Vegan Homemade No-Blend Guacamole

Serves 2 as a dip or 1 as a big dip. Scale for the number of people you’re feeding.

I looked through some fancy recipes for guacamole but they all needed ingredients I didn’t have, namely, fresh avocado, fresh cilantro and lime juice. So I’ve come up with this recipe to work with the ingredients I actually have, because I’m not the sort of person to keep limes in my house unless I want to specifically make something unusual with them.

I wanted guacamole to top off my vegan meaty bell pepper tacos, because I can’t get vegan cheese right now and tacos without cheese OR guacamole is just crazy talk. Of course, I only thought about guacamole after the bell pepper tacos were already in the oven, so this recipe is quick and easy.

The bell peppers for the taco recipe take 15 minutes and this guacamole recipe took the time after the peppers were in the oven, minus the time it’s taken to write this article. I can’t put the blender on right now, because the baby is asleep and my Ninja sounds like a Harrier Jet when it’s running, plus I really can’t be bothered to clean the thing, so this is a no-blend recipe, too.

Ingredients:

  • 1 Avocado or about 1/2 a mug of frozen avocado (I did this because lockdown).
  • 3 fresh cherry tomatoes. You could substitute this with a tablespoon of tinned chopped tomatoes if you needed to, but it will lose the texture of the fresh tomato skins.
  • A sprinkle of cilantro (aka leaf coriander), I used dried because lockdown but fresh will give a more fragrant result.
  • A teaspoon of lemon juice.

 

  1. Defrost the frozen avocado in a mug. I used the defrost setting on the microwave for 2 minutes, stand for 1 minute, microwave on defrost for 1 more minute, and then I drained the excess water out of the bottom of the cup.
    If using fresh avocado, cut around its long equator, twist, and separate the two halves. Dig out the stone with a dessert spoon. Chop into medium-sized chunks.
  2. Chop the cherry tomatoes into fine pieces. The seeds will come out as you do it. Scrape the seeds, juice and pieces into the cup.
  3. Add the cilantro and lemon juice to the cup.
  4. Mix everything with a fork, mashing the avocado and making sure it’s well-mixed.
  5. Chill in the fridge until you are ready to use it. It should be chilled when served, so make it at least an hour before you want it.
  6. If you’re like me, you didn’t make it an hour before you wanted it. So instead of the fridge, put it in the freezer for 5-10 minutes to bring the temperature down, especially if you used a microwave to defrost the avocado. Don’t forget about it or you’ll need to defrost it again. Maybe write a note or something.

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