Lactose Free Edamame Guacamole
Guacamole already leans dairy-free by nature, but this version takes things a step further by folding in cooked edamame for extra body, protein, and a subtle earthiness that makes the whole dip feel more substantial. The edamame gets mashed right alongside the ripe avocado, creating a creamy, slightly chunky texture that holds up beautifully on a chip or alongside crudités. Bright lime juice, jalapeño heat, and a hit of cumin keep the flavor bold and fresh, while the olive oil adds a silky finish without a drop of dairy in sight. Every single ingredient here is naturally free of lactose — no swaps, no substitutions, no label-reading required. The optional Roma tomato folds in a little juicy sweetness that rounds everything out, though the dip is absolutely delicious without it. Whether you're serving a crowd or just need a satisfying snack, this is the kind of recipe that disappears fast and leaves everyone asking what made it taste so good.
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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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