Yup, that’s right. Here’s a recipe for amazing vegan guacomole that keeps for days in the fridge and stays fresh, green and delicious! I’ve never found a store-bought version that comes close in flavour to homemade – and this recipe is sooo quick and easy!
But this guac has lemon juice, you might say – so that’s why it doesnt go brown… Well, in my experience, unless I use a TON of lemon juice, my guac still browns after an hour or so. The secret here? It’s all in the yoghurt…
If you have digestive issues (and/or the Rosacea – facial redness – that often accompanies them), you might find that you can’t tolerate spicy foods. In this case, I’d omit the chilli. I never add very much chilli to my vegan guacomole for this very reason – and it still tastes amazing! Or you could go for a few Ancho chilli flakes, which have a fruity, milder kick.
- 1 large avocado
- 2tbsp apple cider vinegar (I like Braggs ‘with the mother’ best)
- 1/2 cup plain almond yoghurt
- 1 cup cherry tomatoes, quartered
- 1 small pack (30g) fresh coriander (cilantro)
- 1/2 small red onion, finely chopped
- 1/2 garlic clove, very finely chopped
- 1 small chilli, finely chopped (optional)
- 1/4 tsp pink Himalayan salt (or sea salt)
- Place the avo flesh in a large bowl and mash roughly with a fork.
- Add the apple cider vinegar (lemon juice will also work), yoghurt, tomatoes, coriander (finely chopped – stalks and all – they add a nice crunch and extra fibre!). Give the mixture a stir
- Add the red onion, garlic and chilli (if using) and salt, and mix thoroughly.
- Et voila! Tasty guac that stays fresh and green.
This vegan guacomole is delish with plain tortilla chips while watching Queer Eye on Netflix – or is that just me? 🙂
I’m Sian and I LOVE experimenting in the kitchen with plants and I am so happy to be able to share my recipes with you here. I live in Wiltshire, UK with my partner and two children.
I post new recipes and articles about heath (particularly gut health) regularly – watch this space! xx