Guacamole

This naturally vegan guacamole recipe is as authentic as they come! It’s creamy, delicious, and has all the traditional ingredients of a true Mexican guacamole: ripe avocado, tomato, red onion, jalapeño chili pepper, lime juice, garlic, sea salt, and fresh green coriander leaf. This vegan guacamole recipe is easy to make and uses fresh, quality ingredients – just like you would eat in Mexico!

How to make the best guacamole recipe from scratch (naturally vegan)

When it comes to guacamole, simplicity is key – no fancy additions or tweaking – just genuine, fresh ingredients and flavours that meld together beautifully. Guacamole has a rich, creamy texture and a fresh, tangy flavour. It’s best known as a dip for tortilla chips and crunchy raw vegetables but also as a topping for tacos, burritos, or nachos.

What are the ingredients in guacamole?

In Mexico, every household has its own guacamole recipe. The only constant ingredients are avocados, lime juice, coriander leaf (cilantro) and salt. Some people add chopped onion, some don’t. Many add a little chopped tomato. Most people will use chopped chili peppers, but some will not. There is also some debate about which is the best chili to use in guacamole; jalapeño or serrano? Red or green? Other ingredients that some people might use when preparing guacamole are a dash of olive oil, black pepper and chopped garlic. It’s a question of personal taste.

To the mandatory four – avocado, lime juice, coriander leaf and salt – I’ve added chili, tomato, onion and garlic. I don’t add oil or pepper because I don’t think they do anything to enhance the dish further. I suggest you try making this vegan guacamole according to this recipe the first time. Then, you can always modify things according to your own personal taste next time.

Did you know that Guacamole is also very nutritious? This is mainly thanks to the health benefits of avocado. Vitamins B, C, E, and K, potassium, magnesium, folate, healthy fats and dietary fibre are some of the reasons why you can indulge guilt-free in this naturally vegan guacamole.

Making this vegan guacamole recipe couldn’t be easier: you simply mash the avocados with a fork, chop all the other ingredients by hand with a sharp knife and then mix everything together in a bowl.

How to make guacamole

Ingredients

The exact quantities of each ingredient are indicated in the recipe card at the bottom of this page.

Avocado

You’ll need ripe avocados for this vegan guacamole recipe. It doesn’t matter what kind they are, but they should be fresh with no brown marks in the flesh. How do you know when an avocado is ripe? Read on.

How to choose an avocado

When looking for ripe avocados, first ask yourself when you’ll need them. If the answer is today or tomorrow, look for a ripe avocado. If you do your shopping once a week and want to keep it for a few days, you’ll want one that’s still underripe because avocados ripen quite quickly.

As a general rule, the skin should look taught and shiny. Pick the avocado up. If it feels very soft or, even worse, empty under the skin, it’s a goner. One way to tell whether an avocado is ripe is to squeeze it gently. This also bruises the avocado (like when you squeeze a banana) and means somebody is going to end up with a bruised avocado.

I prefer using a different method. Try removing the pedicel – the little round bit on the top where the avocado was attached to the stem. If it won’t budge, it’s underripe. When you can remove it, and it’s greenish-brown to brown underneath, it’s ripe. If it comes away really easily or wasn’t there in the first place, it’ll be brown where the pedicel was, which usually means it’s fully ripe or even overripe. After a couple of tries, you’ll be able to tell if an avocado is ripe or not.

Tomato

You can use any kind of fresh tomato for this guacamole recipe. Drain the juice off after you’ve chopped the tomatoes so that your guacamole doesn’t become too wet. Some people like to remove the seeds, too. I use whatever tomatoes I happen to have in the house, usually ordinary round tomatoes or plum tomatoes. As long as they’re ripe, you’re OK. Avoid ones that are underripe because you won’t want hard pieces of tomatoes in your guacamole. Also, avoid ones that have very thick, coarse skin.

If you want to keep your guacamole for a couple of days, or if you think it could be out on a buffet table for hours, I would consider omitting the tomato. Chopped tomatoes can become sour when left at room temperature for a long time.

Onion

Finely chopped onion adds texture and a pungent flavour to guacamole. Red onion is commonly used for its mild sweetness and vibrant colour, but other varieties, such as white or yellow onion, can also be used. I suggest using a mild onion so that the flavour isn’t overpowering. Red onions or green spring onions are perfect. I recommend chopping red onions very finely. Cut green spring onions into thin slices.

Garlic

Garlic is an optional ingredient in guacamole. Some people like a hint of garlic, others don’t. It’s up to you. If you do add garlic, make sure it’s fresh and either mince it or reduce it to a paste.

Jalapeño

What kind of chili pepper is best for guacamole? In Mexico, they use jalapeño or serrano chilis. Red or green? Either. Green jalapeños are harvested before they are fully ripe. They have a milder flavour and medium heat and add a subtle kick to guacamole without overpowering the other flavours. Red jalapeños are the fully ripened versions with a sweeter, fruitier flavour and slightly less heat. Both add complexity and vibrant colour to guacamole. My personal preference is for green jalapeños – I love the contrast of light green avocado, dark green jalapeño, and red tomato. Feel free to use whatever kind of chili pepper you like and can get hold of.

Lime juice

Fresh lime juice adds brightness and acidity to guacamole, balancing the richness of the avocado. It also helps prevent oxidation, keeping the guacamole from turning brown. If you can’t get limes, replace the lime juice with lemon juice.

Salt

Salt enhances the flavours of the other ingredients. I use natural, unrefined sea salt. Read more about the health benefits of unrefined sea salt here.

Green coriander leaf (cilantro)

Coriander leaf (aka cilantro) is one of the main ingredients in guacamole and contributes to its distinctive flavour. It shouldn’t be omitted unless you dislike coriander leaf. In that case, you could substitute it with chopped parsley.

How to make guacamole

Method

You’ll find step-by-step instructions with photos in the recipe card at the bottom of this page.

• Cut the avocado in half lengthwise and remove the pit. Scoop out the flesh with a spoon and put it in a bowl.
• Mash the avocado pulp with a fork until smooth or until you reach the desired consistency. Some people prefer chunky guacamole, while others prefer it smooth.
• Add the lime juice to the mashed avocado and stir.
• Finely chop the tomato, onion, jalapeño and coriander leaf (cilantro). Mince the garlic if using.
• Add all the ingredients to the mashed avocado. Season the guacamole with salt and stir well until combined.
• Taste the guacamole and adjust the seasoning if necessary, adding more salt or lime juice as needed.

How to garnish and serve guacamole

Guacamole is best eaten immediately. Garnish it with fresh, chopped coriander leaves (or parsley if you don’t like coriander). Serve it with tortilla chips or raw vegetable sticks, as a topping for tacos, burritos or nachos, or alongside your favourite vegan Mexican recipe. I love eating guacamole with soft flour tortillas, frijoles refritos and spicy salsa. If you’re preparing ahead, read the tips below on how to keep guacamole fresh and prevent it from oxidising and turning brown.

How to keep guacamole (and stop it from oxidising)

How do you keep guacamole green? There are all sorts of weird hacks on the Internet claiming they prevent guacamole from turning brown, like leaving the pit in or laying slices of tomato on top. I prefer this simple, tried and tested, foolproof method that works every time.

Using cling film

• Put the guacamole into a bowl or airtight container, ensuring that it is spread out evenly and there are no air pockets.
• Press a piece of cling film directly onto the surface of the guacamole, ensuring that there is no space for air to come into contact with the guacamole. The cling film should completely cover the entire surface of the guacamole.
• Smooth out any wrinkles or air bubbles in the cling film to create a tight seal.
• Secure the edges of the cling film around the rim of the bowl or container to keep it in place.
• Store the guacamole in the refrigerator until ready to serve.
• When you’re ready to enjoy the guacamole, carefully peel off the cling film and give the guacamole a quick stir to redistribute any moisture that may have accumulated on the surface.

By pressing the cling film directly onto the surface of the guacamole, you create a barrier that helps prevent oxidation and browning. This method can help keep your guacamole looking fresh and vibrant for longer periods, allowing you to enjoy it at its best.

Without cling film

Applying the same basic principle of creating a barrier between your guacamole and the air, you can use either oil, water, lime juice or lemon juice to achieve the same result. Flatten the guacamole as described above, and then pour a thin layer of cold water, oil, lime juice or lemon juice over the top and refrigerate. Of the four, water or lime juice are the best options in my opinion. Oil is expensive, and lemon juice will alter the flavour of the guacamole, although both do a good job of preventing oxidization. When you are ready to serve, simply pour off the liquid and give the guacamole a quick stir. If you use oil, you can use it to season a salad or for cooking. It would be a pity to throw it away.

How long does guacamole keep?

You can keep guacamole this way in the fridge for 2 – 3 days. If adding chopped tomatoes, I would limit it to two days.

Can you freeze Guacamole?

Yes, you can freeze guacamole, but it will change the texture and flavour slightly once it’s thawed. Here’s how to freeze guacamole for the best results:

• Transfer the guacamole to an airtight container, leaving some space at the top for expansion.
• Smooth the surface of the guacamole with a spoon to remove any air pockets.
• Seal the container tightly with a lid.
• Label the container with the date and contents.
• Place the container in the freezer.

You can keep guacamole in the freezer like this for a couple of months. Personally, I don’t freeze mine.

How to defrost guacamole

• When you’re ready to use the frozen guacamole, transfer it to the refrigerator to thaw at room temperature.
• Once thawed, give the guacamole a good stir to redistribute any moisture that may have separated during freezing.
• Taste the guacamole and adjust the seasoning if necessary.

While freezing guacamole extends its shelf life, it’s important to know that the texture will be affected. It will become more watery and it will also alter the flavour slightly.

I’m sure you’ll love this authentic Mexican guacamole! If you try it and like it, I’d love to hear about it! Let me know in the comments below, or take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook @vegan_hot_stuff – I love seeing your re-creations!

Frequently asked questions

Is guacamole vegan?

With homemade guacamole, you have full control over what goes in it. This homemade guacamole recipe is 100 % vegan. Store-bought guacamole may not be vegan because of the additives they contain. Sugar, dairy, and vinegar are some of the most common additives. Sugar is often refined using bone char. Dairy speaks for itself, and some kinds of vinegar may use fining agents derived from animal products, such as gelatin or isinglass (derived from fish swimbladders).

Is guacamole gluten-free?

Yes, guacamole is typically gluten-free. However, it’s essential to check the labels on store-bought guacamole for any additional ingredients. Some additives or flavourings may contain gluten.

How do you ripen avocados quickly?

Ripening avocados quickly involves using techniques that speed up the natural ripening process.

Paper Bag Method: Place the unripe avocados in a paper bag with a ripe banana or apple. These fruits release ethylene gas, which speeds up the ripening process. Close the bag tightly and leave it at room temperature for 1-3 days, checking periodically for ripeness.

Rice Method: Fill a bowl with uncooked rice and bury the avocados in the rice. The rice helps trap the ethylene gas produced by the avocados, speeding up the ripening process. Check the avocados daily until they reach the desired ripeness.

Methods using heat: I don’t recommend using the microwave or the oven to ripen an avocado. These methods don’t actually ripen an avocado – they soften it. Basically, you’re cooking them, which alters the flavour, texture and taste. Be warned – they taste nothing like a ripe avocado should. You’ll end up losing that wonderful buttery texture and nutty flavour.

It’s best to wait until your avocado ripens naturally. If you need a ripe one immediately, run down to the shops and buy another one that’s fully ripe.

Is guacamole healthy?

See why avocados are healthy in this video from nutritionfacts.org and their effects on inflammation.

How do you stop guacamole from turning brown?

To keep guacamole green, you can create a barrier between your guacamole and the air by using cling film or a thin layer of ice-cold water, lime juice, lemon juice, or oil. You’ll find details on how to use these methods above.

Can you make guacamole without cilantro (coriander leaf)?

Coriander leaf (aka cilantro) is considered one of the essential ingredients in guacamole, contributing to its unique flavour profile. If you don’t like it or can’t get hold of it, you could use chopped parsley instead.

Before you go, maybe you’d like to have a look at some other delicious vegan recipes…

I hope you liked this recipe for homemade guacamole using fresh, vegan ingredients! If you did, it would be great if you could give it 5 stars and leave a comment below! It helps other readers to find my content and posts and ultimately makes my blog more successful! Thank you so much for your support! Deborah xx

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