Edamame Guacamole

This edamame guacamole takes a nutrient-dense spin on the classic. All the same flavors you love — avocado, cilantro, red onion, jalapeños, salt — plus edamame and hemp seeds for a creamy, protein-packed dip that never lasts long in my house.

I was first introduced to edamame guacamole at a restaurant in Scottsdale while traveling a few years ago. It was so good I couldn't stop thinking about the ingredients with each bite, and before I left the table, I already had the base of a recipe I wanted to make my own. After a few test rounds, this is the version I landed on, and it's been on repeat ever since.

Jump to:

• Ingredients for edamame guacamole
• How to make edamame guacamole
• Ways to serve edamame guacamole
• Substitutions
• Storing edamame guacamole
• 📋 Recipe
• 💬 Feedback

Ingredients for edamame guacamole

• Ripe organic avocado: Hass avocados are best for guacamole and contain fiber, potassium, and magnesium.
• Shelled edamame: packed with protein, fiber, folate, vitamin K, magnesium, and copper, with a subtle buttery flavor that blends wonderfully with the avocado. Use frozen edamame, boil for 3-5 minutes, drain, shell if needed, and roughly chop before adding.
• Hemp seeds: an easy addition that adds healthy fats, omegas, iron, protein, and vitamin E without changing the flavor or texture of the dip. Feel free to omit if you don't have them on hand.
• Red onion: I prefer red onions for raw dips as they are much more subtle and add a great flavor without overpowering the other ingredients.
• Pickled jalapeño (nacho sliced): adds a mild and tangy heat to the guacamole
• Cilantro: adds a bright and slightly citrusy note that's essential for guacamole. If cilantro tastes like soap to you, leave it out.
• Garlic granules: optional, but adds additional savory notes to the dip.
• Lime juice: added for a bit of acidity and to help prevent the avocado from browning while serving
• Salt: sea salt and Himalayan pink salt are my favorites in this recipe.

How to make edamame guacamole

1. Prepare the edamame

Cook frozen edamame according to package instructions. Boil for 3-5 minutes, drain, and rinse with cold water. Shell if needed and roughly chop. Set aside.

2. Mash the avocado

Add the avocado to a bowl and mash with a fork until creamy, with a few small chunks remaining. Don't over-mash as this will lead to a less-than-ideal texture.

3. Add the remaining ingredients

Add the chopped edamame, diced red onion, cilantro, pickled jalapeños, hemp seeds, lime juice, garlic granules, and salt. Stir to combine. Taste and adjust as needed, adding more lime for brightness, more jalapeño for heat, and/or more salt for depth.

4. Chill and serve

Cover and refrigerate for 15-30 minutes before serving for the best flavor. Serve with tortilla chips, on tacos, or straight from the bowl.

Ways to serve edamame guacamole

• Tortilla chips: the classic and easy go-to.
• Tacos or taco bowls: add a generous spoonful on top for a creamy, protein-packed addition. I love this guacamole on my vegan taco salad with cilantro lime walnut meat.
• Avocado toast: swap plain avocado for this guacamole.
• Fresh veggies: pairs beautifully with carrots, radishes, broccoli, celery, cucumber, and peppers.
• Baked sweet potatoes: scoop a generous amount onto a warm sweet potato for a quick and satisfying meal or on top of sweet potato toast.
• Salads: adds creaminess and healthy fats in place of a dressing.
• Baked beet chips: thinly slice beetroot, toss with oil, salt, pepper, and garlic, and bake at 400°F for 20-30 minutes until crispy. One of my favorite pairings.
• Vegan burgers: adds a creamy, fresh element that takes any burger to the next level.
• Guacamole potato skins: load a double batch into crispy baked potato skins for the ultimate appetizer.

Substitutions

• Edamame: essential for the flavor and nutrient profile of this recipe. If you don't have edamame, frozen shelled peas are the closest substitute with a similar texture but a slightly more pungent flavor, so expect taste differences. Cannellini beans also work as a substitute with a creamier texture and a slightly nutty, bean flavor.
• Hemp seeds: easy to omit if you don't have them on hand. Substitute with sunflower seeds or pumpkin seeds for a similar nutrient boost and extra crunch.
• Red onion: red onion is my preferred, but white onion works in a pinch, just use less as it's more pungent.
• Pickled jalapeños: substitute with fresh jalapeños, diced finely. Remove the seeds for less heat. Omit if super sensitive to spice.
• Salt: Iodized salt works too, but you may need to increase the amount, as it's much milder in flavor.
• Extra heat: add a pinch of red pepper flakes, a swirl of Zhoug sauce, extra jalapeños, or a dash of cayenne.

Storing edamame guacamole

Edamame guacamole is best enjoyed fresh or within a few hours of making it. Store leftovers in an airtight container in the fridge for up to 2 days. It will naturally turn brown over time, but it's still safe to eat, just less visually appealing. A squeeze of fresh lime juice over the top before storing may also help slow the browning.

📋 Recipe

Did you make this edamame guacamole recipe? I would love to know your thoughts! Leave a review below and/or tag @notablyvegan in your creations on Instagram, Pinterest, or X.