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.
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
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.
Honestly? This goes well with so many things.
printable Hatch Chile Avocado Cream recipe:
- ¼ cup raw cashews, soaked
- 2-3 tablespoons cashew milk
- 1 ripe avocado, peel and seed removed
- ⅓ cup diced Hatch chiles
- sea salt
- 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.
This sauce sounds amazing, and I love how simple it is to make! On my to do, for sure.