Avocado-Lime Cream from Pescan: A Feel Good Cookbook by Abbie Cornish and Jacqueline King Schiller

Ingredients

• ½ cup (120 ml) unsweetened cashew or almond milk
• 1 to 2 teaspoons hot sauce, preferably sriracha
• ¼ teaspoon kosher sea salt, or to taste
• 1 tablespoon plus 1 teaspoon fresh lime juice (from ½ lime)
• Generous pinch white pepper (see Note)
• 1 cup (155 g) mashed avocado (about 2 avocados)