Creamy Avocado Soba Noodles
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These creamy vegan avocado soba noodles require only 8 ingredients and take just 20 minutes to make! The avocados create a thick and extra rich sauce—all without any cream or dairy!
Recipe type: Lunch, Dinner, Noodles
Cuisine: Vegan, Gluten-Free Option
Serves: 6-8
  • 12 ounces soba noodles
  • 2 medium avocados, halved, pitted, and peeled
  • ¾ cup lightly packed baby spinach
  • ¼ cup lightly packed cilantro
  • 2 medium cloves garlic
  • 3 tablespoons fresh lime juice
  • 3 tablespoons filtered water
  • 1½ tablespoons avocado oil
  • ½ tablespoon toasted sesame oil
  • sea salt and pepper, to taste
for serving (optional):
  • lime wedges, cilantro, sesame seeds, sriracha, sliced fresh red chili
  1. Cook the noodles: Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package directions.
  2. Make the sauce: While the noodles cook, add the remaining ingredients to a blender. Blend until smooth and creamy, about 30-60 seconds. Season with salt and pepper to taste.
  3. Assemble the noodles: Drain the noodles, then transfer them to a large serving bowl. Pour the sauce over the top and toss to coat. Serve immediately with lime wedges, cilantro, sesame seeds, sriracha, and sliced chili peppers, if you like.
To make this recipe gluten-free, use 100% buckwheat soba noodles.

To make this recipe grain-free, use spaghetti squash or veggie noodles (zucchini, sweet potato) instead of soba.

Avocados that are on the riper (read: softer) side work best to create a creamy sauce. The lime juice helps to keep them from browning, so feel free to enjoy any leftovers for 1-2 days after you make this recipe.
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