This edamame guacamole tastes very similar to guacamole with all the same seasonings and mix-ins, but without using avocados. Plus the added bonus that it’s healthier for you.
I love avocados. When I was in Belize I thought I would be able to get some local avocados. However, not only were they out of season (we went at the end of rainy season) but they are not as easy to acquire as they are in the US even when they are in season.
On top of that I recently learned they are an unsustainable fruit.
Unfortunately these deliciously creamy avocados have an enormous carbon footprint, require 320 litres of water each to grow and are often unaffordable for people indigenous to the areas in which they are grown. Additionally, these communities are running into additional problems including deforestation, loss of biodiversity, and water shortages – which means that they don’t even have enough water for hygiene.
While there really isn’t a great substitute for fresh sliced avocados or their derivatives commonly used in gluten-free and vegan baking (avocado oil and avocado butter), some restaurants are starting to offer alternatives to an avocado-based guacamole. It’s not substitute, but if seasoned right it could be an acceptable alternative given the circumstances.
So I decided to try it out for myself. All I really did was add guacamole seasoning, cilantro, tomato, red onion, and jalapeno to my edamame dip recipe. Then I brought it to a potluck to test it on others. The general consensus (and nearly empty bowl) was that it tasted pretty damn good. Not quite the same flavor or texture but still enjoyed by all. There was even an avocado-based guacamole on the side to compare!
One year ago: Buckeye Macaron Cake
Three years ago: Purple Sweet Potato Pie
Four years ago: Daytrip to Athens, Ohio
Five years ago: Salted Caramel Apple Cider Bliss
Six years ago: Peanut Butter Turtle Cookie Cups
Seven years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce
Eight years ago: Pumpkin Baklava Bars
Nine years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
Ten years ago: Gluten-Free Cake Batter Pancakes
- 2 cups frozen, shelled edamame
- 2 garlic cloves
- 1/4 cup packed fresh cilantro leaves
- 2 Tbsp plain Greek yogurt
- 1/4 cup water
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lime juice
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped tomato
- 1/4 cup chopped red onion
- 1/2 jalapeno pepper, seeded (optional)
- In a small saucepan add the edamame. Cover with 2-inches of water. Bring to a boil and cook for 2 minutes or until tender. Drain and set aside to cool.
- Once cooled, place 3/4 of the edamame, garlic, cilantro, and yogurt in a food processor. Pulse 10 times or until coarsely ground. Add water, oil, lime juice, garlic powder, onion powder, cumin, cayenne, and salt and pepper. Process until smooth. Add reserved edamame and pulse until just combined.
- Transfer to a bowl, fold in the tomato, red onion, and jalapeno. Serve with chips, crackers or veggies.