Fresh Vegan Guacamole Recipe

A family (and friend) favorite, this vegan guacamole is the perfect blend of fresh and tangy. Made from simple ingredients, this recipe is quick and easy which just makes the guacamole even tastier!

vegan • low waste • easy

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Jump to:

• 📝 quick recipe overview
• 💚 what you'll love about this fresh vegan guacamole recipe
• 🥣 ingredient notes
• 🔪 equipment notes
• 🧑🏽‍🍳 instruction notes
• Recipe
• 🍽️ how to serve vegan guacamole
• 🧊 storage
• ✅ acceptable substitutions and variations
• ♻️ sustainability profile
• ❓ frequently asked questions
• 🌱 more vegetable recipes
• ✨ how this recipe originated
• 🕰️ the latest...

Guacamole holds a special place in my heart. Mostly because it's delicious and I love good food. But, it was what I used to consume WAY too many chips on my first date with Cliff a longggg time ago (skip ahead to the "how this recipe originated" section laugh 😂). This deliciously fresh vegan guacamole recipe created by my now-husband, Cliff, continues to stand the test of time. I'm thrilled to share what we've loved as a family for many, many years and hope you will, too!

Of course, special thanks to Cliff for creating something so tasty!

📝 quick recipe overview

• Skill level: Beginner
• Taste: Fresh, tangy, zesty
• Waste: Low waste
• Sustainability: Moderate
• Cleanup: Low-moderate
• Ingredients: Common, easy to source
• Equipment: Simple
• Time: Ready in under 30 minutes, but best when refrigerated for an hour
• Kid-friendly: Yes

💚 what you'll love about this fresh vegan guacamole recipe

Delicious, tangy flavor. As with any good dip, flavor ratios are key. In this guacamole recipe, fresh tanginess from lime juice paired with savory garlic powder and zesty red onion brings the avocado to life.

Simple, vegan ingredients. Guacamole is typically vegan-friendly, but some store-bought brands add non-vegan sugar and dairy. This recipe features simple ingredients likely already in your pantry (or refrigerator) and are safe for a wide variety of diets.

Easy to make. Time is valuable, and this recipe comes together in a matter of minutes! The longest part of the process is the prep time for dicing the onion and jalapeño. While the guacamole is ready to eat when everything is combined, I do recommend letting it rest in the refrigerator if time allows. You're going to find this to be easy enough to make on the 'reg!

Low waste ingredients (tips below!). The great news about these ingredients is that you can use their scraps for more delicious applications and support a low waste lifestyle. Take a peek at the sustainability section below the recipe for ideas for everything from your avocado pits to lime zest and peels.

🥣 ingredient notes

Avocados. You can tell when the avocado is ripe by *gently* applying pressure to the skin. If it resists, but still allows you to lightly push the skin, it's ready to use. When an avocado is rock hard, or completely collapsing when you press, the fruit won't work for guacamole.

Lime juice. I prefer fresh lime juice, but you can absolutely substitute with bottled, store-bought lime juice.

Red onion. Dice the onion into relatively even pieces. The onion will infuse a little sweetness into the guacamole as well as add a pop of color. We don't include tomatoes in this version, so the color is welcome!

Jalapeño pepper. Remove the pith and seeds before dicing into pieces that are approximately the same size (similar to the red onion). The jalapeño offers a fresh flavor and subtle crunch to enhance the texture.

Garlic powder. Our savory umami flavor comes largely from the garlic powder. A little goes a long way, but you can always add more to taste.

Sea salt. I suggest a fine grain that will disperse evenly throughout the guacamole, but use the salt that works for you.

🔪 equipment notes

Medium bowl. If you follow the base recipe, it will yield about 2 ¼ cups. This fits well in a medium bowl or larger. Remember that you want to leave some extra room for mashing (it can push up the sides a little), so it's better to have more space rather than less.

Potato masher or fork. If you have a potato masher handy, that can work faster than a fork to mash the avocado, especially if you're working with some avocado pulp that wasn't quite ripe. However, some may feel they have more control over the texture when they use a fork. Either will work!

Measuring cups and spoons. Since we aren't baking, the measurements don't have to be exact. Taste as you add the ingredients and make adjustments as needed. Remember, it's easier to add than subtract, so start with the measurements in the recipe and add more as needed.

Spoon. For obvious reasons, a spoon is helpful in both removing the avocado pulp and stirring together the ingredients.

🧑🏽‍🍳 instruction notes

Add avocado pulp to bowl and mash with potato masher or fork. Apply pressure to the avocado pulp until you reach a smooth consistency with small bits of avocado remaining. The texture is a personal preference, but we like the pulp to be mostly smooth and rely on the onion and jalapeno for texture.

Stir in lime juice, garlic powder, and sea salt until evenly distributed. This should be a quick stir since you just want to ensure the seasonings are distributed and not clumping.

Stir in diced red onion and jalapeño. Again, just stir until evenly distributed. Give the guacamole another taste and add more seasoning as desired.

Recipe

🍽️ how to serve vegan guacamole

Below are some tips for successfully serving guacamole:

• Allow it to rest in the refrigerator for a minimum of one hour to let the flavors come together.
• Serve in a bowl with fresh vegetables or chips that can effectively scoop a hearty dip.
• Alternatively, use the avocado skins to serve and consider placing the skins in a cast iron skillet to display on your appetizer table for a rustic appeal.
• If served as an appetizer, return to its storage container and place in the refrigerator to mitigate browning. There's nothing worse than forgetting you left the guacamole out and exposed to the air to turn brown!

🧊 storage

Store in an airtight container in the refrigerator for 2-3 days. I recommend using a container that exposes as little surface area to air as possible to minimize browning. When ready to eat, scrape off any brown surface area or mix into the rest of the guacamole (if it's a small amount).

Some have success drizzling the top of the guacamole with some lemon juice or citric acid to delay browning, while others encourage adding a little water to the top. Of course, feel free to test those methods!

I simply try to reduce how much is exposed to air in the container and remove the thin layer of browning on top before enjoying. This reduces the need for additional ingredients, and is just a personal preference for me. To prevent waste, I will accept a little browning and stir it into the rest of the fresh guac where it usually hides beautifully.

✅ acceptable substitutions and variations

substitutions

Lemon or orange juice in place of lime juice. I know that some enjoy any citrus flavor in their guacamole; though, I have only enjoyed it with lime juice. If needed, you can use lemon or orange juice to add the tangy citrus undertones.

Shallot, scallions, or yellow onion instead of red onion. Red onion does add a level of zest to this recipe that I think is essential. If you don't have a red onion on hand, or decide you'd like to tone down the zest, you can substitute with a shallot for lighter, sweeter flavor or the whites and some greens of chopped scallions (green onions) for a mild onion flavor.

Yellow onion will offer a sweeter flavor and you can even experiment with the sweet Vidalia onion that's a popular aromatic here in the American South!

Fresh garlic in place of powder. Since garlic powder is more concentrated in flavor, substitute with two fresh garlic cloves and mince finely before adding to the dish.

variations

Add your favorite herbs. Cilantro is the most popular herb addition for guacamole, but you can also try parsley, chives, and basil (to name a few!).

Make it more veggie-forward (and colorful) with tomatoes or diced red bell pepper. Have fun with color and flavor! Tomatoes and bell peppers will impart their own unique flavor that would also be delicious with the ripe avocados and aromatics.

Create a chunkier texture. Reduce the amount you mash and consider using a fork to create a guacamole with larger avocado pieces in addition to the crunchy mix-ins.

♻️ sustainability profile

sourcing

Avocados. I'd like to briefly note that we're all likely aware of the criticism avocados have received over the last several years since their production and transport can negatively impact the environment. My approach to eating avocados is to do so in moderation and use all of the fruit. When following a vegan diet, our lack of meat and dairy consumption is already greatly helping the environment, so incorporating avocados into our diet is a trade off I'm currently willing to make.

When possible, opt for Fairtrade avocados and support companies that use organic farming practices. Try to purchase them in the spring and summer (if in the United States) when they're in season and buy local whenever possible.

Organic, local, or homegrown produce. If you grow your own onions and jalapeños, that's the ultimate in sourcing local and a great way to make this recipe more sustainable! However, if you need to supplement with store-bought, select organic or locally-grown options when you can.

Some growers may not be organic (the certification process is expensive and lengthy), so if you have a brand in mind or can speak with the grower at a farmer's market, they should be able to answer questions you may have about pesticide use and farming practices.

Simple ingredients. There's no need to purchase random seasonings or ingredients that will sit on your shelf and expire one day. Keeping ingredients simple is another way this recipe supports a sustainable kitchen!

low waste

Avocado skins. Save those avocado skins from the trash and use them for a variety of applications! At the very least, add them to your home compost and continue the circle of life. However, you can also use them as a natural dye for fabrics or...my favorite...sprout seedlings in the shells! More avocado skin ideas are available from Oddbox's article.

Avocado pits. Avocado pits can also be used for natural fabric dye, beauty support (shampoo and face masks), as well as plant fertilizer in the garden. See what other applications might work for you at Treehugger! Please note that avocado seeds have not been researched enough to officially deem them safe for human consumption.

Lime zest. Freeze your lime zest for up to 3 months and add bursts of flavor to your baked goods, mocktails or cocktails, simmer pots, and more. Just be sure to transfer the zest to your freezer-safe container immediately because leaving them at room temperature for a few hours will cause them to brown.

While you can try to portion the zest into measurements, I tend to skip this step because the measurements never stay exact when transferring them to the freezer. Maybe you'll have more luck!

Red onion skin. Add your red onion skin to a freezer-safe container that (I hope) you already have collecting vegetable scraps to make homemade vegetable stock! Want to skip the stock? Use the skins for a natural fabric dye, create a culinary red onion powder, or simply toss them into your home compost.

Jalapeño pith and seeds. Save the pith to add to your next batch of homemade jalapeño powder (a great seasoning for a variety of dishes...like sprinkling over your favorite vegan pizza). Of course, if you have a variety of jalapeño you'd like to continue eating, consider using the seeds to grow in your own garden!

❓ frequently asked questions

What is the secret to good guacamole?

The key to good guacamole lies with the texture and tangy flavor. When mashing the avocados, aim for a texture that has small chunks and is not quite completely smooth. Adding in onion and peppers (if desired) will also create texture and give the guacamole a little crunch. Of course, texture doesn't matter without flavor and our goal is a satisfying tanginess. While all ingredients play a role, the lime juice, salt, garlic, and onion create the tangy foundation you can build on with additional herbs, peppers, and seasonings of your choosing!

What is a good substitute for red onion in guacamole?

Red onion adds a zesty and sweet flavor to guacamole, but can be substituted with shallot, scallions, or yellow onion if desired. Shallots will have the most mild flavor and are best for people who prefer less pungency. Scallions will infuse a mild pepperiness and onion flavor if you include both the whites and greens. Yellow onions will be a little more pungent in their raw state so will have the most robust onion flavor.

Are shallots or onions better for guacamole?

A shallow is a type of onion, but sweeter and more mild than most of its onion counterparts. If you prefer a more subtle onion flavor, shallots are a great option. Taste the guacamole and be prepared to add a little more shallot if the flavor is a little too subtle.

What is a smashed avocado called?

Smashed avocado typically refers to mashing avocado pulp and using it as a spread on sandwiches, sometimes lightly seasoned with salt, pepper, and lemon juice. When prepared with lime juice, onion, garlic, and herbs (like cilantro) the smashed avocado becomes guacamole.

What can replace lime juice in guacamole?

Lime juice is recommended due to its concentrated acidity and complex flavor, but you can substitute with lemon juice, if needed. Lemon juice is slightly sweeter, but will still provide an acidic, citrus flavor. Some people have successfully used orange juice as well, which is a unique twist!

What makes guacamole not vegan?

Fresh guacamole is typically vegan-friendly because it's made with plant-based ingredients. Store-bought guacamole prepared with additives is where non-vegan ingredients can be introduced. If you see sugar included on the label, the possibility exists the sweetener was filtered through bone char...a process not considered vegan. Some recipes will also include dairy products, like cheese, which isn't vegan unless a vegan dairy alternative is used.

🌱 more vegetable recipes

• Roasted Carrots and Whipped Vegan Feta
• Air Fryer Potatoes and Carrots
• Air Fryer Frozen Asparagus

✨ how this recipe originated

This post is a revised version from an earlier version, and I wanted to share where it all started. Here is an excerpt from the original post dated January 13, 2018 (before we were vegan):

I knew I found a good man when he cooked an incredible chicken piccata recipe for me when we celebrated our first Valentine's Day together. The effort he went to in order to make everything perfect was swoon-worthy. Cliff may deny it when I brag about his skills in the kitchen, but he really is talented. I see his face light up when he is pondering what he wants to cook and he deserves quite a bit of credit for his willingness to branch out and try something new.

This actually reminds me of our first date in 2009. We went to a Tuscaloosa favorite, Iguana Grill, and enjoyed some great Mexican food before going to a movie. While eating, I was so nervous that I may have  literally had a few too many stuffed my face with tortilla chips. The waiter brought us more than one like, five baskets of chips, so I really don't consider it my fault. By the end of dinner, Cliff and I were laughing because I suddenly realized that I probably looked a little less dainty (which, I'm not, so it was probably necessary to establish that from the beginning) than I intended and he kept getting green dye on his lip from the colored margarita salt on the rim of his glass. We were definitely a match from the start.

Fast forward eight years, and we still love chips and dip, but especially chips and guacamole. One of Cliff's creations in the kitchen is a family (and friend favorite)...his delicious guacamole. This appetizer was center stage prior to the incredible renaissance the avocado has experienced the last year or so. During football season, we break this out every opportunity we get, remembering that it isn't low fat and must eat in moderation. I consider it a cross between Chipotle's DELICIOUS guac and what you would order in a traditional Mexican restaurant.

If you need a fun appetizer for the remaining NFL playoff games, consider giving this recipe a try! Pair with some whole wheat or blue chips, and you'll feel a little healthier. Btw, Cliff is loving the mortar and pestle I mentioned in earlier posts, and it has been fun to use it as a serving piece.

We hope this will become a family favorite in your home! What are some of your favorite guac ingredients?

Until next time, we hope you enjoy your #hearthhealthhappiness!

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