This is BEST vegan guacamole recipe out there! It's super easy and it is ready in under 10 minutes. With this recipe, you'll never buy store bought again!
I Thought All Guacamole was Vegan?
I thought so too until I went to a few restaurants and discovered they sometimes add sour cream to it in restaurants as well as some commercial versions sometimes add dairy to their guacamole.
You can imagine how I felt when I found they put anchovies in some BBQ sauce brands (which is one of the reasons why I make my own Vegan BBQ Sauce recipe). You can never be too sure so that is why I call it "vegan guacamole."
The SECRET to Making Homemade Guacamole Taste Better
What makes this guacamole so good is, one simple technique I see a lot of recipes miss and that is … making a paste.
Skipping this step will cause your guacamole to taste bland. Adding your onions, cilantro, salt, etc to a bowl and smashing that in a creamy paste is a GAME CHANGER and it is how traditional how is made.
This helps the seasoning your of your guacamole making it taste just as good as if you had it served to you in a restaurant.
How to Keep Guacamole from Browing
There are all kinds of methods I have seen floating on the internet: everything to placing the seed in the middle of the dip or squeezing lemon or lime juice on it.
From my honest experience, NONE of those things every worked. The only way to keep guacamole from turning brown is to make sure you keep it sealed in an air tight container.
When I say air tight I mean AIR TIGHT as in packing it to the max sealing it tightly not letting any air into your storage container. Oxygen oxidizes the avocado and that is why it starts to turn brown. Another method is to add a layer of water on top your guacamole in an air tight container since avocado is hydrophobic.
Can I Eat Brown Guacamole?
Yes you can! Even with the best storage methods, your avocado will brown because it hitting air is inevitable. However what I do is stir it into the mix to hid the top layer of browning. As long as it's no older than 3 days, you should be fine.
How to Serve Guacamole
- On top of some loaded Vegan Oyster Mushroom Nachos
- As a dip with crackers or tortillas
- On top of some vegan nachos
- On some breakfast toast
- Use as a condiment with sandwiches
- On top of salads
How to Make Vegan Guacamole
*Please read detailed and printable recipe card below for full ingredients and instructions.
- Place onions, cilantro, and seasonings on a cutting board and mash it into a paste. (Photos 1 & 2)
- Add your avocados to the paste in a bowl and smash together. (Photos 3 & 4)
- Add tomatoes (optional) to your guacamole and serve with tortilla chips. (Photos 5 & 6)
Substitution, Cook, and Storage Tips:
- DO NOT skip making the paste or you run the risk of having bland guacamole
- Tomatoes are included in this recipe but are not typically traditional and can be omitted
- Will keep in the refrigerator of up to 3 days. While you can freeze this dip (and it can store for up to 3 months), I personally would not due to it having other components in it like cilantro, tomato, etc. The texture could be off in freezing so I suggest eating it fresh.
More Dip Recipes You'll Love:
Other Avocado Recipes to Try:
- Vegan Avocado Chocolate Mousse
- Avocado Chocolate Ice Cream
- Lima Bean Vegan Corn Salad
- Cucumber Chickpea Tomato Salad
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The BEST Vegan Guacamole
Ingredients
- ¼ medium purple onion, chopped
- 1 teaspoon jalapeno pepper, chopped
- ¼ teaspoon garlic paste note 1
- ¼ cup cilantro
- 1 teaspoon sea salt
- ¼ teaspoon cumin powder
- 3 medium avocados, sliced and peeled
- ½ teaspoon fresh squeeze lime juice
- ¼ cup tomatoes optional
- additional sea salt to taste if needed
Instructions
- Make sure all your onion, jalapeno pepper, and cilantro is rinsed and chopped. On a cutting board, add onions, jalapeno peppers, garlic paste, and cilantro. Sprinkle sea salt and cumin powder on top, and with a fork or potato masher, mash your ingredients together until it forms a paste.
- In a large bowl, add your paste, peeled and sliced avocados, and mash avocados into the paste until avocados are fully smashed. Add lime juice and tomatoes and mix in. Taste and adjust seasonings to your liking adding additional salt if needed. Serve on top of some Vegan Oyster Mushroom Nachos or as a dip with tortilla chips!
Video
Notes
- GARLIC PASTE: You can use fresh minced garlic instead of pre bought garlic paste.
- PASTE: DO NOT skip making the paste or you run the risk of having bland guacamole
- TOMATOES: Tomatoes are included in this recipe but are not typically traditional and can be omitted
- SERVINGS: Will keep in the refrigerator of up to 3 days. While you can freeze this dip (and it can store for up to 3 months), I personally would not due to it having other components in it like cilantro, tomato, etc. The texture could be off in freezing so I suggest eating it fresh.
- NUTRITION: Serving sizes are not based on exact measurement of cups but instead dividing the dip up into 4 even portions.
Nutrition
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
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