Cashew Free Edamame Guacamole
Guacamole just got a protein-packed upgrade, and it's every bit as creamy and vibrant as the classic you already love. Cooked edamame gets mashed right alongside ripe avocado, giving the dip a heartier texture and a subtle earthiness that plays beautifully with bright lime juice and fresh cilantro. Jalapeño, red onion, garlic, and cumin bring the heat and depth you expect, while a drizzle of olive oil ties everything together with a silky finish. The whole thing comes together in one bowl with no blender required — just a fork or potato masher and a little elbow grease. Because every ingredient here is whole and straightforward, there's zero guesswork about what's actually in your dip, which is a genuine relief when navigating tree nut allergies at parties or potlucks. Serve it with tortilla chips or a pile of crunchy vegetable crudités and watch it disappear faster than you'd expect.
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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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