Quick and Tasty Vegan Guacamole.

Learn how to make the best vegan guacamole with this easy recipe. Fresh lime juice, garlic, red onion, and cilantro add lots of delicious flavor to this avocado dip. Serve with tortilla chips, tacos, or veggies – it’s tasty no matter how you eat it!

Is there ever a wrong time to serve guacamole? I think not! This is a recipe that’s perfect for a quick snack or for a yummy appetizer to share.

I’ve made this guacamole so many times for birthday parties and other gatherings, and everyone always raves about it. This recipe has just the right amount of cilantro, lime, and red onion, and goes so well with chili, tacos, and more.

You can enjoy it with chips or homemade gluten free crackers, or toast your favorite bread and spread this on top. It’s filling and flavorful no matter how you serve it.

Using all fresh ingredients really makes this guacamole pop and taste like it’s from your favorite Mexican restaurant!

🥑 Choosing Avocados

Make sure to choose fresh, ripe avocados – if they have any brown streaks inside they are over ripe and won’t taste great. The skin should be very dark green to almost black. When you gently squeeze the avocado, it should yield to pressure, but not feel overly mushy.

You can help avocados ripen up a little quicker by storing them in a brown paper bag.

🥘 Ingredient Notes

• Red Onion – I love the look of red onion in guacamole. If you don’t have red onion, you could use a sweet onion instead.
• Fresh Garlic – This is a key flavor element! Don’t skip the fresh garlic here.
• Lime Juice – If you are out of lime juice, it’s okay to substitute fresh lemon juice.

🌶 Spice Level

Guacamole often contains finely chopped jalapeno, and I have included it in the recipe as an optional ingredient. Since we are usually serving this to children, I leave the jalapeno out, and this recipe is not spicy. It does have a little zip from the fresh garlic and red onion, though.

If you want your guacamole spicy, you can add one tablespoon of finely chopped jalapeno pepper.

🌿 Cilantro Substitute

If you hate cilantro, you can leave it out! You could add some fresh Italian parsley instead, but this would still be very flavorful without the cilantro. The lime juice, garlic, and onion add a lot of flavor.

🔪 Step by Step Instructions

1. Slice the avocados in half and remove the pits. Scoop out the flesh with a spoon and place in a bowl with the chopped onion, garlic, cilantro, lime juice, salt, and pepper.
2. Use a potato masher to mash everything up. If you don’t have this tool, you can also use a fork. Leave some chunks, or make it very smooth, it’s up to you!
3. Taste and add more lime juice, salt, or pepper. You can add chopped jalapeno if you like.

🌮 Guacamole Serving Suggestions

This guac is delicious with tacos, nachos, burritos, or roasted sweet potato quesadillas. You can also use it as a topping for vegan tortilla soup or white bean chili.

📖 Variations

• chopped fresh tomato
• lemon juice instead of lime juice
• fresh chives
• chopped sweet red pepper

More Appetizer Recipes

• Black Bean Hummus
• Homemade Salsa Verde
• Easy Cherry Tomato Salsa

Disclosure: This post contains affiliate links.

Recipe

4 from 1 vote

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Quick and Tasty Vegan Guacamole.

This is the easiest recipe for restaurant style guacamole – this versatile dip is full of fresh flavors from garlic, cilantro, and lime.

Course Appetizer

Cuisine Dairy Free, gluten free, vegan.

Keyword simple

Prep Time 10 minutes

Total Time 10 minutes

Servings 6

Calories 166 kcal

Author Kelly Roenicke

Ingredients

• 3 avocados
• 2 garlic cloves crushed
• 2 Tablespoons fresh lime juice
• ⅓ cup cilantro leaves
• 3 Tablespoons finely chopped red onion
• ½ teaspoon Kosher salt Or coarse sea salt. If you use fine salt, use less.
• ¼ teaspoon pepper
• 1 Tablespoon jalapeno finely chopped, optional

US Customary – Metric

Instructions

1. Slice the avocados in half and remove the pit. Scoop out the flesh with a spoon.

2. Put the avocados, crushed garlic, lime juice, cilantro, and red onion in a bowl and mash it all up using a potato masher. I like to leave some bigger chunks of avocado, but you can make this as smooth or chunky as you like.

3. Add the sea salt and black pepper. Adjust according to taste.

4. The finely chopped jalapeno is optional. I usually don't add it because my children don't like spicy things. You can leave it out or add more according to your taste.

5. Serve immediately with tortilla chips.

Recipe Notes

If you are not serving this immediately, cover the guacamole with plastic wrap, pressing it down so that there is no air between the guacamole and the plastic wrap. This will prevent it from turning brown.

You can store it in the refrigerator for 2 days, but I really feel that the flavor is best when it’s freshly made.

Nutrition Facts

Quick and Tasty Vegan Guacamole.

Amount per Serving

Calories

166

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2

g

13

%

Sodium

 

202

mg

9

%

Potassium

 

510

mg

15

%

Carbohydrates

 

10

g

3

%

Fiber

 

7

g

29

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

Vitamin A

 

210

IU

4

%

Vitamin C

 

12

mg

15

%

Calcium

 

17

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in May 2012. It has been updated.