Beef Free Edamame Guacamole
Guacamole just got a serious upgrade, and it's entirely plant-based from start to finish. Creamy avocado gets mashed together with tender edamame, adding a subtle nuttiness and a little extra body that makes every scoop feel more satisfying. Bright lime juice, jalapeño heat, and fresh cilantro keep things lively, while a touch of cumin ties it all together with a warm, earthy undertone. The edamame also gives the dip a bit more staying power, so it holds up beautifully on a snack board without turning brown as quickly. Whether you're serving it with tortilla chips or a pile of vegetable crudités, this is the kind of crowd-pleaser that disappears fast. It's naturally free of any animal products, so there's zero guesswork about what's in the bowl — just fresh, wholesome ingredients you can feel good about.
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Learn more →Ingredients
6 servings
- 1 cup frozen shelled edamame
- 2 ripe avocados, halved and pitted
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 jalapeño, seeded and finely minced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 clove garlic, finely minced
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 roma tomato, seeded and finely diced (optional)
Instructions
- 1
Bring a small saucepan of salted water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and rinse under cold water until cool to the touch.
- 2
Transfer the cooled edamame to a mixing bowl and mash with a fork or potato masher until mostly smooth with some texture remaining — a few whole or half beans are fine.
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