Vegan Edamame Guacamole
Classic guacamole gets a protein-packed upgrade here, thanks to the addition of mashed edamame blended right in with the avocado. The result is a dip that's creamier and more substantial than your average bowl, with a satisfying texture that holds up beautifully next to tortilla chips or a spread of crunchy vegetable crudités. Bright lime juice, fresh cilantro, jalapeño heat, and a whisper of cumin make every bite feel lively and layered — this is the kind of dip that disappears fast at any gathering. Every single ingredient on the list is entirely plant-based, so there's no need to scan labels or swap anything out to keep it that way. The technique is refreshingly simple: boil, mash, stir, and taste. A finishing drizzle of extra virgin olive oil adds a subtle richness that ties the whole thing together. Whether you're hosting or just snacking solo, this one earns a permanent spot in the rotation.
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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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