by Meghan Swidler
Ingredients
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2 ripe avocados, halved and pitted
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2-3 Tbsp extra-virgin olive oil (and more as needed)
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1-2 Tbsp dairy-free cream cheese (i.e. Kite Hill Foods)
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1 tsp ground cumin
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1 tsp coriander seed powder
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Handful of freshly chopped cilantro
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1 lime, juiced
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Sea salt
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A touch of red chili flakes
Directions
Add all ingredients to the Vitamix blender and blend.
With blender on low, add more olive oil as needed until desired creamy consistency is achieved.
Adjust flavor if needed, adding more sea salt, lime juice, spices, chili flakes, and herbs as desired.
Serve with fresh corn tortillas, sautéed mushrooms and kale and sautéed ‘cheesy’ corn with nutritional yeast, spicy lemon garlic shrimp, and a big leafy green salad for a delicious taco night!
