Dairy Free Edamame Guacamole
Guacamole already has a lot going for it, but folding in mashed edamame takes it somewhere genuinely exciting — creamier, heartier, and with a subtle nuttiness that makes you go back for one more scoop. The base is pure avocado and edamame, so there's absolutely nothing dairy-based hiding in here, which means it's a worry-free dip for anyone avoiding milk, cream, or cheese. Bright lime juice, jalapeño heat, and a hit of cumin keep the flavor bold and fresh, while the olive oil adds a silky finish that ties everything together. The edamame gets cooked just until tender, then mashed alongside the avocado for a texture that's creamy with just enough body to hold up on a chip or a crudité. It comes together in one bowl with no special equipment beyond a fork or potato masher, making cleanup as easy as the prep. Serve it immediately for the best color and flavor, or press plastic wrap directly onto the surface to keep it vibrant a little longer.
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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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