Aliciouslyvegan: Guacamole

Being a lustful lover of all things avocado, guacamole has been a fundamental staple of my diet ever since I first gave it a go. For me, the avocado has to be creamy with chunks of tomato give it texture and an ample amount of garlic and different sorts of pepper spice it up while fresh lime juice is responsible for that tangy aftertaste.

Guacamole is perfect to bring along – from summer barbecues and picnics to winter fondues or raclettes. It’s as wonderful with chili-sin-carne as it is with plain tortilla chips.

It’s also simple as you only need a ripe avocado, some garlic and other spices you will already have at home and – for my version at least – tomatoes.

Mashed avocado, plenty of garlic, three kinds of pepper, cumin and lime juice

You peel, you mash, you cut, you add.Guacamole


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Prep Time
8 min
Total Time
8 min
Prep Time
8 min
Total Time
8 min
  1. 1 ripe avocado
  2. 2 cloves garlic
  3. Juice of 1 fresh lime
  4. 1 roma tomato (or 2-3 cherry tomatoes)
  5. Chili
  6. Salt
  7. Black pepper, white pepper, cayenne pepper
  8. Cumin
  1. Cut the avocado in half and take out the stone, put it aside. Spoon the flesh into a bowl and mash it with a fork.
  2. Finely cut garlic and add, stir in lime juice.
  3. Now add a pinch of salt as well as pinches of the different kinds of pepper as well as the cumin. Stir.
  4. Cut the tomato(es) into small cubes and add to bowl.
  1. Put the pip back into the bowl (this will prevent the guacamole from turning brown), cover it and put it in the fridge to be even more tasty the next day (or a few hours later) – or serve it straight away with tortilla chips or some crispy bread.
And this, my dear readers, is a perfect avocado.The perfect avocado

 Just sayin’.

How to you make guacamole? Do you have any secret ingredient you’re willing to share? I’d love to hear about it and get inspired!


4 thoughts on “Aliciouslyvegan: Guacamole”

  1. Yumm! Alice, your Guac looks so good! I always make my Guacamole without any fresh tomatoes (because I don’t like them really except as Bruschetta). But with a bit of vegan sour cream, lemon juice, salt and pepper – very simplistic. I don’t know if my version is even considered “Guacamole” anymore but I like it that way 😀 I could eat Guac every day… I love it! That reminds me that I need to buy avocados again 🙂

    1. Vegan sour cream? I have to try that next time. Usually, avocados are creamy enough for me but one can never have enough creaminess – especially when it’s guacamole! And I’m sure this is still guacamole.
      I too could eat it every day, I just love avocados <3

      1. I’m using Joya Crèmesse for the vegan sour cream, I know that Merkur has it. Unsure about the other stores. I don’t use it for a lot of things but it’s neat for Kartoffelkäse, for a sour cream dip or for the Guac. When I don’t have it at home I simply leave it out, it’s not necessary for the Guac but it gives a nice twist.

        1. Only last week I used Joya Crèmesse for a dip (a recipe from yet another Kochabo-Box – still love them) and was quite pleasantly surprised that as soon as I added spices that nasty soy-taste all but disappeared.
          Now I finally have a base for my white sauces again – starting with tsatsiki as soon as our bbq comes out of hibernation 🙂

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