This simple vegan avocado sauce adds bright, fresh flavor to pasta, burgers, vegetable dips, and more. Ready in minutes with just a few ingredients, it’s a versatile, creamy option for many meals.
Recipe originally published August 24, 2015
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- Quick and easy pasta sauce
- Flavor variations
- How to use this sauce
- More vegan avocado recipes
- Avocado Pasta Sauce Recipe
Quick and easy avocado pasta sauce
This creamy vegan avocado sauce comes together in the time it takes to cook pasta. With bright color and fresh basil, it’s a flavorful four-ingredient recipe that works as a sauce, spread, or dip.
Ingredient variations
You can easily adjust the flavor by adding roasted chiles or smokier peppers.
- Hatch chile – stir in one or two fire-roasted chiles (or a small 4-ounce can) for a bright, tangy kick.
- Chipotle – blend in a few chipotle peppers for smoky heat; this version doubles as a spicy dip for tortilla chips.
How to serve avocado sauce
This sauce pairs well with many dishes and adds a cool, creamy layer to warm foods.
- Smoky White Bean Chili – the Hatch chile variation cools and balances a bowl of spicy chili.
- Easy Black Bean Burgers – use the sauce on any burger that you’d top with sliced avocado.
- Perfect Picnic Pasta Salad – the sauce is a great base for a fresh summer pasta salad.
More vegan avocado recipes
- Avocado Kale Florentine
- Mango Edamame Quinoa Salad
- Buffalo Chickpea Baked Avocado
- Sweet and Savory Summer Roll
- Avocado Toast – five ways!
- Buffalo Jackfruit Noodle Rolls
- Sunrise Stack Breakfast Sandwich
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Easy Avocado Sauce
This easy vegan avocado sauce brings bright flavor to pasta, burgers, dipped veggies, and so much more. A quick and easy four-ingredient recipe.
5 minutes
5 minutes
Ingredients
- 1 large ripe avocado
- 1 cup packed fresh basil leaves
- juice of 1 lemon (2–3 tablespoons)
- ½ teaspoon garlic powder
- ¼ teaspoon Himalayan salt
- ⅓ cup water (add more by the tablespoon, if needed)
Instructions
- Slice the avocado in half lengthwise, remove and discard the pit.
- Scoop the avocado flesh from the skin with a spoon and discard the peel.
- Add avocado, basil, lemon juice, salt, and 1–2 tablespoons water to a blender. Blend on high until smooth, adding additional water a tablespoon at a time to reach your desired consistency.
- Serve over freshly cooked pasta, on a veggie burger or wrap, or use as a dip for raw vegetables.
Notes
Diet: dairy-, egg-, gluten-, oil-, and nut-free; vegan.
Flavor variations: Hatch chile for tang and brightness; chipotle for smoky heat and a bold dip.
Serving ideas: Try the Hatch chile version on white bean chili for contrast, on black bean burgers, or as the base for a picnic pasta salad.
Nutrition Information:
Yield:
3
Serving Size:
1
Amount Per Serving:
Calories: 102Total Fat: 8gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 136mgCarbohydrates: 5gFiber: 5gSugar: 0gProtein: 2g
Nutrition calculations vary by method and are for informational purposes only.
about Kristina:
Kristina is spabettie. She discovered a love of cooking early and launched spabettie in 2010 to share vibrant vegan recipes. Her culinary background shaped the bright, approachable vegan food she develops and shares.
spabettie / Kristina Sloggett participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.