Chunky Vegan Guacamole brings big bites of creamy avocado drenched in a cilantro-onion-jalapeno dressing. It’s a fun twist on the traditional Mexican avocado dip.
Why I Love This Chunky Vegan Guacamole
I have a complicated relationship with onions. Cooked, they’re no problem. But raw? I’m not a huge fan. Yet, I love the bite raw onion brings to a dish. I just don’t care for big chunks of onion that overwhelm my palate. This Chunky Vegan Guacamole brings the bite, and the only big chunks here are dreamy, creamy avocado.
How to make guacamole
In traditional guacamole recipes, you mash up your avocados, then add your diced ingredients like jalapeno, cilantro, garlic and often, diced raw onion. Sometimes, you’ll even run into guacamole that’s made with sour cream or mayonnaise—and definitely not vegan.
In this version, we blend these ingredients together with fresh lime juice and seasonings to create a tangy dressing to pour over chunks of avocado. Then everything gets a vigorous stir and a gentle mash (I like to use a potato masher) to make it creamy, but still good and chunky.
What about the onions, you ask? Blending them in the food processor releases their juices, which then get blended with the lime juice, pickling everything a bit. In fact, the longer you let the dressing sit and the ingredients marry, the mellower the onion flavor will be. This helps tone down the raw onion while you still get that nice bite.
Is guacamole healthy?
Unless you’re on a very low fat diet, guacamole is perfectly healthy because avocados are good for us (video) in moderation. In fact, eating some healthy fat like avocados with our veggies helps increase the absorbtion of vitamins and antioxidants.
Tip: to get the maximum nutrition from your avocado, make sure the scrape all of the flesh closest to the peel—that dark green area is where most of the nutrients are stored.
So sure, you can dip some oil free baked tortilla chips into your guac, but to be really healthy, go for big veggie slices like bell peppers, radishes, carrots—the more colorful, the better.
I’ve served this avocado dip to guests more times than I can count, and the reaction is always the same: YUM!!! Chunky guacamole—is it a dip? An avocado salad? I don’t know, but everybody loves it.
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Chunky Vegan Guacamole
- Food processor
- 3 ripe avocados (medium or large) 1 inch diced
- 1/2 yellow onion, cut into 2-inch pieces
- 1 jalapeno, seeded and cut into 2-inch pieces
- 1 lime, juiced
- 2 large cloves garlic, peeled and smashed
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
- 1/4 cup loosely packed, chopped cilantro leaves
- Place the onion, jalapeno pepper, lime juice, garlic, cumin, cayenne pepper and sea salt in a food processor, and process about 15-30 seconds until well blended.
- Place the diced avocado in a large bowl and pour the ingredients from the food processor over the top. Stir thoroughly, then gently mash the avocado with a potato masher. You want to soften the avocado slightly and make the guacamole creamy, while leaving most of the avocado chunks intact.
- If you like diced tomatoes, you can add them to this recipe. But because they're so watery, I prefer to add them only if I'm going to eat all of the guac right away.
- Guacamole is best enjoyed fresh or within a day or two.