Guacamole is a typical Mexican (dip)sauce. It’s one of my favorite late night snacks with a chili tortilla chips. Or I use the vegan guacamole at lunch on a tortilla with lots of other vegetables, you roll it up and have an ideal lunch. You also can use it with Mexican dishes.

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How to eat guacamole?

With tortilla chips
On a wrap with other vegetables
With a Mexican dish
With raw pieces of vegetables
On a cracker

It’s very simple to make, it’s also quick. So, if you are getting hungry or get cravings, you can make the guacamole and have a quick bite. 🙂

A few tips for making vegan guacamole

It’s very important that you take a ripe avocado and not one that’s overripe or not ripe enough. Because it will change the whole taste. It will make guacamole fantastic or very terrible. I prefer organic ones.
Mostly I use lime for making guacamole. But when I don’t have limes at home I take a lemon. Also good, but the best guacamole is with lime 🙂
I use a dash of soy cream in it, but you can also take other plant-based creams like oat cream, rice cream,… or don’t use a cream at all.
For making the vegan guacamole I use a fork and not a mixer or blender. I don’t like smooth guacamole. I love that there are still some pieces in it. Chunky guacamole is the best.
You can make it to your taste, take more or less lime juice, cream, salt, and pepper.

How to keep guacamole from turning brown?

Keep the avocado pit. When the avocado is ready, you can place the pit in it. It will ensure you to stay longer fresh, the color will stay fresh green. If you don’t use the pit, the guacamole will quickly change to a brown color. This is caused by the oxygen that comes in contact with avocado. Using the pit is a very simple but efficient way to keep the freshness, also put it in a closed container. Guacamole is always at it’s best when you eat it just after you make it.

Vegan guacamole recipe