Edamame Guacamole Without Avocado

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Zesty, savory, and super delicious, my edamame guacamole without avocado is the perfect healthy dip! Made with protein-packed edamame and a few other simple ingredients, it’s naturally gluten-free, as well as low in fat and calories. Whether you serve it on top of your favorite tacos or with simple tortilla chips, it’s sure to be the star of your next party.

I’m a huge fan of traditional guacamole! I could eat a bowl of it every night! But while guac has a lot of healthy fats that’s not exactly the best idea. So I decided to create this amazing healthy guacamole recipe without avocado! My inspiration came after trying a version at True Food Kitchen.

Now, I know what you’re thinking—can you make guacamole without avocado? Absolutely! I use edamame as a substitute for avocado, to get a creamy, flavorful guacamole edamame dip that tastes just like the classic.

So, exactly what is edamame guacamole? Also called edamole, it’s a healthier twist on guacamole, made with edamame but packed with the same classic ingredients like cilantro, lime juice, and garlic. Once you try it, it will become your new favorite guacamole alternative.If you love healthy and delicious dips as much as I do, be sure to check out my onion and kale dip, and 7 layer taco dip too!

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🥘 Ingredients

You only need a few basic ingredients that you can find at any grocery store to make my avocado free guacamole. See the recipe card at the bottom of the post for the exact amounts and nutritional information.

Shelled Edamame: With their vibrant green color and mild flavor, frozen shelled edamame beans make a fantastic avocado substitute for guacamole. You’ve probably had them served in the shell at Japanese restaurants. I buy them in the frozen food section at my local grocery store and let them thaw out overnight in the fridge.

Dairy-Free Plain Yogurt: I use vegan yogurt to add some extra protein and creaminess. You can also use vegan sour cream, silken tofu, or soaked pureed cashews. Feel free to use regular yogurt or sour cream if you aren’t following a vegan diet. 

Garlic And Red Onion: To add layers to authentic flavor, I add plenty of fresh minced garlic and some chopped red onion. You could also use a white onion or brown onion if that’s what you have on hand. Garlic powder and onion powder will work as substitutes if needed.

Cilantro And Jalapeño: Fresh cilantro gives this dip a nice fresh flavor while the fresh jalapeño gives it a subtle kick! I use both of these ingredients to create a classic guacamole flavor profile. If you don’t like spice just omit the jalapeno. 

Fresh Lime Juice: Used to add a touch of acidity, lime juice rounds out all the flavors and makes this guacamole edamame dip. I personally love the bright flavor of citrus so I used a whole lime, but you can use as much or a little as you like. Lemon juice works too. 

Spices: No dish is complete without a little salt and black pepper to enhance the flavors. I also add a little green onion and olive oil for depth. 

Optional Add-Ins: If I want to make this dip more like chunky guacamole I will add some diced roma tomatoes to the dip after it’s pureed. You can also fold in some chunks of avocado too.

👩🏽‍🍳 How To Make Edamame Guacamole

Learning how to make guacamole without avocado takes minimal effort. You don’t need any special skills or a lot of time. 

Watch my video below to see how this delicious alternative guacamole comes together in just 10 minutes!

Blend Flavor Base: Before beginning, I set the edamame aside. Then I add the yogurt, lime juice, garlic, red onion, cilantro, jalapeño, green onions, kosher salt, black pepper, and olive oil to my food processor, and blend until fully combined. You can also use a blender.

Add Edamame: Once blended well, I add the defrosted shelled edamame beans to the yogurt mixture, and process again into a paste, stopping to scrape down the sides of the food processor as necessary. This step normally takes me less than a minute.

Adjust Seasonings: After it’s blended, I give it a taste and add more salt and pepper if needed. I will also add more lime juice at this time if I want the dip to have more of a pop.

Serve: When ready, I transfer the dip to a bowl, drizzle it with a little olive oil, and serve it immediately to enjoy. You can also store it in an airtight container in the fridge until you’re ready. 

📖 Variations 

Add More Heat: Feel free to make a spicier edamame guacamole dip by adding a little bit of cayenne pepper, ground chipotle pepper powder, red pepper flakes, or diced serrano peppers. I’ve even added a splash of hot sauce for a bit of heat and acid.

Add Avocado: I use edamame as an avocado substitute but you can totally add some ripe avocados to the dip if you like. Just add ½ an avocado to the food processor when you blend everything together. 

Add Spices: If you want more added flavor try mixing in a pinch of cumin, smoked paprika, or chili powder. Feel free to modify my recipe to your taste.

Add-Ins: You can fold anything you want into the dip. Some of my favorites are shredded cheese, corn, roughly chopped onions, and whole edamame beans. 

Oil-Free: To make edamame guacamole with no avocado and oil-free I just use water or non-dairy milk in place of the olive oil.

Edamame Hummus:  You can also make this alternative to guacamole more like hummus. To do this, I just use edamame instead of chickpeas.

For Kids: All you need to do to make my recipe kid-friendly is to leave out the jalapeno.

🍽 Serving Suggestions

You can serve my guacamole no avocado recipe as an appetizer, snack, or spread. There are so many ways to use this dip! Here are a few of my favorites:

With Chips or Crackers: For a classic and crowd-pleasing combo, serve this dip with my air fryer tortilla chips, pita chips, or whole grain crackers. The crunchy texture pairs perfectly with the creamy dip.

With Veggies: For a healthy snack, I like to serve it with a colorful array of raw vegetables. Carrot sticks, cucumber slices, celery, bell pepper strips, and broccoli or cauliflower florets work beautifully. 

On Sandwiches: Use my edamame guac as a creamy spread on sandwiches or wraps in place of mayo or mustard. It’s perfect on my vegan chicken sandwich or on burgers like my high protein veggie burgers and black bean quinoa burgers.

On Tacos: Just because this is a guacamole without avocado doesn’t mean you can’t put it on tacos! I love it on top of my sweet potato tacos, crispy potato tacos, and vegan black bean tacos.

On Toast: Take a break from avocado toast! Spread a thick layer of this dip on my toasted buckwheat bread or gluten free bread, and top it with extras like radish slices, cherry tomatoes, or a sprinkle of hemp seeds.

🫙 Storage Directions

Fridge: I store leftovers in the fridge in an airtight container for up to 5 days. Ideally, it’s best to eat it within 1 to 2 days for the best flavor. Note, If you add avocado to your dip, you should also place plastic wrap on the surface before storing it to prevent browning.

Freezer: While the edamame itself freezes well, I don’t recommend freezing this dip. The texture changes after thawing, becoming watery and losing its creamy consistency.

Make Ahead: My edamame guacamole without avocado is best enjoyed fresh but it’s possible to make it up to a day in advance. Just make sure to store it in an airtight container to keep it fresh and give it a stir before serving.

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📋 Recipe Card