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Sriracha Chickpea Stuffed Avocados
- 1 tbsp
veganaise ( plain almond yogurt or cashew cream)
- 1 tsp
sriracha, plus more for drizzling
- 1/2 cup
save aquafab and freeze for use in other recipes
green onions (chopped)
- 1/2 tsp
- 1/2 tbsp
Gluten-free soy sauce or Bragg’s Aminos
- In a medium bowl half smash the chickpeas
- Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
- Chill or serve right away.