Edamame Guacamole is a bright, flavorful, and low fat + high protein alternative to traditional guacamole. This edamame dip is super easy to make and customize, making it a fabulous side or snack to serve with raw veggies, baked tortilla chips, or oil-free fries.

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Portrait-style side angle photo of a white bowl full of the finished edamame guacamole.

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So I think you can tell by now I love dips. Raw veggies like cucumber and bell pepper plus an amazing dip is one of my favorite things to eat as an appetizer before dinner (hah) or a snack anytime.

It’s also amazing on a Plant Based Burrito Bowl!

I’m building quite a collection of dips on my site; this edamame guac is joining the ranks of my spinach artichoke hummus, butter bean hummus, newly published beet hummus, and chickpea tuna which is just as much a dip as it a sandwich filling!

But this edamame dip hits different because it is modeled after guacamole!

I LOVE guacamole, but I don’t each much avocado anymore because it’s pretty high in fat and that does not align with the way I prefer to eat. So, what’s an amateur cook to do?

Make edamame guacamole, of course!

Does it taste just like guacamole? No, it does not perfectly replicate the creaminess or richness of avocado.

It is, however, completely delicious and still incredibly satisfying thanks to all the fiber and protein that occurs naturally in the edamame.

You also don’t have to worry about it going brown in the fridge!

All you need is a blender or a food processor and a bag of frozen shelled edamame. You could shell them if you can’t find shelled, of course.

And yeah, there are a few more ingredients, but not too many. Let’s talk about those.

Ingredients

See the recipe card below for the full ingredients list (with amounts) and instructions.

Frozen Shelled Edamame: You’ll want to thaw this before using it! I just microwave or steam mine. Don’t worry if the dip turns out warm since you can just throw it in the fridge when you’re done (no need to worry about browning with edamame guacamole!).
Lime Juice: While fresh lime juice is best, I understand the need to use bottled. My favorite bottled lime juice is by the brand Santa Cruz and I can usually find it in the shelf-stable juice section of my local grocery store.
Granulated Onion and Granulated Garlic: For flavor!
Fresh or Dried Parsley or Cilantro: I used dried parsley because my partner doesn’t like cilantro but either will work.
White or Yellow Miso Paste: This is to replace the salt in the recipe, but I also love the little hint of umami flavors. Per Dr. Michael Greger of NutritionFacts.org, the soy in miso has a protective effect so the sodium in miso paste will not affect us negatively. Please feel free to omit or use a pinch of salt if that is what you prefer.
Filtered Water: To blend, as needed.
Finely chopped onion and seeded diced tomatoes: These are a stir-in (don’t add them to the blender, just stir them in by hand when you add them to your serving vessel or food storage container.

Substitutions

Frozen Shelled Edamame: Peas are a great substitute here. Because of their texture differences, you might not as much water (or any) to blend thawed green peas. You might also need more, and keep in mind they are sweeter and less fibrous, so you might end up with a sweeter flavored dip and a more pureed texture.
Lime Juice: You can use lemon juice instead. It won’t taste as much like guacamole but it will still be a delicious edamame dip.
Granulated Onion and Granulated Garlic: Omit these if you can’t have them. Use seasonings you enjoy and can have.
Fresh or Dried Parsley or Cilantro: You can use fresh or dried herbs of any kind here.
White or Yellow Miso Paste: If you’re fine eating salt (or if you eat the potassium chloride salt substitute) you can go ahead and use that, as needed. If you are totally avoiding added sodium, you can leave it out. Maybe add a tablespoon of extra lime juice!
Finely chopped onion and seeded diced tomatoes: Add whatever stir-ins you like such as fresh herbs, chopped jalapeños, crushed red pepper flakes, etc. Or omit them and just eat your edamame guac as is.

Side portrait-style photo looking down into a blender filled with the blended edamame guacamole.

How to Make Edamame Guacamole

Watch me make this recipe or follow the step-by-step instructions below. Note that the video might start about 10-15 seconds before I start the edamame guac, due to some weird technical issue I had embedding the video (this video encompasses all three recipes, the bell pepper nachos, edamame guacamole, and plant-based nacho cheese sauce).

Start blending: Add the thawed shelled edamame, lime juice, granulated onion, granulated garlic, herbs, miso paste, and SOME of the water. Add the rest as needed. Depends on what kind of texture you want! If you want a thick and chunky edamame dip, you’ll want less water, and if you want a really smooth creamy guacamole or even a sauce, you’ll want more water.
Troubleshooting: If the blender gets stuck, stop blending and scrape down the sides OR use a tamper if your blender came with one.
Taste and adjust flavors: Taste the dip. Want more tartness? Add a splash more lime juice. Need it saltier? Add more miso or whatever salty ingredient you’re using to replace it. Blend again if needed or stir by hand if you’re just adding more lime juice.
Add mix-ins: One you’re satisfied with the flavor and texture of your edamame dip, add it to your serving bowl or an airtight container for storage. Stir in the finely chopped onion and seeded diced tomatoes (or whatever you’re using) with a spoon or spatula.
Serve or store: If you don’t mind serving edamame guacamole at room temperature, serve it now with cut veggies, crackers, or whatever you like. If you like it cold like I do, pop it into an airtight container and refrigerate it for a few hours or up to 5 days. Enjoy!

Side portrait-style photo of a white bowl filled with edamame guacamole that's covered in chopped red onion and tomato.

Expert Tips

Don’t be afraid to play with flavors: Add more or different seasonings, add herbs, change the mix-ins, do anything you like! This recipe is fairly forgiving.
If you add too much water: Don’t stress if this happens; I’ve done it. You can either add more edamame, soak up some of the liquid by blending in some nutritional yeast, or you can simply embrace it, blend it smooth, and use it as a delicious sauce for potatoes, grains, salad, or pasta.
Make it chunky: Want a chunkier dip, use less water and use your tamper to force the blender to blend a thicker dip. Then add all the mix-ins you like: chopped onion, seeded diced tomatoes, cilantro or parsley, chopped jalapeños or sweet bell peppers if you aren’t a spice lover, or anything else you like.

Serving Suggestions

My favorite way to use this edamame guac is on top of nachos! Try my healthy bell pepper nachos with this guac, some pico de gallo, and a generous drizzle of my plant-based nacho cheese sauce.

Like all my hummus recipes, I also love to serve my edamame guacamole with fresh cut raw veggies such as cucumber, celery, carrots, bell peppers, radish, etc.

You can also serve it with crackers such as Mary’s Gone Crackers or Wasa Light Rye Crispbread. Or brown rice cakes or brown rice crackers.

This edamame dip would also be fabulous as a sandwich spread on Ezekiel bread. Loaded it up with some fresh veggies and baked tofu or whatever else you like.

More Whole Food, Plant Based Recipes

Overhead portrait-style photo of the edamame gaucamole in a white bowl with a lavender napkin behind it.

Edamame Guacamole Recipe