Gelatin Free Edamame Guacamole
Guacamole gets a protein-packed upgrade here, with creamy avocado and mashed edamame coming together in a dip that's rich, bright, and genuinely addictive. The combination gives you that classic buttery texture while adding a subtle earthiness that makes this version feel a little more substantial than your standard bowl of green. Every single ingredient is straightforwardly plant-based and whole, so there's zero need to scrutinize labels for hidden animal-derived thickeners or setting agents that can sneak into processed dips and store-bought spreads. Fresh lime juice, jalapeño, garlic, and cumin do the heavy lifting on flavor, and a handful of cilantro and red onion keep things lively and fresh. The optional Roma tomato folds in a little juicy sweetness that rounds everything out beautifully. Serve it with tortilla chips or crudités and it disappears fast — don't say you weren't warned.
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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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