Eggless Edamame Guacamole
Guacamole just got a serious upgrade, and the secret is a cup of edamame blended right into the base alongside ripe, creamy avocado. The edamame adds a subtle nuttiness and a little extra body, making every scoop feel more substantial without changing the bright, fresh character you love about classic guac. Fresh lime juice, jalapeño, red onion, cilantro, and a touch of cumin bring all the bold flavor you'd expect, while a drizzle of olive oil ties everything together with a silky finish. This is naturally free of eggs at every step — no mayo-style binders, no hidden additives, just whole, clean ingredients doing all the work. If you want a little extra color and freshness, fold in the optional diced Roma tomato right before serving. It's equally at home alongside tortilla chips at a party or scooped onto a grain bowl for a quick weeknight dinner. Simple, vibrant, and genuinely hard to stop eating.
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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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