Vegan Avocado Herb Cream
Creamy, vibrant, and packed with fresh herb flavor, this blended avocado sauce is the kind of thing you'll want to drizzle on absolutely everything. Ripe avocados form the silky base, while cilantro, parsley, and chives bring a bright, garden-fresh punch that no store-bought dressing can match. A squeeze of lemon juice keeps the color gorgeous and adds just the right amount of acidity to balance the richness of the fruit and olive oil. If you like a little heat, the optional jalapeño nudges it into seriously addictive territory without overwhelming the herby freshness. Everything goes into a blender and comes out smooth, pale green, and ready to use in under two minutes of actual effort. It's naturally plant-based with zero compromises — no dairy, no eggs, just whole ingredients doing exactly what they're supposed to do. Use it as a dip, a sauce for grain bowls, a spread for wraps, or a dressing thinned out with an extra splash of water.
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Learn more →Ingredients
4 servings
- 2 ripe avocados, halved and pitted
- ¼ cup fresh cilantro leaves
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh chives, roughly chopped
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp extra-virgin olive oil
- ¼ cup filtered water, plus more as needed
- ½ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper
- 1 small jalapeño, seeded and roughly chopped (optional)
Instructions
- 1
Scoop the avocado flesh into a blender or food processor. Add the cilantro, parsley, chives, lemon juice, olive oil, water, salt, and pepper, along with the jalapeño if using.
- 2
Blend on high until completely smooth and pale green, about 45–60 seconds, scraping down the sides once halfway through.
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