Who else could eat guacamole everyday? I love avocados, and guacamole is the icing on the cake of avocado stardom. This recipe has been my GO TO for years and now you get to make this amazing recipe.
Seriously though, every since I created this recipe years ago, I have never made another. It’s creamy – yet dairy free. It’s the perfect consistency for spreading on a tortilla or eating on a chip. Don’t forget it is also the perfect complement for your taco bowl!
Ingredients in Creamy Guacamole
You don’t need that many ingredients – in fact this recipe only has 8 ingredients (and 2 of those are salt and pepper!)
- Red Onion
- Lime Juice
The ingredient list may be short, but the recipe is full of taste!
A must have for this recipe is a food processor. I have made guacamole many other ways, including just mashing your guac with a fork. This does not produce a creamy guacamole which is desired for this recipe. You need a food processor. I repeat this is only way to achieve the creamy state!
How to Serve Fresh Guacamole
There are so many ways to enjoy guacamole! I love making a big batch every week to have on hand for veggie bowl combinations. It can serve as your oil free whole food dressing.
This is also great spread on a crisp tortilla or atop a quesadilla. I love it in a taco bowl or atop our layered cheesy taco salad bake. It’s the perfect side to any of the best taco recipes out there as found here.
Don’t forget the standard chips and salsa combo either! It’s also perfect for that and can be a great appetizer to take to your next summer BBQ.
If you really want to take this recipe up a notch, serve it alongside our simple homemade tortilla chips – this is how our family LOVES to eat it!
If you make this recipe, tag @badtothebow on social media.
Easy Creamy Guacamole (DF + GF)Course: Vegan
Easy creamy guacamole is dairy free and the perfect appetizer for a southwest inspired feast!
2 ripe avocados
3 Tblsp lime juice
1/4 cup sliced red onion
2 cups well rinsed loosely packed cilantro
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
- Peel and remove seeds from avocados.
- Put all ingredients in a food processor and blend until smooth and creamy!
- Store in fridge. This is best fresh but will last a few days in the fridge. Natural browning may occur. This could also be frozen in small batches, thaw and eat within 24 hours.