Dairy Free Zesty Creamy Avocado Cilantro Sauce

This sauce is a perfect pairing for mango fish tacos and an excellent addition to top off nachos or a burrito bowl. Not a fan of Mexican food? Take some polenta fries, crackers or home made chicken tenders for a dip. 

You can adjust the spice level of this sauce to keep all parties at the table happy simply by going easy on the chili powder (but it’s honestly delicious with it…..so maybe just serve paired with milk or a margarita to help dull the heat-it works, it’s nerdy food science trust me).

Avocado’s are full of beneficial fats and help give a creamy texture to a sauce or spread in the absence of dairy. This recipe is a great way to use up an avocado that is perhaps nearing its end (not so presentable on toast anymore). If you checked out my Mango, Basil and Shaved Fennel Salad with Chile Lemon Dressing recipe then you already know that I am a big fan of getting a good deal, and making the most of, abundant local seasonal produce.


This recipe is packed with cilantro/coriander leaves which are rich in phenolic compounds that have antioxidant activity. This means that this herb contains compounds that help support keeping your cells working well and healthy and thus YOU healthy. Herbs are so good to our taste buds and our bods.




Bonus potential to help you cut back on food waste since you can typically only purchase cilantro in larger quantities and most recipes call for it to be used as a “garnish”. Cilantro sauce to the rescue.

Have someone complaining about the taste? Don’t be too quick to call them “picky”. Some people, like my dad, actually experience cilantro/coriander as “soapy” (yuck, genetics are at play here). Unfortunately I could not blind taste test this one on him since I live on the other side of the world now. I will leave that idea right here…..with you.


Dairy Free Zesty Creamy Avocado Cilantro Sauce


Makes: 1 cup

Total Time: 10 minutes



1 ripe medium sized avocado (very ripe works great too)

2 small (or 1 large) limes, lemons or a mix of both (honestly I just use what we have in the fruit bowl. Once it was a lime and a lemon and above you can see it was just a larger lemon)

2-3 tablespoons light coconut milk

1 large bunch fresh cilantro/coriander, washed and dried

3 large cloves of garlic

*1/2 teaspoon chili powder

1/4 teaspoon garlic powder

salt and pepper

*If you do not like things spicy considering adding 1/8th teaspoon chili powder or leaving out completely




Cut the avocado in half, pull the pit out (I use a knife and whack it on its side on the cutting board to release the pit again) , scoop flesh out with a spoon and place in a blender.









Juice lemon or lime and add to the blender. Add coconut milk to the blender.







Wash and dry cilantro. Cut stems off of cilantro and pull leaves off. Place leaves in the blender.


Smash garlic cloves with the side of a knife then cut off bottom tip (fatter end of the clove). Peel garlic cloves and add to the blender. Add remaining ingredients along with a generous pinch of salt and black pepper to the blender and blend on puree for roughly 15 seconds or until a thick creamy consistency is formed and all ingredients are well blended.

Taste test and add more salt or pepper as desired.

Store in fridge for up to 4 days.