This easy vegan guacamole recipe is a classic! Guacamole makes a great healthy dip that's quick to prepare and perfect as a snack or appetizer!
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Is guacamole vegan?
Traditionally guacamole is made from plant-based ingredients but not all guacamole will be vegan. Many restaurants or fast food chains will add sour cream or mayo to make their guacamole creamier as well as to cut down on the cost.
Store-bought guacamole can sometimes also contain dairy or even eggs, so make sure to check the ingredients before purchase.
Why you'll love this recipe
This vegan guacamole recipe has all the traditional fixings to make this classic Mexican dip!
It comes together quickly, making it a great last minute snack or easy appetizer. It's a crowd-pleasing recipe, perfect for game day, parties or holidays!
Ingredient notes
Just 9 simple ingredients needed to make this easy vegan guacamole! Exact measurements are available in the recipe card at the bottom.
Red onion—I prefer red onion when it comes to using onions raw but feel free to use whatever onion you have on hand!
Cilantro—if you're one of the unfortunate ones that tastes soap when you eat cilantro feel free to omit. Otherwise, this tasty herb adds some delicious flavor to this dip!
Roma tomatoes—these are preferable since they are less watery than other varieties. Any tomato will do but if you have a particularly juicy tomato, feel free to remove some of the seeds first before adding to the guacamole.
How to make
The process of making guacamole is rather simple!
Start by slicing the avocados in half lengthwise and removing the pit. Scoop out the green flesh into a medium bowl.
Mash the avocado with a fork until desired consistency is reached. You can make it as smooth or chunky as you prefer.
Add the lime juice, cumin and salt and stir to evenly distribute.
Add the remaining ingredients and stir together. Taste and adjust seasonings as desired.
Expert Tips
Timing your avocados to use them once they are ripe can be tricky. Typically avocados have a short window of opportunity once they become ripe.
To avoid this frustration, I store my avocados in the refrigerator as soon as they ripen.
Look for avocados that are not fully green but starting to darken—these will ripen within a couple days on the counter. Check on them daily and once ripe, transfer to your refrigerator. They will keep for a week (sometimes longer!) if stored in the refrigerator.
The refrigerator slows down the ripening process so you can use them when you're ready!
FAQ's
If the avocado has a slight give to it when pressed on gently, it is ripe. If it is still very firm, it's not ready yet. If you press on it and it leaves a depression in the peel where you pressed, it is overripe.
Right before storing, smooth out the top then drizzle with extra lime or lemon juice. The juice helps to protect the top layer from oxidizing and turning brown.
Then, cover tightly with plastic wrap, with the wrap touching the guacamole so that no air is trapped between the two. You may still have a little browning after a couple days, just stir it through before serving and it won't be noticeable!
Prepared guacamole is not freezer friendly, however, avocados on their own can be frozen. Scoop out the green avocado flesh into a freezer-safe container and store in the freezer for up to 2 months. Before use, allow to thaw, then mash and mix in the rest of the guacamole ingredients.
What to serve with guacamole
As an appetizer, it's great served with tortilla chips or fresh vegetables.
It can also be served in tacos, burritos, sandwiches or wraps and makes a great salad topping!
It's delicious as a spread on toast (aka avocado toast) or as topping on enchiladas.
There's really no wrong way to serve this vegan guacamole—this creamy avocado dip makes everything better!
If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) and please help me share on facebook!
📖 Recipe
The Best Vegan Guacamole
Ingredients
- 3 avocados, ripe
- 1 lime, juiced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ small red onion, finely diced
- 2 roma tomatoes, diced
- ¼ cup fresh cilantro leaves, finely chopped
- 1 jalapeño, seeds removed and finely diced
- 2 cloves garlic, minced
Instructions
- In a large bowl, add the avocado and mash with a fork until desired consistency is reached (smooth or chunky).3 avocados
- Add the lime juice, cumin and salt and stir to evenly distribute.1 lime, ½ teaspoon salt, ½ teaspoon ground cumin
- Add the remaining ingredients and stir together. Taste and adjust seasonings as desired.½ small red onion, 2 roma tomatoes, ¼ cup fresh cilantro leaves, 1 jalapeño, 2 cloves garlic
Vicky
This vegan guacamole turned out great! Made it for friends and they all loved it!
Rachel
Yay I'm so glad!!