You’ll love this quick and easy vegan guacamole recipe. Yes, it’s easy to pick up a tub of guacamole at the shop, but there are so many reasons to make your own. Making from scratch is the best way to ensure your guacamole is allergy-friendly. And the taste is far superior to anything pre-packaged. When making fresh guacamole dip at home, you can also adjust the ingredient quantities to make the flavour exactly how you like it. Love hot food? Use hotter chillies. Can’t have garlic for work the next day? Just leave it out. Find out how to make guacamole with a handful of fresh ingredients.
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Jump to RecipePotential allergens in guacamole
Store bought dips in are notorious for containing allergens. Many contain milk/dairy, soy and tree nuts (like pine nuts or cashews). Guacamole is not meant to include any of these ingredients, but you will often find that shop bought dips or squeeze bottle guacamole sauces contain milk or cream cheese as a filler (to make it creamier). Even if you buy a plant based or vegan brand of guacamole, it may contain other allergens due to cross contact with other products.
Avocado allergy
While not one of the top allergens, Avocado can definitely cause food allergies for some people. Avocado allergy can also be associated with latex allergy, as avocados contain some of the same proteins as rubber latex. If you have an avocado allergy, you might also be allergic to other fruits with the same proteins like bananas and kiwifruit. You can find out more about the connection between avocado and latex allergies in our list of 19 important things you need to know about latex allergy.
Another type of allergic reaction to avocados is oral allergy syndrome (pollen food allergy syndrome). People with pollen allergies may also react to some foods, including avocados, with local reactions in the mouth and lips (itching and swelling).
If you have an avocado allergy or oral sensitivity to avocadoes, this vegan guacamole is NOT the dip for you. Guacamole is an avocado dip and there really isn’t anything that you can substitute for avocado. Luckily you can find lots of other tasty dips on our recipes page, including dairy free Tzatziki and sesame free hummus.
Vegan guacamole dip ingredients
To make our allergy-friendly guacamole, you’ll need:
- 2 ripe avocados
- 1 Tablespoon lemon or lime juice
- 1 clove garlic, minced
- 1/2 small red onion, finely diced
- 1 red chilli, seeds removed and finely chopped
- 1 tomato (preferably Roma), finely chopped
- 2 Tablespoons fresh coriander (cilantro), finely chopped
- pinch sea salt
You can use any variety of avocado, depending on what is in season. The most important thing is to chose avocados that are easy to mash. You can tell an avocado is ripe if it feels slightly soft when you gently press with your fingers. Ripe avocados are often darker, but check the feel too as colour can vary.
This guacamole recipe is easily adapted to taste. If you like spicy food, use a hotter variety of chilli like Jalapeño. If you like a milder flavour, use a milder variety like the long cayenne. You can also adjust the amount of chilli to taste. (If you are confused by the spelling, here in Australia and in other commonwealth countries we spell chilli with two ‘l’s. In the US, it usually is written as ‘chili’ with only one. And in Spanish speaking countries it’s often ‘chile’.)
I prefer lime juice in guacamole, but lemon juice will work just as well. As long as it is freshly squeezed. The lime or lemon juice helps to stop the avocado turning brown too quickly as well as adding flavour.
Method
Our vegan guacamole recipe is very quick and easy.
Halve the avocados with a sharp knife, remove the stones and scoop the flesh into a medium bowl. Using a fork, mash the avocado flesh to the desired texture (chunky or smoother as you prefer).
Halve your lime or lemon and juice with a citrus juicer. Add 1 Tablespoon of juice to the avocado and stir to combine.
Peel the garlic clove and finely mince. Peel and finely dice the red onion. Halve the chilli and remove the seeds with a knife. Dice the tomatoes. Finely chop the coriander (cilantro) leaves. Add all of the additional ingredients to the avocado mixture and stir to combine.
Spoon your guacamole into a serving bowl and garnish with coriander (cilantro) leaves.
Recipe makes approximately 3 to 4 serves.
How to serve guacamole
Guacamole is a popular dip by itself, especially served with tortilla or corn chips. You can also serve it as part of a dips platter. It goes well with vegetable crudites or pita bread too.
Other ways to enjoy guacamole are with your favourite Mexican foods. Use it to top off nachos or add a spoon of guacamole to tacos. Guacamole makes a great sauce for all of your favourite foods, including meat, chicken and plant based proteins.
We even enjoy guacamole on bruschetta or fresh bread, or even as a sandwich filling.
How to store guacamole
If you are not serving your guacamole straight away, store covered in the fridge. Your allergy-friendly guacamole will last up to 3 days in the fridge if well covered.
Unfortunately avocado will go brown when exposed to air. The lime or lemon juice helps a little. To stop the avocado in your guacamole going brown, it’s important to remove as much air as possible from your storage container. If using cling wrap or reusable covers over a bowl, make sure that it is directly touching the guacamole. Another great option is to store your guacamole in a reusable silicone food storage pouch. Just squeeze out the air before sealing with the zip lock.
More allergy-friendly recipes
Making an allergy-friendly dips platter to share with friends or family? You might also like to make our dairy free French onion dip. Or for For more delicious chilli recipes, try our fresh tomato salsa or allergy free chilli and lime salad dressing
You’ll also find lots more dairy free and allergy-friendly recipes on our recipe page.
Best Vegan Guacamole Dip Recipe (Allergy-friendly, Gluten Free)
Equipment
- 1 medium bowl
- 1 chopping board
- 1 Sharp knife
- 1 fork to mash
- 1 Citrus juicer
Ingredients
- 2 ripe avocados
- 1 Tablespoon fresh lime or lemon juice
- 1/2 red onion, finely diced
- 1 clove garlic, peeled and finely minced
- 1 red chilli/chili (hot pepper), seeds removed and finely diced
- 1 ripe tomato (Roma preferred)
- 2 Tablespoons fresh coriander (cilantro), finely chopped
- 1 pinch sea salt
Instructions
- Halve the avocados with a sharp knife, remove the stones and scoop the flesh into a medium bowl. Using a fork, mash the avocado flesh to the desired texture (chunky or smoother as you prefer).
- Halve the lime or lemon and juice with a citrus juicer. Add 1 Tablespoon of juice to the avocado and stir to combine.
- Peel the garlic clove and finely mince. Peel and finely dice the red onion. Halve the chilli and remove the seeds with a knife. Dice the tomatoes. Finely chop the coriander (cilantro) leaves.
- Add all of the additional ingredients to the avocado mixture and stir to combine.
- Spoon guacamole into a serving bowl and garnish with coriander (cilantro) leaves.
