Chunky Vegan Guacamole
The best chunky vegan guacamole, that’s perfect as a dip or spread for potlucks and gatherings. Served with tortilla chips or vegetable sticks, it will impress anyone! Gluten-free, oil-free, super easy to make.
I could seriously eat guacamole by the spoonful. It honestly has to be my favourite thing to make with avocados. I mean, I’m avocado-obsessed in general, but guac just takes them to a whole new level. And that doesn’t subtract from the ease of preparation. Mash, stir, serve. It’s that easy.
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I’ve tried many guacamole recipes, and this one is always a go-to for me. Trust me, if you give it a go you’re likely to eat the whole batch in one sitting! But if you manage to snap a photo before that happens, tag me on Instagram (@earthofmariaa) because seeing your creations always makes me happy.
The best chunky vegan guacamole
This easy guacamole recipe is exactly what you need for your upcoming potlucks, parties or gatherings. Whatever the occasion, I’ve got you covered.
You know those people who won’t touch a dish simply knowing that it’s vegan? Well, you won’t face such an issue given the universal appeal of guac. So you’re guaranteed to impress anyone regardless of their dietary requirements. Whenever I make this recipe, I impress even the most sceptical of my friends and family members. (Although to be honest, scepticism towards veganism is much less of a problem now in comparison to even a couple years ago).
Its distinctive chunkiness characterises this guacamole, added with sweetcorn and red onion. There is a perfect balance of flavours: the creaminess of the avocado, tanginess from the lime, a kick of spice from paprika. The addition of soy yoghurt leaves the flavours undisturbed but does help add a lot of creaminess.
Tips for the best guacamole
Don’t neglect texture
Some people add their guacamole ingredients to a blender, which I never do because it makes the texture watery and just too … meh. Instead, mash the avocados using a fork or a potato masher. Using a fork is a little bit more laborious, but gives you greater control.
Use the best avocados you can find
This really is the foundation of good guacamole. Overripe or hard avocados = zero flavour and frustration. Look for avocados that have a little bit of firmness to the touch, ie not soft and squidgy, but not rock hard either. Gets easier with practice!
Use fresh sweetcorn, not tinned
Tinned sweetcorn usually has a lot of additives like sugar and salt. Furthermore, cooking sweetcorn from fresh gives it a nice crunch which improves the texture even more.
Add soy yoghurt
Or, any other unsweetened yoghurt of your choice (not coconut yoghurt though because that tends to be too rich and coconut-y). I know that adding yoghurt to guac is controversial, but it really does make for an exceptional creaminess and a unique touch! Just ensure to stir the ingredients together really well, so there aren’t any remaining yoghurt ‘pools’.
This means: plenty of salt and pepper. I also added paprika to this recipe because I like a little hint of spice. This step is optional, however, and you can also replace it with cumin for a milder flavour.
How to make this simple vegan guacamole
It’s so easy!
Start by adding the garlic, onion and sweetcorn to a non-stick frying pan. Sauté for 3-4 minutes, until softened and fragrant.
Slice the avocados in half and remove the stone. Then, scoop out the flesh and mash with a fork or a potato masher, leaving a few chunks for a desired level of texture.
Transfer the mashed avocado to a large mixing bowl and add the soy yoghurt, nutritional yeast, apple cider vinegar, and sauéed vegetables.
Squeeze in the lime juice, stir together, then season generously with salt, pepper and paprika.
Serve with more black pepper and cilantro (coriander).
How to store guacamole
Guacamole is best when eaten straight away. However, in an airtight container or under a layer of clingfilm, it lasts for 2-3 days in the fridge.
Vegan guacamole serving suggestions
This dip is so versatile, and deffo good enough to eat by itself by the spoonful! However, you can also serve it with:
- Nachos or chips of your choice.
- Potatoes, as pictured here. To make the potatoes, I simply roasted potato slices in a preheated oven at 200 degrees C/400 F for 30 minutes on a sheet of baking paper.
- Vegan croquettes make an ideal dipper.
- Serve them as a sauce for tahini cauliflower steaks.
- Use it as a spread for easy cornbread.
- It makes an excellent sauce for pelmeni!
You will love this recipe!
This vegan guacamole is …
- Super easy.
- Ready in under 10 minutes.
- Amazing as a dip or spread.
- Great for parties, gatherings and potlucks.
- Perfect for snacking.
- Full of flavour.
Other vegan dip and spread recipes you might like
Let me know in the comments: what’s your favourite way to serve guacamole? Be sure to follow me on Pinterest to find more dip and spread ideas like this chunky vegan guacamole, and leave your feedback in the comments below if you give this recipe a try.
Get the Recipe: Chunky Vegan Guacamole (Easy & Oil-free)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup fresh sweetcorn
- 2 large avocados
- 1/4 cup soy yoghurt
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 lime, juice of
- 1 tsp salt
- black pepper, to taste
- 1/2 tsp paprika
- Non-stick frying pan
- Fork or potato masher
- Mixing bowl
- Start by adding the garlic, onion and sweetcorn to a non-stick frying pan. Sauté for 3-4 minutes, until softened and fragrant.
- Slice the avocados in half and remove the stone. Then, scoop out the flesh and mash with a fork or a potato masher, leaving a few chunks for a desired level of texture.
- Transfer the mashed avocado to a large mixing bowl and add the soy yoghurt, nutritional yeast, apple cider vinegar, and sauéed vegetables.
- Squeeze in the lime juice, stir together, then season generously with salt, pepper and paprika.
- Serve with more black pepper and cilantro (coriander).