AvoNacho Cream


If you know me personally, you know that I have a deep appreciation for avocados. There’s just something to be said for a fruit that is full of healthy fats and vitamins, compliments any meal seamlessly, and lends itself as a portable and satisfying snack. And let’s just be honest- is there anything that avocado doesn’t go well with? Seriously, it even makes a delicious chocolate pudding and ice-cream!!

This June, my sister and I started an auto-immune paleo protocol (AIP) in order to re-set and heal from some ongoing symptoms we’ve been working on resolving. It’s been going very well! We’ve been finding so many fun recipes to try and coupled with the covid crisis I have found myself inspired to create some recipes as well. Before AIP, we were going through tons of homemade mayo which became a perfect side for most meals. (I will post that recipe in the near-future!) However, eggs are to be eliminated during this protocol so we needed a new “mayo”. In the past, I have enjoyed making an avocado mayo from the Wellness Mama blog. https://wellnessmama.com/23441/avocado-mayo/ I made some changes and added the special nacho ingredient to give it a deeper flavor. If you’re new to being dairy free- nutritional yeast is your secret to re-creating anything remotely cheese like! 😉 All that to say, the end result was much thicker and flavorful! It became a fam favorite as soon as the first spoonful was tasted. I hope you enjoy this recipe as much as we do!

AvoNacho Cream

Makes: About 1 cup depending on avocado size

1 large avocado
1/4 cup olive oil
2 tsp apple cider vinegar
3 TBS nutritional yeast
1 tsp dried dill
2 tsp garlic powder
1 TBS spicy mustard (If doing AIP, leave it out unless tolerated) 
1 tsp salt
Combine all in a pint sized mason jar and use an immersion blender to mix until smooth.  Enjoy!!


  • You could probably use a food processor to get the same result if you don’t have an immersion blender.
  •  This recipe is best eaten right away but it will keep in the fridge for about 2 days. I have found that the more apple cider vinegar you put in the longer it will stay fresh and keep it’s green color.

What do you do with this you ask?

  • Make a yummy chicken salad and use this for the “mayo”
  • Use as the perfect condiment for burgers or side to any dish
  • In a pinch and need a quick meal? Whip up a quick batch for a filling snack that will keep you satisfied and energized. It’s great by itself or coupled with healthy jerky (I love the EPIC brand) or some other protein you have on hand.
  • Use it like you would with guacamole- especially yummy with plantain chips!

​Let me know if you try this recipe- I’d love to hear what you think! 

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