Looking for a vegan recipe your family will definitely like? They try my Brand New Vegan Guacamole but watch out, it's so good there may not be any left for you!
I have used guacamole in several of my recipes but finally realized I never gave it its very own recipe post, so here we go.
And it's so easy to make too.
Of course, what you dip INTO your guacamole is entirely up to you, but I like to cut corn tortillas into chips and toast them in my air-fryer.
Another nice thing about guacamole is you can tweak it to how YOU like it.
- Red onion can always be used in place of white.
- Don't like cilantro? Leave it out, or try some parsley or mint.
- Don't like tomatoes in your guac? Leve them out too.
- Like it spicy? Replace the canned green chile with a little jalapeno or serrano
- Make it the way YOU like it
All you really need are avocados, not too green, and not too ripe....but ones that are juuuuust right.
And the rest is up to you.
Here is how I make my family's guacamole and everyone loves it.
I hope you do too.
Vegan Guacamole
I like garlic in my guac so I mince a single clove and add it to a small bowl.
Next, I finely dice about ⅓ cup of white onion and mix that in too.
I like tomatoes in my guac, so I used about 8 cherry tomatoes (about ½ of a regular tomato would work too). Dice the tomatoes and add them to the mix.
For my spice or heat, I used about 3-4 tablespoons of canned, fire-roasted green chile (and the canned chile is really not that hot, so feel free to use the whole 4oz can if you want).
But if you decide to substitute them entirely for a whole jalapeno or serrano... you're my kind of people.
Finally, chop up a little cilantro, about ¼ cup, and stir that in too. Skip this if you are a cilantro hater and no, no judgment here, I get it, it's genetic.
Now on to the avocados
They have to be somewhat firm but will give a little when you press them, that's how you know they are ready. I used 3 large avocados, cut them length-wise, and carefully remove the pit. I use the old whack it with your knife and twist method myself, but whatever works for you.
Take a spoon and scoop all that creamy flesh into a larger bowl and add a pinch of salt and the juice from 1 lime. One-half teaspoon of kosher salt is about the right amount for me along with 1 tablespoon of lime juice.
Now we mash - and I use an old-fashioned potato masher or sometimes just a fork. I never use a food processor or blender as I like my guac chunky, not smooth,
Once you get it as smooth or chunky as YOU like it, add the onion/tomato mixture and stir thoroughly.
Now take a taste and add whatever you think is missing, more salt, more lime, etc.
If you WANT to refrigerate it now you can, to allow those flavors to meld for a while, but it's also good as is, just don't eat the entire bowl as it's SUPPOSED to serve 4-8 people.
It can be covered in plastic wrap and stored in the fridge for a few days, but after that, it will turn dark and watery - so eat it quickly!
Hope you like my very simple recipe - and be sure and tell me in the comments how you make yours differently. Got a secret ingredient you'd like to share? Come on then, spill it!
That's it for now so until next week - have a very Happy Memorial Day.
Brand New Vegan Guacamole
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: 4-8 servings 1x
- Category: Appetizer, Dip
- Cuisine: American
- Diet: Vegan
Description
Looking for a vegan recipe your family will definitely like? They try my Brand New Vegan Guacamole but watch out, it's so good there may not be any left for you!
Ingredients
- 3 ripe avocados
- ½ tsp salt
- 1 Tbs lime juice
- 1 clove of garlic, finely minced
- ⅓ cup white onion, finely minced
- 3-4 Tbs fire-roasted green chiles
- ⅓ cup cherry tomatoes, diced
- ¼ cup fresh cilantro
Instructions
- Mix the garlic and onion together in a small bowl
- Add the chiles, diced tomatoes & cilantro
- Mix well then set aside
- Cut each avocado in half length-wise and remove the pit
- Scoop the flesh of all the avocados into a large bowl
- Add salt and lime juice, then mash using a potato masher
- Add the onion/tomato mixture and mix well
- Taste for seasoning and serve
Terri
great recipe!
Mela
A trick I learned from a friend from Mexico City—make Chuck’s recipe but skip the tomato and add pomegranate seeds! She said in Mexico City it’s traditional around Christmas time because of the red and green.
When doing this, I add extra chopped fresh chilis with the pomegranate seeds. The taste of the spicy guacamole with the sweet bursts of pomegranate seeds is a flavor explosion in your mouth! TRY IT!
Ines
So yummie;)
https://wasserkocher-testsieger.de/
Sonia Ruiz
Fantastic!
Donna
love this one Chuck. I like to add finely chopped cilantro and tomatoes too.
Sue
Great recipe!
Wyllow
Chuck thanks for great recipes! This one is fab!
Jacob
Absolutely delicious !
Milu
Guacamole is a favorite of mine and I will be making this recipe, this weekend. Thank you!
Kim
YUM!!! Can't wait to make this. WE are Gauc family!!
Robin Richey
So simple and so good.
Sara
Love this! Your recipes always have a great depth of flavor. I appreciate the substitutions you provide, especially since I don't always have everything in stock...
Susan
I love it with the tomatoes. I use Roma tomatoes and make sure and remove the seeds before I chop and add them in.
Shauna M.
Thanks for all you do!
Jodie
so good! i love it!
Carol
Delicious
Linda
Love Brand new Vegan recipes! Thanks Chuck.
Pam
Love guacamole and this recipes is one of my favorites.
Christopher Kiraly
Awesome recipe Chuck!
Maria
I love guacamole and thanks to your recipe, I now have exact measurements! Thanks!!
Sandy
Hi Chuck,
This is great guac. I'm not a spicy person so I just cut up one Chile. Your right, could have put more not really hot.
It's thundering here in Fl. Waiting to rain this Sunday.
Hope your having a better day then us with lots of Guac to eat and carrot dogs. Yum!