|Sauce over whole wheat pasta & broccoli|
1/2 orange bell pepper, diced
1 avocado, pitted and cubed
2 tablespoons nutritional yeast
3/4 cup plain almond milk
2-3 tablespoons water
garlic powder, to taste
onion powder, to taste
braggs liquid aminos, to taste
cayenne pepper, to taste
- In a small sauce pan over medium heat cook bell pepper in just enough water to cover the peppers. Cook about 5 minutes.
- Once peppers are softened transfer to food processor or blender. Add cubed avocado and just enough of the almond milk to blend easily. The result is thick green paste.
- Return the avocado mixture to the saucepan over medium heat. Slowly stir in the rest of the almond milk. Add your spices and braggs and nutritional yeast. Cook an additional 3-5 minutes.
- Pour over pasta or veggies or use as a dip.
|Blended avocado mix|