With this vegan guacamole recipe, I will bring the simple avocado dip to another level, which will be the perfect appetizer or snack, along with tortilla chips or crackers. I tried to combine the ripe avocado’s flavour with the onion’s sweet aroma and the acidity of the tomato and lime. I say that, together with the Mediterranean taste of olive oil, it becomes the perfect guacamole for our tastes.
Table of Contents
Suppose you want another guacamole recipe, but this time without tomatoes. In that case, I recommend you try my best homemade guacamole recipe and tell me your opinion.
Historically, everyone knows that guacamole originates in Mexico, where it has been made for hundreds of years. It was made simply by mashing ripe avocados and salt in the mortar with a pestle. Later, the recipe was modernized by adding lime juice, onion or jalapeno, and in other territories, they were supplemented with cream, tomatoes or peas.
Why We Love the Avocado Dip?
Although vegan guacamole is not a dish my family was used to, nothing like this was cooked in Transylvania, but we tasted it in Great Britain and fell in love with its taste on the spot.
And why do we love her so much?
- Guacamole is an easy recipe and can be made in a very short time, a maximum of 10 minutes.
- Avocados from which guacamole is made are an essential source of nutrients, including fibre, and contain many vitamins, antioxidants and healthy fats.
- This healthy guacamole recipe is gluten-free, contains few carbohydrates and can be consumed by vegetarians and vegans.
- If you don’t add jalapeno or chilli and chop the onion tiny or mix it as I did, it can be consumed even by children.
- It can be eaten in the classic style with tortilla chips, potato chips, breaded fish, sandwiches or salads.
This vegan guacamole recipe is for three servings, considering one avocado per person as is usually done.
So I will use three pieces of ripe avocado, one small to medium yellow onion, one medium tomato, the juice of one lime and half a bunch of parsley.
Everything will be seasoned with sea salt and freshly ground black pepper, and to make it creamier and more European, I will also add a little extra virgin olive oil.
How to Make the Vegan Guacamole?
Prepare the Ingredients
I start with preparing the ingredients; more specifically, I need the flesh of the avocado fruit. For this, I will cut the avocado in two with a knife until the seed, after which I will open the fruit in two by twisting.
Also, with the knife, I remove the seed, and then with a spoon, I scoop out the core from the peel of each half avocado.
I cut the onion as small as possible; anyway, I will put it through the blender together with the avocado. You can use a larger onion if you make this dip from several avocados.
I will also cut the tomato into cubes, preferably not too big, because they will be added at the end and will remain whole in the guacamole.
Make the Dip
You can make a paste from avocados in several ways, with a fork if they are ripe, in a mortar or with a mixer. I decided to mix them with the chopped onion with a stick blender, so the onion will chop even better and release its flavours.
I only mixed them for a few seconds until I got a paste, but I wanted it to be coarser and for the whole avocado pieces to remain in the dip.
Seasoning depends on everyone’s tastes, I will show you how I like it, and I assure you that you will get something tasty.
I add chopped tomatoes and half a bunch of chopped parsley on top of the mashed avocado. Whoever wants can add cilantro, but I don’t like the coriander leaves’ taste.
Seasoned with a teaspoon of sea salt, half a teaspoon of freshly ground black pepper, lime juice and a tablespoon of extra virgin olive oil.
Mix all the elements well with a wooden spoon or a spatula until the ingredients are incorporated into the dip, and you’d get a homogeneous paste.
Did you see how quickly I finished the recipe? This was my vegan guacamole recipe, which I put in the fridge for about ten to fifteen minutes to combine all the flavours.
Is guacamole vegan friendly?
Of course, most recipes, including this one, are vegan until you add cream, yoghurt or homemade mayonnaise to the dip.
Is guacamole just mashed avocado?
Yes, the first guacamole recipes were just mashed avocado with a bit of salt, which evolved and added other ingredients such as lime, cilantro, garlic, onion or tomatoes.
How to keep guacamole from turning brown?
The avocado pulp in contact with air tends to oxidize. To prevent or slow down the oxidation, it is good to use lime or lemon juice in the recipe. Keep guacamole in the refrigerator in containers from which we can remove the air or cover them with foil directly over the dip so that they do not come into contact with the air.
How to Serve the Guacamole
Serving depends on how you want to consume this vegan guacamole. The most loved is an appetizer or snack with tortilla chips, crackers or potato chips. But it can also be eaten with toast, sandwiches or salads.
Try my vegan guacamole recipe, and I look forward to your opinions and ideas. I recommend some appetizer recipes from the blog, such as:
- Creamy Mozzarella Polenta
- Spinach and Feta Rolls
- Battered Fried Zucchini
- Meatloaf Pate Recipe
- Zucchini Balls Recipe
- Mediterranean Roasted Eggplant Recipe
- Stuffed Mushrooms With Cheese and Bacon
- Best Smoked Salmon Cream Cheese Recipe
Suppose you like our recipes and want to give us a like or share them with your friends. In that case, you can find us on Facebook, Twitter, Instagram and Pinterest. More recently, you can follow our recipes on our YouTube channel.
- 1 mixing bowl
- 1 stick blender
- 3 pieces avocado ripped
- 1 piece yellow onion small size
- 1 piece tomato ripped
- 1 piece lime juice
- ½ bunch parsley chopped
- 1 tsp sea salt kosher
- ½ tsp ground pepper freshly ground
- 2 tbsp olive oil extra virgin
- Cut the avocado in two with a knife, open the fruit in two by twisting, also, with the knife, remove the seed, and then with a spoon, scoop out the core from the peel.
- Cut the onion as small as possible and cut the tomato into cubes.
- Mash the avocado pulp and the chopped onion with a stick blender for a few seconds until you get a coarse paste.
- Add chopped tomatoes and parsley, season with sea salt, freshly ground black pepper, lime juice and extra virgin olive oil.
- Mix all the elements well with a wooden spoon until the ingredients are incorporated into the dip.
- Put in the fridge for about ten to fifteen minutes to combine all the flavours.
- Serve with tortilla chips, crackers or potato chips, or in sandwiches.