avocado
Posted by SnowQueen690 on Mar 18, 2010 · Member since Jun 2005 · 1569 posts
Okay, I am not a big fan of avocados and my son doesn't really like them either. I was tempted to make a vegan alfredo sauce for dinner but I dont' have any silken tofu and don't feel like running to the store. I do have a half of an avocado from yesterday, if I mash that really good with a fork, can it be used in place of silken tofu in an alphredo sauce or would that be totally disgusting? I was thinking of doing a soymilk, ground cashew, nutritional yeast, mashed avocado type of thing. idk, what do you think? I don't have any cocanut milk either.
Well, I'm not sure how the avocado would work for an "alfredo" sauce. It would definately through off the color too.
Okay, I googled it and found this recipe and I am trying to veganize it without silken tofu:
For this recipe you will need:
1 ripe avocado
1/3 cup butter
½ cups heavy cream
1 cup Parmesan cheese
the juice of half a lime
salt and ground pepper to taste
Preparation:
Peel and cut the avocado in small cubes. It is important that it is ripe so it blends with the sauce.
Cook all the ingredients in a saucepan over medium heat stirring constantly until they blend perfectly together.
Serve over noodles.
For the heavy cream what about soymilk/ground cashews/nutritional yeast/salt blend. I already have some vegan parmesan cheeze that I made last night for a pizza (ground almonds, nutritional yeast, salt). Would ground cashews be too much. Green avocado sauce sounds pretty good actually, my son likes green things.
Geez, I am really hungry right now, and when I get hungry I get obsessed with food!
Sounds pretty good, but I don't personally like the taste of avocado w/ nutritional yeast. Maybe try a little first to see if you do.
Sounds like you need a new set of taste buds. Avocados are amazing.
I never thought of avocado with pasta. I do like them smooshed on bread with other ingredients for sandwiches, though.
I love avocados just as they are, with some lemon juice, salt, and maybe pepper sauce. But they have to be ripe. Here, you either get hard-as-rocks or rotten, in the stores.
I invented a recipe that was amazing last night and I put it on here, it is in the new recipe que. I used a recipe from the uncheese cookbook, and made a green colored creamy alphredo sauce, put vegan paremsan on top and served with pasta, my son went nuts for it.
It was great to see him finally eating avocado, it is so healthy. And except for the cooked pasta, I think you could consider it "raw" because I didn't cook the sauce at all, really you can't, if you do it gets nasty. But when you toss it with hot pasta it s perfect.
That is something I am definatley making on a weekly basis, heck, I am getting quite a list of "make on a weekly basis".
I don't like avocados either. My daugter does though even though she wouldn't touch one for a while because of a comment made by one of my friends who had never tried one and now likes them (grrr!!). Anyway, I just wanted to say that I add 1/4 to 1/2 an avocado to fruit smoothies, aind you can't taste it.
As far as alfredo sauces go, we love the cashew one from VW. The only think wrong with this recipe is that it says to add salt to taste. You need to add a pretty liberal amount to the sauce, and just a shake on your serving would leave you with a bland sauce, as noted by some reviewers. I add about 1/2 tsp to the recipe. I'm getting hungry just thinking about it.