A Tex-Mex-themed meal wouldn’t be complete without guacamole. This creamy guacamole gets its yum factor from vegan mayonnaise. Flavored with lime and red onion, this jalapeño guacamole recipe is a classic dip to serve with chips or to use in other recipes.
It can be dolloped into wraps or burritos and used as a topping for vegan quesadillas. Guacamole is best used right away. Even a day in the fridge compromises its flavor and color, so make it when you have plenty of enthusiastic eaters.
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- 2 medium or medium-large perfectly ripe avocados
- Juice of 1/2 to 1 lime or lemon, to taste
- 1 scallion, finely chopped
- 1 to 2 cloves garlic, minced, optional
- 1/3 cup vegan mayonnaise
- 1/2 cup red onion, finely diced, divided
- Leaves from a few sprigs fresh cilantro, or a few basil leaves, chopped
- 1/2 teaspoon ground cumin
- 2 jalapeño peppers (see Note)
- Salt and freshly ground pepper to taste
- Remove the pit from the avocados and scoop the flesh into a shallow bowl. Mash as well as you can with a fork (or, If you’d like an extra-smooth texture, process the avocados and the ingredients in steps 2 and 3, except for the reserved onion and jalapeño, in a food processor).
- Stir in the lime juice, scallion, optional garlic, vegan mayo, half of the red onion, cilantro, and cumin. Stir together until completely blended.
- Chop one of the jalapeños finely and add it to the avocado mixture. Slice the other and save it for garnish.
- Add a pinch of salt and a grinding of pepper, then transfer to a shallow serving bowl. Garnish the top with the remaining red onion and jalapeño and serve right away.
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