This Vegan Guacamole without tomatoes is quick and easy to make. It's creamy, made with only 6 ingredients, and ready in 5 minutes. Perfect for parties or anytime your snack craving hits!
We make this guacamole often. It's delicious served with tortilla chips. Or, use it in recipes like our Smoky Mushroom Tacos, Veggie "Pulled Pork" Nachos, and Fajita Veggie Stuffed Sweet Potatoes.
Why you'll love this recipe
- Easy: This guacamole recipe couldn't be simpler to make! All you need is one bowl and 5 minutes.
- Better than store bought: Homemade guacamole is so much better than packaged dip. The texture and flavor just can't be beat.
- A crowd pleaser: Serve this guacamole with tortilla chips or pita chips—and watch it disappear fast. This recipe is popular when entertaining because it doesn't have tomatoes and uses garlic powder (instead of raw garlic).
Ingredients (and substitutes)
You only need 6 ingredients to make this tasty vegan guacamole:
- Avocado: It's not guacamole without avocados! Make sure you're using ripe avocados. (Keep reading below for tips on how to pick a ripe avocado).
- Lime juice: Lime juice adds much needed acidity to the creamy avocados. Use fresh lime juice, because it has better flavor than the bottled juice.
- Garlic powder: This recipe uses garlic powder—instead of raw garlic—because it provides a milder flavor. This tends to be more crowd-pleasing, especially when entertaining. But, if you love the more intense flavor of raw garlic, you could fresh garlic instead.
- Cilantro: Cilantro adds fresh flavor to the guacamole. But, if you don't like cilantro, leave it out.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Check out these other avocado recipes: Crispy Air Fried Avocado Tacos, Vegan Avocado Fries, Spicy Cucumber Salad, and Avocado "Ceviche" with Chili Lime Chips.
How to make (step-by-step photos)
This creamy, crowd-pleasing guacamole takes 5 minutes to make. Here's how:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Looking for other dip recipes? Try our Vegan Tzatziki, Creamy White Bean Dip, Jalapeno Ranch Dip, Greek Yogurt Onion Dip, or Honey Mustard Sauce.
Tips
- Use ripe avocado: Avocados are the star ingredient in guacamole, so make sure you're using the best you can get. Avoid using over- or under-ripe avocados. See FAQ below on how to pick a ripe avocado.
- Avoid overmixing: For restaurant-quality guacamole, leave a bit of texture. Using a fork to mash the avocado gives you good control over the texture of your guacamole.
- For big batches, try a potato masher: If scaling up the recipe, consider using a potato masher instead of a fork to quickly mash the avocados. And, while it might be tempting to use a food processor..you'd have less control and would likely puree the avocado until smooth.
- Adjust seasonings to taste: This is your guacamole, so taste it and adjust as needed. Some prefer their guacamole saltier or with more/less spices.
- Cover until ready to serve: You can cover prepared guacamole with a layer of plastic wrap pressed directly on its flat surface. Or, cover the surface with a thin layer of water—which should be poured off before serving. Both methods will help slow the browning/oxidization that occurs with all guacamole, but it is impossible to stop it from happening altogether.
Serving Suggestions
Here are some delicious ideas for what to eat guacamole with:
- Tacos: Spoon some guac into Mushroom Tacos or Crispy Avocado Tacos.
- Chili: Add a dollop to this Easy Instant Pot Veggie Chili. Top with crispy tortilla chips, sour cream, and any other toppings you have on hand!
- Chips & Dip: These vegan guacamole is delicious paired with Peach Mango Salsa and tortilla chips (or Air Fryer Pita Chips).
- Nachos: Guacamole always makes nachos better! If you're looking for a healthier spin on nachos, check out these Spicy Cauliflower Nachos.
- Burgers: Rather than putting sliced avocado on these Chipotle Black Bean Burgers, use some vegan guacamole on the buns instead.
- Sandwiches: Use guacamole as a substitute for other creamy sauces, like mayo. Avocado really takes these Roasted Veggie Sandwiches up a notch.
Pair this guacamole with a refreshing cocktail—like our Raspberry Mule, Frozen Mango Margarita, or Spicy Mango Margarita.
Recipe FAQs
Ripe avocados will have dark green (almost black) skin. And, when you gently press them, they should have some give without leaving indentations. If the avocado feels hard, it is under-ripe. If the avocado feels quite soft, it is over-ripe.
If you don't like cilantro, simply leave it out! The guacamole will still taste delicious without it.
Most guacamole is vegan, like this recipe. However, some guacamole variations may contain non-vegan ingredients such as honey or dairy (cheese, mayo, etc.). If in doubt ask the restaurant or read the package label.
Leftover guacamole should be stored in an airtight container in the fridge.
As guacamole sits, the surface will turn brown from oxidization. To slow down the browning (oxidization) process, you can cover the guacamole with a thin layer of water. (If you do this, make sure to pour off the water before serving!). Or, simply press a piece of plastic wrap directly onto the surface of the guacamole.
Other Mexican-inspired recipes:
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📖 Recipe
Best Vegan Guacamole
Ingredients
- 2 avocados (pitted and peeled)
- 2 tablespoons fresh lime juice
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt
- 2 tablespoons chopped cilantro (more for garnish, optional)
Instructions
- Mix: Scoop avocado into a small bowl. Add lime juice, cumin, onion powder and salt. Use a fork to mash the avocado to your desired consistency.
- Finish and serve: Add cilantro, stir to combine. Taste and adjust seasonings if needed. Serve immediately, otherwise cover and refrigerate.
Notes
- Serving suggestions: Serve this guacamole with tortilla chips or pita chips for dipping. It's also delicious in tacos, bowls, sandwiches, burgers, and more.
- Storage tips: Guacamole will turn brown on the surface as it is exposed to oxygen. While it is still edible, it doesn't look that appetizing. To slow down the browning (oxidization) process, you can cover the guacamole with a thin layer of water before sealing it in an airtight container to refrigerate. (Make sure to pour off the water before serving). Otherwise, press a piece of plastic wrap directly on the surface of the guacamole, then cover and refrigerate.
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