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If you’re craving guacamole but can’t have avocado due to allergies, sensitivities, or a low-histamine diet, this Guacamole Without Avocado is here to save the day! As someone who developed a severe avocado allergy later in life (thanks to Mast Cell Activation Syndrome), I know how frustrating it can be to miss out on creamy, flavorful dips. That’s why I created this avocado-free "mockamole"—it’s just as creamy, zesty, and delicious as the real thing, but without the avocado. Whether you’re avoiding high-histamine foods, managing allergies, or simply out of avocados, this recipe proves you don’t have to miss out on your favorite Mexican-inspired flavors. Grab your chips, and let’s dive in!
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Why You'll Love This Guacamole Without Avocado Recipe
- Perfect for Allergies & Low-Histamine Diets: If you’re avoiding avocado due to allergies, sensitivities, or a low-histamine diet, this recipe is a game-changer. It delivers all the creamy, zesty goodness of traditional guacamole without the avocado, so you can enjoy your favorite dip worry-free!
- Surprisingly Creamy & Flavorful: Thanks to a clever blend of asparagus, peas, and sour cream, this mockamole is just as creamy and satisfying as the real thing. With fresh lime, cilantro, and a hint of cumin, it’s bursting with flavor that’ll have everyone reaching for seconds.
- Quick, Easy, & Versatile: Ready in just over 20 minutes, this recipe is perfect for last-minute snacks, parties, or meal prep. Serve it with chips, use it as a taco topping, or spread it on sandwiches—it’s a versatile dip that works for any occasion!
In This Post
Guacamole Without Avocado: A Low-Histamine, Allergy-Friendly Dip You’ll Love!
Let’s address the elephant in the room: Guacamole Without Avocado. I know, I know—it sounds like sacrilege. But before you grab your pitchforks and revoke my foodie card, let me explain.
A little over a year ago, I developed a severe allergy to avocados. We’re talking anaphylaxis, ER visits, and goodbye to my beloved guacamole. As someone who once lived for avocado toast, tacos, and, of course, guac, this was a devastating blow. But instead of giving up on my favorite dip, I got creative.
Enter this Avocado-Free Guacamole—a creamy, flavorful, and allergy-friendly alternative perfect for anyone avoiding avocados due to allergies, sensitivities, or a low-histamine diet (hello, Mast Cell Activation Syndrome warriors!).
The secret? A base of tender asparagus and sweet green peas blended with zesty lime, fresh cilantro, garlic, and a hint of cumin. The result is a dip that’s just as creamy and satisfying as traditional guacamole without the avocado.
Even my husband, Kevin—the ultimate skeptic—was shocked at how good it turned out. One bite, and he went from doubtful to delighted, reaching for chip after chip. If that’s not a win, I don’t know what is!
So whether you’re avoiding avocados for health reasons, following a low-histamine diet, or just out of avocados, this recipe is here to prove you don’t have to miss out on your favorite dip. Grab your chips, and let’s make guacamole magic—avocado-free style!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥄Guacamole Without Avocado Ingredient Notes
Here, I explain the best ingredients for my Guacamole Without Avocado recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Frozen Asparagus: Asparagus provides a creamy, green base that mimics the texture of avocado.
Substitution: Use fresh asparagus if preferred—just steam or boil until tender before blending. - Frozen Peas: Peas add natural sweetness and a vibrant green color, helping to replicate the look and feel of guacamole.
Substitution: Fresh or canned peas can be used, but frozen peas are convenient and maintain a bright color. - Sour Cream: Sour cream adds richness and creaminess, making the dip smooth and satisfying.
Substitution: Use plain Greek yogurt or a dairy-free alternative like coconut yogurt for a lighter or vegan version. - Garlic: Garlic adds a savory, aromatic depth to the dip.
Substitution: Use 1/4 teaspoon of garlic powder if fresh garlic isn’t available. - White Onion: White onion provides a mild, fresh crunch and balances the sweetness of the peas.
Substitution: Red onion or green onions can be used for a slightly different flavor profile. - Jalapeño: Jalapeño adds a subtle kick of heat. Remove the seeds and ribs for a milder flavor.
Substitution: Omit for a low-histamine version, or use a pinch of cayenne pepper for heat. - Fresh Cilantro: Cilantro adds a bright, herbaceous note that’s classic in guacamole.
Substitution: If you’re not a fan of cilantro, use parsley, though the flavor will be slightly different. - Lime Juice: Lime juice adds zesty acidity, balancing the richness of the sour cream and enhancing the overall flavor.
Substitution: Lemon juice can be used in a pinch, though it will alter the flavor slightly. - Cumin: Cumin adds a warm, earthy depth that’s reminiscent of traditional guacamole.
Substitution: Smoked paprika can be used for a different but equally delicious flavor. - Pink Salt: Salt enhances all the flavors and brings the dip together.
Substitution: Use sea salt or kosher salt if pink salt isn’t available.
Dietary Adaptations:
Low(er)-Histamine: Omit the jalapeño and use fresh lime juice sparingly (or substitute with lemon juice if tolerated).
Dairy-Free: Replace sour cream with a dairy-free alternative like coconut yogurt.
Vegan: Use a plant-based yogurt and ensure all other ingredients are vegan-friendly.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
📦 Storing Your Guacamole Without Avocado
Here’s how to store and keep your avocado-free guacamole fresh and delicious:
Storing Leftovers
- Cool Completely: Let the guacamole cool to room temperature before storing.
- Airtight Container: Transfer the dip to an airtight container to prevent it from absorbing odors in the fridge.
- Refrigerate: Store in the fridge for up to 3-4 days.
Freezing
While this dip is best enjoyed fresh, you can freeze it if needed:
- Freezer-Safe Container: Store in a freezer-safe container or zip-top bag, leaving a little space for expansion.
- Freeze: Keep in the freezer for up to 1-2 months.
- Thaw: Thaw in the fridge overnight before serving. Note that the texture may be slightly softer after freezing.
Serving After Storage
- Stir Well: After refrigerating or thawing, stir the guacamole well to recombine any separated liquids.
- Refresh the Flavor: Before serving, add a squeeze of fresh lime juice or a pinch of salt to brighten the flavors.
Pro Tips for Storage:
- Prevent Browning: Since there’s no avocado, browning isn’t an issue, but keeping the dip covered tightly will maintain its freshness.
- Portion Control: If freezing, consider portioning the dip into smaller containers for easier thawing and serving.
With these storage tips, you can enjoy your Guacamole Without Avocado all over again—just as fresh and flavorful as the first time!
💭My Recipe Tips
- Cook Veggies Thoroughly: Make sure the asparagus and peas are fully cooked and tender before blending. This ensures a smooth, creamy texture.
- Blend Until Smooth: Use a high-powered food processor or blender to achieve a silky, guacamole-like consistency. Scrape down the sides as needed to ensure everything is well incorporated.
- Adjust Seasoning to Taste: Taste the dip after blending and adjust the lime juice, salt, and cumin to your preference. Everyone’s palate is different!
- Low-Histamine Option: To keep this recipe low-histamine-friendly, omit the jalapeño and use fresh lime juice sparingly (or substitute with lemon juice if tolerated).
- Chill Before Serving: Let the guacamole chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and enhances the overall taste.
- Customize the Heat: Love spice? Keep the jalapeño seeds, or add a pinch of cayenne pepper for an extra kick.
- Add Freshness: Stir in extra chopped cilantro or a squeeze of lime juice just before serving for a bright, fresh finish.
- Serve with Style: Pair this dip with tortilla chips and veggie sticks, or use it as a topping for tacos, nachos, or baked potatoes.
- Double the Batch: This recipe is perfect for parties or meal prep. Double the ingredients and store the extra in the fridge for quick snacks throughout the week.
- Experiment with Veggies: Try adding a handful of spinach or zucchini for extra nutrients and a deeper green color.
With these tips, you’ll master this Guacamole Without Avocado and make it your own.
FAQ about Guacamole Without Avocado
Absolutely! Fresh asparagus and peas work just as well. Steam or boil them until tender before blending.
Store it in an airtight container, and it will stay fresh for 3-4 days. Stir well before serving.
It can be! Use a plant-based yogurt instead of sour cream, and ensure all other ingredients are vegan-friendly.
🍽️Serving Suggestions
This Guacamole Without Avocado is a star on its own, but if you’re looking to round out your meal or repurpose leftovers, here are some delicious ideas:
Pair It With...
- Tortilla Chips: Classic and always a hit! Serve with your favorite store-bought or homemade chips.
- Veggie Sticks: For a healthy snack, keep it light with carrot sticks, cucumber slices, or bell pepper strips.
- Tacos & Nachos: For a creamy, flavorful twist, use it as a topping for tacos, nachos, or quesadillas.
Repurpose Leftovers
Turn your leftovers into a whole new meal with these creative ideas:
- Spread for Sandwiches: Use the guacamole for wraps, sandwiches, or burgers.
- Baked Potato Topper: Dollop it on a baked or sweet potato for a quick, satisfying meal.
- Eggs Benedict Upgrade: Swap out hollandaise for this guacamole on your next eggs Benedict.
Explore More Recipes
If you loved this dip, try adding it to these recipes:
- Slow Cooker Mexican Stuffed Peppers
- Chicken Fajita Casserole (Keto)
- Sheet Pan Steak Fajitas
- Breakfast Enchiladas
- Low-Histamine Chicken and Rice Bowl
More Delicious Dip Recipes...
Guacamole Without Avocado
Ingredients
Instructions
- Cook the asparagus and peas according to package directions.
- Combine all ingredients in a food processor and blend until very smooth.
- Refrigerate until cold.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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