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Vitacost Avocado Oil - Non-GMO and Gluten Free -- 8.45 fl oz (250 mL)

Vitacost Avocado Oil - Non-GMO and Gluten Free

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Vitacost Avocado Oil - Non-GMO and Gluten Free -- 8.45 fl oz (250 mL)

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Vitacost Avocado Oil - Non-GMO and Gluten Free Description

Made from the finest Hass avocados, this oil is ideal for drizzling, marinating and high-heat cooking.

Derived from the finest Hass avocados, this oil is perfect for drizzling on salad, veggies, grilled meat and more. With a high smoke point, it's also recommended for high-heat cooking. Mild and delicate, it helps complement the flavor of your favorite foods.


Vitacost Avocado Oil is:

  • Free from trans-fatty acids
  • Packed with monounsaturated fats
  • High smoke point – perfect for sautéing, frying and high-heat cooking
  • Mild and delicate – won’t overpower other flavors
  • Use as a topping for salad, vegetables & more
  • Bonus: Can also be used as a moisturizer for skin and hair

Oil’s well that ends well
Try drizzling Vitacost Avocado Oil in place of olive oil on salad, veggies and grilled meat or use it in place of canola oil for frying and sautéing.


About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (CGMP).


Keep dry and at room temperature (59°-86°F [15°-30°C]).
Free Of
GMOs, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tablespoon (15 mL)
Servings per Container: About 17
Amount Per Serving% Daily Value
Total Fat14 g18%
   Saturated Fat2.5 g12%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Not a significant source of dietary fiber, total sugars, added sugars, vitamin D, calcium, iron and potassium.
*The % Daily Value tells you how much as nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Refined avocado oil.

The color of avocado oil varies.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Creamy Lemon Garlic Pasta with Chicken (Dairy Free)

Bring spring into the kitchen with this lovely, lemony pasta dish. You’ll sauté garlic in a buttery coconut oil, then stir in plant-based milk and cream cheese with a splash of fresh lemon juice. The aromatic sauce wraps gluten-free noodles and pan-seared chicken in a rich, creamy brightness as intoxicating and fresh as the season itself. Creamy Lemon Garlic Pasta with Chicken on Stoneware Plate on Rustic Wood Tabletop |

Creamy Lemon Garlic Pasta with Chicken (Dairy Free)

  • 2 large boneless skinless chicken breasts (cut in half)
  • 1/3 cup Bob’s Red Mill Paleo Baking Flour
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 Tbsp. avocado oil (for cooking)
  • 1 pkg. Explore Cuisine Chickpea Spaghetti
  • 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
  • 1 Tbsp. garlic minced
  • 1/3 cup cashew cream cheese
  • 1/2 cup Sproud Plant Milk Unsweetened
  • 3 Tbsp. fresh lemon juice


  • Lemon slices
  • Sliced green olives
  • 1/2 cup grated vegan Parmesan
  • 1/4 cup chopped parsley
  1. In mixing bowl, combine flour, spices, salt and pepper.
  2. Dip chicken in mixture until well coated. (Note: If chicken is dry, run under water prior to coating.)
  3. In skillet or frying pan, heat avocado oil until hot, then add chicken. Cook for about 4 minutes on each side or until cooked through. As soon as completely white, remove from heat and set aside. (Note: A cast iron skillet works best and gives the best flavor.)
  4. Cook pasta according to package directions; drain, rinse with hot water and set aside. (Note: Rinsing ensures pasta doesn’t stick together.)
  5. In pan used for chicken over low heat, add butter-flavored coconut oil and garlic and cook for 60 seconds until golden.
  6. Add cashew cream cheese, plant milk and lemon juice and bring to simmer, stirring until well combined and creamy.
  7. Plate pasta and chicken. Pour on lemon sauce.
  8. Top with vegan Parmesan, parsley and lemon and olive slices.

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