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Salads

AVOHASS CLASSIC VINAIGRETTE

GARLICKY KALE SALAD WITH CRISPY CHICKPEAS

GARLICKY KALE SALAD WITH CRISPY CHICKPEAS

 Ingredients

  •  ½ cup Avohass Extra Virgin Avocado Oil (any flavor)
  • 4 - 5 tbsp. vinegar of your choice (We use a mild apple cider vinegar by De Nigris.)
  •  1 ½ tsp. dijon mustard
  • 1 tsp. maple syrup
  • 1 tsp.of each: nutritional yeast, garlic powder, and italian blend seasoning
  •  salt and pepper to taste
  • Mixing with an emulsifier works best but whisking by hand works as well. Will last in the fridge at least 10 days.

GARLICKY KALE SALAD WITH CRISPY CHICKPEAS

GARLICKY KALE SALAD WITH CRISPY CHICKPEAS

GARLICKY KALE SALAD WITH CRISPY CHICKPEAS

 Ingredients

  • 10 ounces kale (loosely chopped or torn - approximately 6 cups)
  • 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried)
  • 1 1/2 Tbsp Avohass Extra Virgin Avocado Oil 
  • 2 1/2 - 3 Tbsp tandoori masala spice blend

Dressing

  • 1 head garlic
  • 1/4 cup tahini
  • 2 Tbsp Avohass Extra Virgin Avocado Oil + more for roasting garlic
  • 2 medium lemons* (juiced)
  • 1-2 Tbsp maple syrup (or honey if not vegan)
  • 1 pinch each salt + pepper
  • Hot water (to thin)


  • Peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees F 
  • Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
  • Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit avocado oil. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned. Remove from oven and set aside.
  • Squeeze garlic out of skins / peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Set aside.
  • Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and avocado oil (amount as original recipe is written // alter if adjusting batch size) to the kale and massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired (some may be leftover) and mix with a spoon.
  • Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.

WATERMELON SALAD WITH FETA & MINT

WATERMELON SALAD WITH FETA & MINT

WATERMELON SALAD WITH FETA & MINT

 Ingredients

  • 1/4-1/2 cup fresh mint
  • 1/2 sliced red onion
  • 4 -5 cups watermelon, cut & cubed
  • 2 cups packed arugula or spinach
  • 1 avocado cubed or sliced (optional)

Vinaigrette

  • 1 tbsp lime or lemon juice, freshly squeezed
  • 1/4 tsp black pepper or to taste
  • 1 tsp sea salt, coarse or to taste
  • 4 tbsp Lime infused Avohass Avocado Oil
  • 1/2 cup cubed Feta cheese (optional)
  •  Toss All ingredients together and serve over bed of Arugula or Spinach!

QUINOA & BRUSSELS SPROUT SALAD

WATERMELON SALAD WITH FETA & MINT

WATERMELON SALAD WITH FETA & MINT

 Ingredients

∗ 1 lb. brussels sprouts cut in half or quartered if really large

∗ 2/3 cup uncooked quinoa I used regular and red quinoa

∗ 2/3 cup water

∗ 2/3 cup vegetable broth

∗ 1/2 cup toasted walnuts or almonds, in pieces (any nut will work)

∗ 9 tablespoons Avohass Garlic Infused Extra Virgin Avocado Oil

∗ 3 tablespoons apple cider vinegar

∗ 2 teaspoons Dijon mustard

∗ 1 teaspoon maple syrup

∗ salt & pepper∗ garlic powder and/or Italian blend seasoning to taste (optional)
Instructions

1. Rinse and cut the brussels sprouts in half. Coat them with 3 tablespoons of avocado oil, salt, pepper, and a little garlic powder or Italian blend seasoning if using, and bake at 350°F for 30 minutes.

2. In a medium sized pot combine the quinoa, water and vegetable stock. You can use all water if you don't have vegetable stock on hand. It just adds flavor. Bring the mixture to a low boil, then reduce the heat to a simmer. Cover and cook until all the liquid has absorbed, about 12-15 minutes.

3. For the dressing combine the remaining 6 tablespoons Avohass Garlic Infused avocado oil, 3 tablespoons apple cider or balsamic vinegar, 2 teaspoons dijon mustard. Add salt & pepper to taste.

4. Once the brussels and quinoa are ready, combine in a large bowl, add the nuts and pour over the dressing. Toss so everything gets coated well.

5. Serve warm or room temperature. It’s even good chilled for lunch the next day if you have any leftovers.
Delicious tip: you can also use our classic vinaigrette recipe listed on this page for the vinaigrette.

Appetizers

SAVORY HUMMUS

Ingredients

  • 2 cans of garbanzo beans or 2 cups cooked (Substitute 3 cups steamed cauliflower for a bean-free hummus)
  • ½ tsp each salt & pepper 
  • ½ tsp. italian blend seasonings (optional)
  • ½ tsp. cumin
  • 2 cloves of garlic or 1-2 tsp. garlic powder
  •  ¼ cup Avohass Extra Virgin Avocado Oil 
  •   3 tbsp. tahini
  •  Juice of 2 lemons (about ¼ cup) plus 2 tbsp broth from chickpeas or water. Place all ingredients in a food processor or blender. Blend until smooth.
    Optional Additions: Add 1 small beet for a delicious beet hummus or 1/2 cup roasted red peppers for a red pepper hummus.

Main Course

PASTA

SEAFOOD

PASTA

Pasta Basil and Roma Tomatoes drizzled with Avohass Extra Virgin Avocado Oil

Avohass and pasta go together like peas in a pod. Drizzle Avohass Extra Virgin Avocado Oil on any pasta you like. Instant pasta sauce! Use Avohass in pasta sauces, including alfredo or marinara. Limitless options with Avohass and Pasta!

STEAK

SEAFOOD

PASTA

Ribeye steak marinating in Avohass Garlic Extra Virgin Avocado Oil.

Rub Avohass into steak 15 minutes prior to cooking. Avohass seals in the moisture and naturally tenderizes meats while adding rich flavor. Avohass has a high smoke point making it ideal for grilling, pan searing, and roasting. Use Avohass vinaigrette to marinate meats up to 12 hours before cooking.

SEAFOOD

SEAFOOD

SEAFOOD

Seafood Prepared with Avohass Extra Virgin Avocado Oil.

Avohass can be used on seafood before and after when cooking. Use in ceviche for cold dishes or use as a marinade prior to cooking for excellent results on the grill, in the pan or roasted. Finish with Avohass Lime Flavored Extra Virgin Avocado Oil for perfect citrus and avocado flavor.

CHICKEN

VEGETABLES

SEAFOOD

Grilled Chicken Marinated with Avohass Extra Virgin Avocado Oil

Brush Avohass Extra Virgin Avocado Oil on chicken 15 minutes prior to cooking. Grill, Roast, Pan Sear or Bake chicken with Avohass for amazing tender juicy results! Finish cooked chicken by drizzling Avohass Lime Flavored Extra Virgin Avocado Oil on chicken breast, perfect for salads and sandwiches, or flatbread.

POTATOES

VEGETABLES

VEGETABLES

Potatoes fried in Avohass Extra Virgin Avocado Oil

Do you love french fries? Here at Avohass we love french fries and our simple and tasty roasted french fries are a big hit at our house. Slice potatoes and drizzle Avohass Extra Virgin Avocado Oil prior to putting in oven. Roast potatoes until golden brown. Add salt. Easy and healthy!

VEGETABLES

VEGETABLES

VEGETABLES

Roasted veggies have never tasted so good! Preheat the oven to 400F. Place your vegetables of choice on a baking sheet lined with parchment paper. Toss to coat in Avohass Extra Virgin Avocado Oil. Sprinkle on your seasonings of choice. We like to use a mixture of sea salt, black pepper, garlic powder, and italian seasoning blend. Place in the oven for 20-30 minutes depending on your oven.

GLUTEN-FREE VEGAN LASAGNA

GLUTEN-FREE VEGAN LASAGNA

GLUTEN-FREE VEGAN LASAGNA

Ingredients

  • 2 cups raw, organic cashews  
  • Kosher salt 
  • 8 ounces organic brown rice lasagna noodles (any lasagna noodle will work)  3 tablespoons plus ¼ cup Avohass Extra Virgin Avocado Oil, divided 
  • 1 white or yellow onion, diced 
  • 1 small eggplant, peeled and diced (I also sometimes add yellow squash and zucchini) 
  • 1 pound mushrooms, cleaned and sliced  1 red bell pepper, seeded and chopped 4 cloves garlic, minced – divided use (or more if you love garlic) 
  • 1 (28 ounce) jar organic chopped tomatoes 
  • ½ teaspoon black pepper
  •  ¼ teaspoon crushed red pepper flakes 2 teaspoons dried basil
  • 2 teaspoons dried oregano 
  • 1 tablespoon fresh lemon juice 
  • 2 tablespoons nutritional yeast 
  • 1 cup fresh basil leaves


Place the cashews in a bowl and cover with filtered water. Let soak for at least 2 hours or up to 24 hours. Drain and set aside.

Bring a large pot of heavily salted water to a boil and cook the lasagna noodles according to the package directions. Drain, rinse with hot water, and drain again. Drizzle with 1 tablespoon avocado oil and gently stir to coat the noodles. Set aside.
In a large skillet heat 2 tablespoons avocado oil over medium-high heat. Add the onions, eggplants, mushrooms, and red peppers. Cook the vegetables, stirring occasionally, until they soften, brown, and any juices that the vegetables have released are cooked off, about 15 minutes. 

Add 2 garlic cloves and cook for 30 seconds. Lower the heat to medium, add the tomatoes, including the juice, 1 teaspoon salt, black pepper, the red pepper flakes, dried basil and oregano and cook until most of the tomato liquid has reduced and the mixture is thick and cooked through, about 20 minutes.
Preheat oven to 350 degrees.
Place the soaked cashews in a blender with about 1/2 - 3/4 cup water, the remaining 2 garlic cloves, lemon juice, and the nutritional yeast. Blend until smooth, scraping down the sides of the blender as needed. If needed, add more water, a little at a time. Remove half the mixture and reserve. To the remaining cashew cheese add the fresh basil and remaining ¼ cup of avocado oil and blend until smooth. Ladle a little of the liquid from the tomato vegetable mixture on the bottom of a 9 by 12 inch baking dish then layer in half the lasagna noodles. Add half of the remaining tomato vegetable mixture and top with the basil cashew cheese. Layer on the remaining lasagna noodles, the rest of the tomato vegetable mixture and then drizzle the top with the reserved cashew cheese. Bake uncovered until hot and bubbly, 30 – 40 minutes. Let cool for a few minutes and serve.

*You can switch up the veggies in the lasagna to whatever you like. I have added spinach and kale to this as well. There is no way to mess it up! I also make a little extra cashew cheese sauce to have on hand just in case you want to make it creamier and cheesier!

EASY CHICKPEA CURRY

GLUTEN-FREE VEGAN LASAGNA

GLUTEN-FREE VEGAN LASAGNA

  • 2 tablespoons Avohass Extra Virgin Avocado Oil
  • 4-5 cloves garlic, minced
  • 1 tablespoon ginger grated or minced (fresh, frozen or paste)
  • 1 tablespoon curry powder
  • ½ teaspoon crushed red pepper
  • 4 ounces diced tomatoes
  • 15 ounces chickpeas canned (or fresh) - rinsed and drained
  • ⅓ cup vegetable broth, low sodium (sub with water)
  • ¾ teaspoon salt , more to taste
  • 1 ¼ cup full fat coconut milk, canned (shake the can before use)
  • 1 lime , juiced 



  • In a large pan, heat oil over medium heat. Add garlic and ginger and sauté until fragrant.
  • Now add the curry powder and red pepper. Sauté until fragrant.
  • Add diced tomatoes, chickpeas, water/broth, and salt. Simmer for 5-8 minutes to reduce the liquid, soften tomatoes and meld flavors. Stir occasionally.
  • Pour in coconut milk and lightly simmer for 5-8 minutes to reduce and thicken (don't boil - lower heat if needed). If it's too thick, add a few splashes of broth or water to thin it out.
  • Remove from heat and stir in the lime juice. Taste for seasoning and add more if needed. 
  • Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy! 

Desserts & Sweets

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Ingredients

  • 1/2 cup Avohass Extra Virgin Avocado Oil
  • 1/4 cup almond milk
  • 3/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 tbsp vanilla extract
  • 2 cups Tiger Nut Flour or flour of choice
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • Pinch salt
  • 2/3 cup dark chocolate chips
    In a bowl mix together the avocado oil, maple syrup, coconut sugar, almond milk and vanilla. In a seperate bowl mix the flour, baking powder and soda. Pour the wet mixture over the dry mixture and mix to combine. Mix in chocolate chips.
    Use a small ice cream scoop to scoop out cookie balls and place on a tray with enough space to spread.
    Bake at 350 F for about 12-15 minutes or until a toothpick comes out clean. Enjoy

Easy Lemon Ricotta Pancakes

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Ingredients

  • 1 cup smooth ricotta or coconut yogurt
  • 1 cup milk (use plant milk, if vegan)
  • 2 eggs or flax-seed eggs
  • 1/4 cup Avohass Extra Virgin Avocado Oil
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

In a mixing bowl combine ricotta/yogurt, milk, eggs/flax-seed eggs, avocado oil, vanilla, lemon zest and lemon juice.

Sift in flour with baking powder, mix until combined and no lumps remain.

Add in baking soda and mix until just combined. Let the batter sit for 5 minutes.

Drop about 2 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over.

Cook for another couple of minutes. Repeat with the remaining batter.

Serve pancakes warm with fresh blueberries and maple syrup. Enjoy right away!

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