the pitted avocado basil and salt. Blend in the food processor until smooth.
Veggie Noodles to Pair With Avocado Alfredo
You’ll need something in your kitchen to create the noodles. I use a vegettie. I use the thick side to create the noodles out of zucchini. If you don’t already have one, they are worth the 10 bucks! I use mine at least once every two weeks to create veggie noodles and to make fun garnishes on salads!
Fitness Tips: If you want the best texture our of your veggie noodles, cut them the day before then wrap them in a paper towel and place them in a ziplock bag. Store them in the fridge. The paper towels will suck out all of the excess moisture which gives the “noodles” a slightly rubbery texture when cooked.
Once your noodles are created place them in a pan on medium heat. Add a little bit of MCT oil and sea salt to the noodles and coat evenly, stirring frequently. Once the flesh of the veggie noodles turns a semi lime green color and are no longer raw, remove them from heat.
Mix with Alfredo sauce over low heat (2 mins) and serve immediately.
Use this avocado Alfredo all year long! It can also double as a quick dip, a great spread for sandwiches and burgers, as well as a substitute for mayo in tuna salads and chicken salads! I make several batches at a time, then I use my Food Saver to remove the air. Doing this method prevents it from going bad and turning brown. Without the air it will stay good (and green) for 3-4 weeks!
Fitness Cooking Tip #2
If you don’t have a Food Saver (they are on sale at Costco next week), you can do the good ol’ ziplock bag with a straw trick! Place your sauce in the bag, zip up the bag but leave enough room to insert your straw. Push the sauce to the bottom of the bag and suck out as much of the air as possible. This should create a tightness around the avocado Alfredo and keep the sauce from turning brown for the next 1-2 days (maybe longer). If you open the bag and use a serving, make sure to remove the air again before returning it to the fridge 🙂
I’d love to hear what you think about this recipe! Give it a try and comment below!