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Hatch Chile Avocado Cream

March 22, 2017 by Kristina Sloggett 3 Comments

Hatch Chile Avocado Cream – this quick and easy cream is a cooling topper to a spicy dish, with layers of flavor from rich cashews and mild chiles.

 

Hatch Chile Avocado Cream @spabettie

I noticed a thing.

Ever since I shared my Smoky White Chili with Hatch Avocado Cream, there have been a bunch of search queries for the Hatch Avocado Cream recipe. It always comes up in the top searches list like, near the top if not first.

I make this Hatch Chile Avocado Cream sauce often. It is a nice cool contrast to our favorite spicy hot dishes – which, let’s be real, is often. It makes a whole new Avocado Toast.

You can make a whole dish around this sauce too, like these simple Hatch Chile Avocado Burgers, which are literally a bun, your favorite burger patty, this sauce, and extra Hatch chiles. So good:

Hatch Chile Avocado Cream @spabettie

Hatch Chile Avocado Cream

YIELD: one + cup

dairy, egg, oil, soy and gluten free, vegan

INGREDIENTS:

1/4 cup raw cashews, soaked
2-3 tablespoons cashew milk
1 ripe avocado, peel and seed removed
1/3 cup diced Hatch chiles
sea salt

INSTRUCTIONS:

In blender, combine cashews and milk. Blend at high speed until smooth. Add avocado and Hatch chiles, blend until smooth. Salt to taste.

Store in refrigerator for 2-3 days, in a container with a piece of plastic wrap pressed into the surface for freshness.

Hatch Chile Avocado Cream @spabettie

Honestly? This goes well with so many things.

 

 

printable Hatch Chile Avocado Cream recipe:

 

Save Print
Hatch Chile Avocado Cream
Author: Kristina Sloggett
Recipe type: sauce, condiment
Serves: one + cup
 
dairy, egg, soy, oil, and gluten free, vegan
Ingredients
  • ¼ cup raw cashews, soaked
  • 2-3 tablespoons cashew milk
  • 1 ripe avocado, peel and seed removed
  • ⅓ cup diced Hatch chiles
  • sea salt
Instructions
  1. In blender, combine cashews and milk. Blend at high speed until smooth. Add avocado and Hatch chiles, blend until smooth. Salt to taste.
  2. Store in refrigerator for 2-3 days, in a container with a piece of plastic wrap pressed into the surface for freshness.
3.5.3208

 

 

 

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Filed Under: Gluten Free, Meatless Monday, recipes, sauce / dressing, Vegan Tagged With: avocado cashew cream, avocado cream, cashew cream recipes, Hatch Chile Avocado Cream, simple vegan recipes

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Comments

  1. Becky Striepe says

    March 23, 2017 at 6:16 am

    This sauce sounds amazing, and I love how simple it is to make! On my to do, for sure.

    Reply

Trackbacks

  1. Speedy Black Bean Burgers Vegan Vegetarian Quick Easy Tasty Protein Burger Dinner Recipe says:
    March 29, 2017 at 6:19 pm

    […] These Speedy Black Bean Burgers? Like I said, speedy is a perfect name. These are also mild enough in flavor that you can dress them up any number of ways, like Hatch Chile Avocado Burgers. […]

    Reply
  2. Smoky White Chili with Hatch Avocado Cream - spabettie says:
    October 12, 2017 at 8:40 pm

    […] sauce 3 cups fresh corn kernels (frozen if fresh out of season) juice of 1 lime 2 teaspoons salt Hatch Chile Avocado Cream fresh jalapeño […]

    Reply

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Hello and Welcome! I am Kristina Sloggett - voracious reader, chickpea eater. also known as spabettie.

I love the FOOMP and CRACKLE of vintage flash bulbs. Portland, karaoke, and dachshunds and VIBRANT PLANT BASED FOOD.

spabettie is where I share bright and vibrant plant based recipes - vegan, gluten free, full of flavor.
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