Wowza this sauce is so tasty, or at least I thought it was. I’m not one of those food bloggers who feels the need to write a long intro to my recipes when I’m fully aware you all simply want the recipe anyways so onto this lovely creation I’m blessed I have leftovers of.
1 small ripe avocado
1/3 cup almonds without the peel ( I’ll explain below how to get the skin off your almonds easily if you buy them with the peel already on them)
1 tsp apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
Dash of black pepper
3 tbsp water or more to blend to a creamy consistency
1 or 2 tbsp nutritional yeast ( I use 3 or 4 dashes curry powder for cheesy recipes)
Sea salt to taste
If you need to skin the almonds I find it easiest to soak them in boiling water for 1.5 minutes carefully drain and peel the skin off by hand.
Once you have the bare almonds add those to your blender.
Blend the almonds with about 1/4 cup water.
You can add in the other ingredients and blend well to combine.
I used this for a pasta dish over gluten free pasta, but do with it as you please.