This vegan guacamole is creamy, tangy, flavorful and ideal as a dip for raw veggies, tortilla chips or flat breads. Quick, easy and always popular!
A good guacamole is an essential recipe to have in your arsenal. I mean even if you don’t like to cook you can still wow your friends with some good snacks when they come and visit and a good guacamole for a dip is part and parcel of some good snacks.
Don’t worry, I’ll use the word ‘good’ a few more times, I know I didn’t use it nearly enough there.
And really it’s so easy, it’s actually fool proof.
The only thing that could ever go wrong with making this guacamole, would be buying bad avocados to start with.
Provided you get good avocados, you’re golden. And you know they’re good when they’re firm but yield slightly to the touch.
How to Make Vegan Guacamole Dip
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Simply smash up some deliciously ripe firm avocados and then add fresh lime juice, chopped red onion, cherry tomatoes, fresh cilantro, sea salt and black pepper, mix together and serve!
In 10 minutes, you can take a bag of chips and turn it into a gourmet treat because of this freshly made and delicious guacamole dip!
- Avocados – should be ripe but firm. They should give a little when you press the flesh with your fingers but they should not be soft or over-ripe.
- Lime juice – should be freshly squeezed.
- Red onion – should be finely chopped.
- Cilantro – if you’re one of those people in the world who thinks cilantro tastes like soap (it’s a real thing), then switch out the cilantro for parsley or another fresh herb that you enjoy.
- Salt and pepper – season your guacamole to taste. If it’s bland at all, add more salt and/or pepper.
What To Serve With Guacamole
We served it with tortilla chips, but any chips work great with guac. Or flat breads. Or raw veggies, anything that needs a dip.
And of course it works equally well as a spread. So if you want it for sandwiches, rolls, pita breads, a pizza topping or anything else, go on with your bad self.
Make Ahead, Storing and Freezing
Make ahead: The fresh lime juice does keep this guacamole from going brown, so it can be made ahead of time. However, since it’s so quick to make, it is most ideal if you just have your separate ingredients ready but then slice and mash the avocados and get it all ready right before you want to serve it. This definitely tastes best when ultra fresh.
Storing: It can last 2-3 days in the fridge, and the lime juice will keep it from browning, but it is still going to taste best when freshest.
Freezing: Because of the additions to this guac, like cherry tomatoes and cilantro and chopped red onion, it’s not ideal for the freezer at all.
More Vegan Dips
- Vegan Spinach Artichoke Dip
- Vegan Onion Dip
- Cashew Queso
- Vegan Nacho Cheese
- Vegan Spinach Dip
- Vegan Tzatziki
Did you make this recipe? Be sure to leave a comment and rating below!
- 3 Avocados Medium to Large
- 2 Tablespoons Fresh Lime Juice
- ¼ cup Red Onion finely chopped
- 10 Cherry Tomatoes sliced into quarters
- ¼ cup Cilantro finely chopped
- Sea Salt To Taste
- Black Pepper To Taste
- Slice the avocados in half and remove the core. Scoop out the flesh into a bowl and then mash with a fork.
- Add the fresh lime juice and mash in.
- Add the chopped red onion, sliced cherry tomatoes and chopped cilantro and mix in.
- Add sea salt and black pepper to taste.
- Serve with tortilla chips, sliced raw vegetables or flat breads for dipping.
- Seasoning: If your guacamole is tasting a little bland it is most likely that you need more salt. Don’t be too shy with the salt as it will bring out the flavors.
- Storing: It can last 2-3 days in the fridge, and the lime juice will keep it from browning, but it is still going to taste best when freshest.