11 Best Vegan Avocado Recipes For Your Kids
We all know how powerful avocado is. They have more potassium than bananas and are high in heart-healthy monounsaturated fats and fiber.
As adults, we know avocados benefit our diets, but unfortunately, children may not always agree. Avocado's texture is typically a source of frustration for kids.
If your family isn't a lover of avocado, but you'd like to include it more in their diet, here are 11 delicious and nutritious dishes, some sweet and others savoury.
1. Avocado Pasta
Avocado pasta is a delicious vegan dinner meal that comes together quickly. It's creamy, tasty, and takes only 15 minutes to prepare.
Fresh basil, garlic, olive oil, and lemon juice are nutritious elements in the avocado sauce. It's dairy-free, gluten-free, and has a pesto-like flavour. This spaghetti dish is ideal for busy weeknight dinners with the family!
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 5
- Pasta of your choice: 12 oz
- Pasta water: ½ cup
- Ripe avocados: 2
- Fresh basil: ½ cup, packed
- Plant-based milk: ¼ cup
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
- Lemon juice: 2 tablespoons
- Nutritional yeast: 1 tablespoon
- Salt: ½ teaspoon or to taste
- Black pepper: ¼ teaspoon or to taste
- Vegan parmesan: ¼ cup for serving (optional)
- Cook the pasta as directed on the packet. Drain the pasta and set aside with ½ cup of pasta water.
- Combine the avocados, basil, plant-based milk, olive oil, garlic, lemon juice, nutritional yeast, salt, and black pepper in a blender while the pasta cooks. Blend until the mixture is smooth and creamy.
- Return the drained pasta to the pot. Toss with the avocado sauce and serve. Gently combine to coat all of the pasta evenly. Thin the sauce with a few splashes of the reserved pasta water if necessary.
- Serve with vegan parmesan cheese on top of the pasta. Enjoy!
2. Tofu Steaks With Avocado Chimichurri
These savoury tofu steaks with avocado chimichurri are delicious. This dish consists of baked marinated tofu slabs with spicy and creamy avocado chimichurri on top. Tofu steaks with avocado chimichurri are incredibly simple to make and taste. This magnificent meal is ideal for a memorable evening.
Prep Time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 8
- Firm tofu: 1 pound, sliced
- Bragg liquid aminos: 2 tablespoons
- Maple syrup: 1 tablespoon
- Roasted sesame oil: 1 teaspoon
- Onion powder: 1 teaspoon
- Garlic powder: 1 teaspoon
- Ground paprika: 1 teaspoon
- Nutritional yeast flakes: 1 teaspoon (optional)
- Cumin: ½ teaspoon
- Dried thyme: ½ teaspoon
Ingredients For The Chimichurri
- Cilantro leaves: 1 cup, chopped
- Fresh parsley: ½ cup, chopped
- Onion: 2 tablespoons, chopped
- Garlic: 3 cloves, minced
- Extra-virgin olive oil: ¼ cup
- Lemon juice: 2 tablespoons
- Avocado: 1 medium, pitted and chopped
- Dried oregano: ½ teaspoon
- Cayenne pepper: ¼ teaspoon (optional)
- Salt: ½ teaspoon
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and brush or spritz gently with oil. Remove from the equation. Drain, press tofu (if not super-firm), and cut into 8 slices on the narrow side.
- Combine Bragg's liquid aminos, maple syrup, sesame oil, onion powder, garlic powder, paprika, nutritional yeast flakes, cumin, and thyme in a small mixing bowl.
- Allow tofu slices to marinate in the marinade for 20 minutes. Prepare the chimichurri sauce in the meantime.
- Combine cilantro, parsley, onion, garlic, olive oil, lemon juice, avocado, oregano, cayenne pepper, and sea salt in a high-powered blender or food processor. Process it until smooth or chunky.
- Brush tofu slices with oil and place them on a baking pan. Bake for 30 minutes, rotating halfway through. Toss tofu with avocado chimichurri and serve.
3. Beer-Battered Avocado Wedges
The batter cooks softly with a hint of crunch while the avocado remains creamy and smooth. I served it with a dipping sauce made from ¼ cup Tofutti sour cream and 2 tablespoons of chunky salsa, which was delicious. You could also use salsa.
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 5
- Hass avocados: 2
- Brown ale: 1 cup
- Gluten-free flour: 1 cup
- Paprika: 1 teaspoon
- Garlic powder: 1 teaspoon
- Sea salt: 1 teaspoon
- Baking powder: ½ teaspoon
- Black pepper: ½ teaspoon
- Sugar: ½ teaspoon (optional)
- Vegetable oil for frying
- In a medium mixing basin, combine ale, flour, spices, and baking powder for 2 hours in the fridge.
- Heat about 1 inch of oil in a medium saucepan over medium-high heat after two hours.
- Halve a chilled avocado and remove the pit. Remove the skin and cut the halves into 5 wedges. Dredge 5 wedges in batter and cook in oil for 2 minutes or until golden brown. Using brown paper bags, drain the liquid. Repeat with the remaining wedges.
- Finish with a pinch of sea salt and serve.
4. Creamy Avocado Dressing
This creamy avocado dressing is delicious and quick to whip together. We use it for salads, as a dip or even with steamed vegetables.
Prep time: 5 minutes | Cook time : 0 minutes | Total time: 5 minutes | Servings: 8
- Large avocado: half
- Vegan Greek yogurt: ¼ teaspoon (optional)
- Vinegar: ¼ teaspoon
- Dried herbs: ¼ teaspoon
- Sea salt: ¼ teaspoon or to taste
- Black pepper: ¼ teaspoon or to taste
- Olive oil: ⅓ cup
- Garlic: 2 cloves, peeled
- Water: ¼ to ½ cup
- Combine the avocado, vegan Greek yogurt (optional), vinegar, and dry herbs in a food processor and pulse until smooth and creamy.
- Slowly drizzle in the water and pulse until the required consistency is achieved.
- Add sea salt and black pepper to taste.
5. Avocado, Peanut Sushi With Peanut Maple Dipping Sauce
This sushi is simple to make at home, but it's not short on flavour, so it'll quickly become your new favourite sushi dish wink.
Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 5
Ingredients For The Sushi
- Calrose or sushi rice: 6 servings
- Nori sheets: 1 package
- Avocados: 2-3, sliced into thin strips
- Sesame seeds (optional)
Ingredients For The Peanut Maple Dipping Sauce
- Garlic: 1 teaspoon minced
- Tahini: 1 tablespoon
- Gluten-free tamari or liquid aminos: 1 tablespoon
- Pure maple syrup: 1 tablespoon
- Lemon juice: 2 tablespoons
- Peanut butter: ½ cup
- Water: ¼ cup
Cook Calrose or sushi rice as directed on the package and slice the avocados into thin strips.
- Combine the sauce ingredients in a food processor or blender to make the peanut maple dipping sauce.
- Pour the sauce into a glass dish and set aside.
- Spread out the nori sheets.
- Once the rice is lukewarm, spread a thin layer over the prepared nori sheets.
- Place 2-3 avocado strips on top of the rice, followed by a line of peanuts (not too many, or it will be hard to roll)
- Roll the sushi (we have a bamboo sushi roller mat) and chill them in the fridge for 10-20 minutes. This will make cutting them simpler.
- Slice the sushi rolls into 1-inch pieces. It is best if you use a sharp knife.
- Serve with the peanut maple dipping sauce and, if wanted, sesame seeds.
6. Pistachio Lemon Avocado Cake
This pistachio cake is very delicious and naturally coloured with avocado. It also has a flavour of lemon. It's the ideal cake to serve with your morning tea or coffee. The flavour profile of this eggless pistachio cake is unusual and refreshing!
Prep time: 20 minutes | Cook time: 1 hour 10 minutes | Total time: 1½ hours | Servings: 12
- All-purpose plain flour: 2 cups
- Granulated sugar: ¾ cup
- Baking powder: 3 teaspoons
- Sea salt: 1 pinch
Ingredients To Blend
- Raw pistachios: 1 cup
- Medium avocado: 1, flesh only
- Dairy-free milk: ⅔ cup
- Light-tasting vegetable oil: ⅓ cup
- Lemon juice and zest: ¼ cup
- Vanilla extract: 1 teaspoon
- Powdered sugar: 1 cup
- Lemon juice: 1-2 tablespoons
- Vegan butter or margarine: 1 tablespoon
To Decorate (optional)
- Pistachios: 2 tablespoons, finely chopped
- Rose petals: 1 teaspoon
Method To Make The Pistachio Cake
- Preheat the oven to 180° Celsius. Using parchment paper, line a 20 cm or larger loaf tin. Baking the pistachio cake takes less time in a larger loaf pan. Pour the pistachio mixture into the flour-mixing basin. Gently stir until everything is well blended. The batter must be very thick.
- In a large mixing bowl, combine all of the dry ingredients. Make sure there are no lumps in the mixture. Remove from the equation.
- In a food processor, blitz the pistachios until they form medium to fine crumbs. Combine the avocado, milk, oil, lemon juice/zest, and vanilla extract in a mixing bowl. Blitz until there are no more avocado bits. Because of the pistachios, the mixture may be lumpy.
- Pour the pistachio mixture into the flour-mixing basin. Gently stir until everything is well blended. The batter must be very thick.
- In your loaf tin, pour or scoop the cake batter.
- Bake the cake for 60-70 minutes or until a skewer inserted in the center comes out clean. If the top of the cake is browning too soon, but the middle is still raw, cover it with an oven-safe bowl or aluminum foil and bake until done.
- If the top of the cake is browning too soon, but the middle is still raw, cover it with an oven-safe bowl or aluminum foil and bake until done. The cake is very moist; therefore, some crumbs on your skewer are expected.
- Allow at least 10 minutes for the cake to cool in the pan. Allow it to cool on a wire rack after removing it from the tin. It's okay if the cake deflates.
Method To Make The Icing
- In a mixing bowl, combine all ingredients and stir until well blended. If you want a firmer frosting, add more powdered sugar; if you want a runnier icing, add more lemon juice.
- Spoon the icing on top of the cake once it has thoroughly cooled. If desired, top with pistachios.
- The loaf can be kept at room temperature for 1 day, refrigerated for 3 days, or frozen in an airtight container for up to 1 month.
7. Creamy Avocado Fudgesicles
Avocado Fudgesicles are incredibly rich, creamy, and chock-full of chocolate flavour! Only 5 natural components are required. Gluten-free and dairy-free!
Prep time: 15 minutes | Freezing time: 2-4 hours | Total time: 2¼ to 4¼ hours | Servings: 5
- Avocadoes: 1 cup
- Cashew milk: 1 cup
- Vanilla bean paste: 1 teaspoon
- Unsweetened cocoa powder: ½ cup
- Pure maple syrup: ¼ cup
- In a blender or food processor, combine all ingredients. Add ½ cup cashew milk and puree. As needed, add more cashew milk until the mixture is thoroughly pureed.
- Fill popsicle moulds halfway with the mixture and stick in the sticks.
- Freeze for 2 to 4 hours.
- Your kids will love them.
8. Chocolate Avocado Pudding
No one will ever guess that this chocolate avocado pudding is nutritious! This dessert is simple to make and ready to serve in 10 minutes with only five ingredients. This recipe is ideal for a make-ahead treat that everyone will enjoy!
Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 6
- Ripe avocados: 4
- Unsweetened cocoa powder: ½ cup
- Unsweetened almond milk: ⅓ cup plus 2 tablespoons
- Maple syrup: ½ cup
- Pure vanilla extract: 1 teaspoon
- In a food processor, combine all ingredients and process them on high until completely broken down.
- Stir the pudding well and combine until it is very smooth and creamy. Taste and adjust the seasonings to your liking. If you want a thinner pudding, use more almond milk; if you want it to be sweeter, add more maple syrup; if you want it to be richer in flavour, add more cocoa powder.
- Serve right away or keep refrigerated until ready to use.
9. Chocolate Avocado Truffles
There are only two ingredients in these quick and delectable no-bake chocolate truffles. Toppings can be readily added to add colour, flavour, and texture to the dish. They're ideal for any situation!
Prep time: 15 minutes | Cook time: 1 hour | Total time: 1¼ hours | Servings: 14
- Avocado: 1, halved lengthwise
- Vegan chocolate chips: 1 cup
Topping Ideas (optional)
- Hemp hearts
- Coconut flakes
- Candy cane pieces crushed
- Freeze-dried strawberries crumbled
- Pistachios finely chopped
- In a medium microwave-safe bowl, combine chocolate chips.
- Microwave for ninety seconds at a time, in intervals (microwave for one minute, stir well, then place back in the microwave for an additional thirty seconds). It's best if the chocolate chips are melted.
- Remove the avocado flesh and place it in a small bowl. Mash everything together well.
- Add the mashed avocado to the melted chocolate and mix thoroughly (while the chocolate is still hot). Mix until the mixture has a creamy consistency.
- Refrigerate the chocolate avocado mixture for one hour
- Take the mixture out of the fridge and roll it into small, round truffles (bite-sized). Refrigerate for up to three days before serving.
- Roll truffles in a topping before refrigerating, if desired.
10. Avocado Parathas
Avocados are sometimes known as Butter Fruit. However, they are pretty large. Avocados are strong in healthy fats and are considered one of the most nutritious foods on the planet. It is high in mono-saturated fatty acids, which benefit heart health. Avocados are also high in potassium, fiber, antioxidants, and vitamins such as B, K, C, and E.
Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Servings: 6
- Avocado: 1 medium
- Whole wheat or multigrain flour: 1 cup
- Ajwain: ¼ teaspoon
- Grated ginger: ½ teaspoon
- Crushed black pepper or red chilli powder: ¼ teaspoon
- Cumin powder: ½ teaspoon
- Lime juice: 1 teaspoon
- Coriander (cilantro) finely chopped: 1 tablespoon
- Oil: 2 tablespoons
- Water to knead the dough
- Sea salt to taste
- Cut the avocado in half and remove the pit. Then, using a spoon, scrape out the pulp and mash it with a fork.
- Add Ajwain, red chilli powder or black pepper powder, cumin seed powder, coriander leaves, and salt. Mix in the lemon juice and blend thoroughly. After that, add the whole wheat flour. Mix thoroughly.
- Knead until the dough is smooth, adding a little water if necessary. Allow for 15 minutes of resting time after covering.
- Form the dough into balls. Flatten the dough balls, coat them with flour and roll them into large circles.
- Place the paratha on a tawa/skillet over medium heat and cook it.
11. Avocado Panzanella
You'll be able to whip up this colourful avocado and toast salad in no time with just 20 minutes of prep time and no cooking time.
Prep Time: 20 minutes | Servings: 4
- Ripe tomatoes: 800g
- Garlic: 1 clove, crushed
- Capers: 1½ tablespoons, drained and rinsed
- Avocado: 1, stoned, peeled and chopped
- Red onion: 1 small, very thinly sliced
- Ciabatta or crusty loaf: 175g
- Extra virgin olive oil: 4 tablespoons
- Red wine vinegar: 2 tablespoons
- Basil leaves: 1 small handful
- Place the tomatoes in a bowl, halved or roughly chopped. Season to taste, then stir in the garlic, capers, avocado, and onion. Allow 10 minutes to pass.
- In the meantime, tear or slice the ciabatta into 3cm bits and arrange in a big serving bowl or on a tray—drizzle with half the olive oil and half of the vinegar, and season with salt and pepper. Pour the tomatoes and any juices over the top when ready to serve. Drizzle over the remaining oil and vinegar and sprinkle with basil leaves. Give it one last stir before serving.
Due to its nutritional benefits, mild taste, and texture, avocado might be great first food for new newborns. Avocado is safe to give to a baby in the developmental stage of solid food introduction (usually around six months old or older). I hope you will try all items for your and your kids' meals. Don't miss to let us know which one your kids liked most.
I trust you enjoyed this article about the Best Vegan Avocado Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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