As a vegan, certain items of food are often found quite frequently in various different recipes and dishes. In this Series you can see vegan avocado recipes.
However when it comes to avocado, it seems that many people don’t realize just how versatile it can be, which is why in this recipe list, we’ve decided to focus on 15 different delicious avocado recipes that we think you’ll love.
However, in the interest in demonstrating just how versatile avocado can be, there will be absolutely no avocado toast recipes on this list!
So let’s see just what you can do with a simple avocado, shall we?
This Avocado Spinach Artichoke Dip comes together in under 5 minutes using just 8 simple ingredients! The perfect easy and healthy snack thats also perfect for parties, potlucks and more.
Ingredients
1cup1chopped frozen spinach (250g // approx. 120g after liquid removed)
1110 oz canned artichoke (200g // approx. 125g after drained, rinsed and patted dry)
55small avocado (approx. 475g)
2tbsp2lemon juice
½cup½firm tofu (110g)
2tbsp2cashew butter (30 g)
2tbsp2nutritional yeast
22garlic cloves
¾tsp¾salt
1/2tsp1/2pepper
red pepper flakes for garnish, optional
Directions
Measure out frozen spinach and let it defrost or heat in microwave for 30 seconds (or until it is no longer frozen). Drain out as much excess liquid. Set aside.
Measure out the artichokes. Drain, rinse and then roughly chop until there are no more huge chunks of artichokes. Pat them dry try to remove any excess liquid out.
Into a food processor, add in the avocados, firm tofu, garlic, cashew butter, lemon juice, nutritional yeast, salt and pepper. Puree until smooth and creamy.
Transfer avocado puree into a large bowl and fold in the chopped spinach and artichokes. Taste and adjust with more salt and pepper. Top with red pepper flakes.
This dip is an amazing dish if you’re looking for vegan avocado recipes new to serve alongside chips and breadsticks.
Made using just 8 simple ingredients, this dip is just the first sign of how amazingly versatile avocado is able to be.
Additionally, this dip is also super healthy too, so if you’re looking for something that is going to give you all the flavor without any guilt then this is certainly the dip to make!vegan avocado recipes
Course: Appetizers, Lunch, Sides, SnacksCuisine: American, IndianDifficulty: Medium
Servings
4
servings
Prep time
40
minutes
Cooking time
25
minutes
Calories
300
kcal
Try this Amazing Masala Chips Recipe. Made from homemade chips and the perfect blend of Kenyan Indian-style masalas. Serve them with my smooth and creamy avocado mayo for a vegan take on this street food favourite.
Ingredients
1kg1floury potatoes such as King Edward
2L2oil for deep frying
400g400tomato passata
1tbsp1lemon juice
1tsp1asafoetida
1tsp1chilli powder or to taste
1/2tsp1/2black salt
1 1/2tsp1 1/2ground cumin
1 1/2tsp1 1/2ground coriander
1/2tsp1/2garlic powder
2tsp2sugar
1 1/4tsp1 1/4salt
Chopped coriander to garnish
Spring onions to garnish
Lime wedges to serve
22large ripe avocados
3tbsp3vegan mayo
Juice of 2 limes
1/4tsp1/4black pepper
Directions
Place all the ingredients in a blender. Blend until smooth and creamy. You may need to add a splash of water if the blender is struggling to process the ingredients. Add no more than 2 tbsp water.
Heat 2 teaspoons of oil in a pan. Add the asafoetida, chilli powder, garlic powder, ground cumin and ground coriander. Sauté for a moment and then stir in the tomatoes, salt, sugar and lemon juice. Cover and simmer on a low heat for 10 minutes. Remove from the heat and set aside to cool.
Peel the potatoes and slice into chip-sized batons, as large or as small as you like. Mine were about 2cm in width. Place the sliced potatoes in a large bowl of cold water to remove excess starch and stop the potatoes turning brown.
When you’re ready to fry, place the uncooked chips on a clean, dry tea towel and pat well to absorb all the water. Ensure you do this thoroughly as they need to be dry or the oil will spit and crackle.
In a deep pan, heat the oil to 160°C/320°F. The chips should bubble gently in the oil. Deep fry the chips in small batches until softened, about 70% cooked and still pale in colour Remove from the oil with a perforated spoon to drain away excess oil. Place the chips on a plate.
Increase the temperature of the oil to 200°C/400°F. The chips should sizzle much more than the first frying. Fry the chips in small batches until golden all over (this should take about 4-5 minutes per batch). Place on a plate lined with kitchen paper to absorb excess oil.
Place the chips in a bowl and add the masala chip sauce. Toss gently, taking care not to break the chips. Transfer to a serving bowl and garnish with chopped coriander and spring onions. Serve with the avocado mayo.
Another dip/sauce recipe that utilizes avocado to its full potential, this avocado mayo is completely vegan, which means that unlike other mayo, you don’t have to worry about the inclusion of any eggs.
This mayo (Find out Does Mayo Have Dairy?) can be served alongside any sort of vegan chips you want, but we personally recommend making the masala chips, which will balance out well with the cool nature of the avocado mayo.
It might sound absurd at first, but we personally think that you’re missing out if you’ve never tried curing your avocado.
This recipes makes use of a popular Japanese technique that is called Saikyouzuke, and although this technique is usually one that is applied to seafood, it still works well on avocado!
As a result, the avocado harnesses the savoriness from the miso, as well as its depth of flavor, which gives it an almost cheesy flavor, all whilst still looking like your regular avocado!
To make the queso fresco: Press tofu for 30 min. Crumble tofu into a bowl and add the salt, nutritional yeast, lime juice, and garlic powder. Using your hand mix well. Let sit overnight.
To make the sauce: bring a medium pot, filled with water, to a boil. Add zucchini and let cook for 2-3 minutes or until it’s slightly tender. Remove the zucchini with a strainer, and set aside.
In the same boiling water drop the chiles and simmer slowly for 7 minutes. Strain the chiles, but save 1.5 cups of the chile water.
Place the soaked chiles, onion, garlic, cumin, oregano, white vinegar, and chile water in the blender. Process until smooth. Season to taste with salt. Set aside.
To make the enchiladas: heat a large sauté pan to medium heat and add the chorizo, cook stirring often for 4-5 minutes until the chorizo is golden brown. Remove the chorizo from the pan and set it aside.
Heat the pan you cooked the chorizo in, to low heat, and pour in the enchilada sauce. Bring to a simmer and turn off.
Heat the vegetable oil in a separate sauté pan to 350°F. Dip one of the tortillas in the enchilada sauce, make sure both sides are covered in sauce. Take this tortilla and drop it in the oil. Almost immediately flip the tortilla, then quickly remove it from the oil. Place it on the plate. (You must do this quickly or the tortilla will get soggy and fall apart). Repeat this process with the rest of the tortillas.
To assemble the enchiladas: top the tortillas with the chorizo, add the cooked zucchini, shredded, lettuce, sliced radishes, queso fresco, and avocado. Serve immediately.
Alongside avocado toast, guacamole is quite easily the most popular avocado based dish in the world.
But guacamole isn’t known just for being good on its own, it’s known for helping to elevate all sorts of different meals.
This includes these amazing Sinaloa style enchiladas, which features a delicious homemade guacamole alongside its tofu queso fresco and soy-based chorizo to really bring the heat to this vegan take on a famous regional dish.
This quick & easy creamy cucumber avocado gazpacho is vegan, gluten free and no cook! It comes together in your blender in less than 10 minutes. Perfect for a light summer appetizer or side dish.
Ingredients
1/2cup1/2diced yellow onion, rinsed in hot water for 30 seconds
2cups2diced cucumber (peeled or unpeeled)
Half of a ripe avocado
1/2cup1/2celery, diced
2tbsp2diced jalapeño, seeds removed
1 ½tsp1 ½salt
1tbsp1cilantro
2tbsp2dill
2tbsp2parsley
1 ½1 ½white wine or champagne vinegar
11large clove garlic
¼cup¼vegan sour cream
¼cup¼olive oil
1tsp1agave, maple or honey
Directions
Peel and dice onion, then run under hot water for 30 seconds. This takes away a bit of the bite of raw onion. Feel free to skip this step if you don't mind raw onion.
Add all ingredients to a high speed blender and blend until smooth and creamy. Taste and adjust seasoning as desired.
Serve topped with more fresh herbs, olive oil, salt and pepper (or a swirl of vegan yogurt).
When you think of soup, you probably associate it with a dark, cold, winter’s day, with the soup helping to warm you up after a long day out. However, this vegan avocado recipes soup is chilled, which makes it the perfect accompaniment for a hot summer’s day!
Loaded with all sorts of super healthy green vegetables and healthy fats, this vegan avocado recipe is as simple as combining all of the ingredients together in a blender before serving.
1/4cup1/4grapefruit juice (using half of 1 grapefruit from above)
1tbsp1lime juice
1/3cup1/3cold-pressed olive oil
1tsp1dijon mustard
1/4tsp1/4sea salt
1/4tsp1/4ground black pepper
Directions
In a jar, combine all the dressing ingredients and shake well.
Mix together salad greens, dill, basil, and red onion.
Peel and segment the remaining 1 1/2 grapefruits. With a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board. Cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out, removing it from the membrane.
Cut your avocado in half, then in quarters, and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.
Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.
Heralded as one of the best summer salads. It includes avocado, this salad is certainly something different from your standard vegan avocado recipes summer salad. It has all the makings of being an instant success with all of your guests at the next summer cookout!
The flavors in this salad are immense, it’s juicy, tangy, creamy, and the use of pistachios in order to crust the avocados is an eye-catching trick that also helps by bringing its salty nutty flavor into the salad too.
This Creamy Vegan Avocado Dressing gives any salad an instant upgrade! Full of healthy fats and herbaceous flavor, you can whip it up in just 5 minutes.
Ingredients
half a large avocado
1/4cup1/4parsley or cilantro, stems removed
1/4tsp1/4sea salt
juice of one lime
1/3cup1/3olive oil
22cloves garlic, peeled
1/4cup1/41/2 cup water
Directions
Blend everything together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!
Everyone knows the best avocados are the creamiest ones. This is exactly why this avocado dressing makes use of this creaminess in order to create this super healthy and creamy avocado dressing. It doesn’t need absolutely for any dairy products to be used thanks to the creamy nature of the avocado!
You can then feel free to use this dressing however you’d like! We’d personally recommend using it to top some great leafy summer salads vegan avocado recipes alongside some friend tofu, but ultimately that choice is up to you!
Preheat the oven to 180°C fan / 200°F fan-assisted.
Cook the pasta in salted boiling water. As soon as it’s almost al dente, add the frozen peas and boil for a minute, then drain.
Meanwhile add the cherry tomatoes to a roasting tray, season with salt and pepper and drizzle over a splash of olive oil. Mix, then roast for 8 minutes.
Slice the avocados in half, remove the stone and scoop out the flesh. Peel the garlic cloves. Add both to a food processor, along with the fresh basil (discard the stalks), spinach, pine nuts, chilli flakes, 1/2 tsp of salt a large pinch of pepper and the extra virgin olive oil. Finally add the zest from one of the lemons and the juice from both, then process into a smooth pesto sauce.
Add the pesto to the drained pasta and peas, followed by the roasted cherry tomatoes. Stir the pesto into the pasta, then serve with extra chilli flakes
Stir together ale, flour, seasonings, and baking powder in a medium bowl. Refrigerate for 2 hours (important.)
After two hours, heat about 1 inch of oil in a medium sauce pan over medium high heat.
Cut cold avocados in half and remove pit. Peel off skin and slice halves into about 5 wedges. Dredge 5 wedges in batter and fry in oil until golden brown, about 2 minutes. Drain on brown paper bags. Repeat with rest of wedges.
Speaking of amazing comfort food, nothing quite beats something that is beer battered. It also has oil fried. That is why these beer-battered avocado wedges are sure to go down an absolute treat at your next dinner party, or on gameday!
The contrast between the creamy avocado filling, and the crunchy, flavorsome batter is sure to excite any fried food lover.
So whilst it might not be as healthy as some of the other options on here, it’s still vegan avocado recipes, and it’s still delicious!
Course: Dinner, MainCuisine: ArgentinianDifficulty: Medium
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
This delicious tofu steaks with avocado chimichurri are so easy to prepare and flavor. This stunning dish is perfect for a special dinner for
Ingredients
1pound1super-firm tofu, sliced in 8 pieces
2tbsp2Bragg liquid aminos, or Tamari, or soy sauce
1tbsp1maple syrup
1tsp1roasted sesame oil
1tsp1onion powder
1tsp1garlic powder
1tsp1ground paprika
1tsp1nutritional yeast flaked
1/2tsp1/2cumin
1/2tsp1/2dried thyme
For Chimichurri
1cup1cilantro leaves, chopped
1/2cup1/2fresh parsley, chopped
2tbsp2onion, chopped
33cloves garlic, minced
1/4cup1/4extra-virgin olive oil
2tbsp2lemon juice
11medium avocado, pitted and chopped
1/2tsp1/2dried oregano
1/4tsp1/4Cayenne pepper, optional
1/2tsp1/2salt
Directions
Preheat oven 400 degrees. Line baking sheet with parchment paper and lightly brush with oil or spray. Set aside. Drain, press tofu (if not super-firm) and cut on the narrow side into about 8 slices.
Combine Bragg's liquid aminos, maple syrup, sesame oil, onion powder, garlic powder, paprika, nutritional yeast flakes, cumin and thyme in a small bowl and mix well.
Brush marinade on tofu slices and allow to marinate for 20 minutes. Meanwhile, prepare the chimichurri sauce.
To prepare the avocado chimichurri, add cilantro, parsley, onion, garlic, olive oil, lemon juice, avocado, oregano, cayenne pepper and salt to a high-speed blender or food processor and process until smooth or chunky.
Place tofu slices onto baking sheet and brush with oil. Bake for 30 minutes turning halfway. Serve tofu topped with avocado chimichurri.
Chimichurri is an insanely popular addition to a lot of different dishes. It has its origins in both Uruguay and Argentina.
What makes it so popular, is its various herbs and spices that helped to form its distinct green coloring.
In addition to all of these spices, it also makes use of olive oil, chilli flakes, garlic, and vinegar.
In this vegan avocado recipes, avocado is added to the chimichurri in order to make it creamier. It makes it an amazing accompaniment to any sort of meat alternative dish.
In this case, these tofu stakes are full of umami flavor, which is complimented well by the avocado chimichurri (Also check out How To Make Crispy Tofu)!
Served alongside some hearts of palm ‘fish’ tacos, this recipe for avocado slaw provides a new way of incorporating avocados into your Mexican styled dishes.
Usually you would see tacos adorned with sliced avocado, or maybe a burrito filled with some guacamole, however this recipe provides a whole new dimension to avocado’s uses!
If you’re not overly a fan of the faux fish flavor, then switch it up for some cauliflower taco filling instead!
12. Avocado And Peanut Sushi With Maple Peanut Sauce
Avocado might be well known for its presence in many Mexican dishes and as an ingredient for sauces and dips, but one of its best uses is in vegan sushi recipes!
This dish combines the creamy avocado with the savory peanut for a delicious combination. It sits perfectly inside of a sushi roll.
This recipe is super simple to make at home, and is great for parties too!
Plus, the additional maple peanut sauce really helps to elevate the flavor of the sushi. You should make sure you make that too to be served alongside it!
13. Avocado Recipes with Mint Chip Ice Cream For Vegan
1cup1(160 g) raw cashews, soaked for 6+ hours or boiled for 10 minutes
½cup½(120 ml) full-fat coconut milk
1cup1(240 ml) sweetened condensed coconut milk
½cup½(75 g) frozen spinach
2tsp2(10 ml) peppermint extract
1tbsp1(15 ml) lime juice
2cups2(350 g) dark chocolate chips
Directions
Combine the avocados, cashews, coconut milk, condensed milk, spinach, peppermint extract and lime juice in a high-speed blender. Blend on high until completely smooth.
Add the chocolate chips. Blend on low until just incorporated, then transfer to a loaf pan. Cover tightly with cling wrap, pressing the film into the surface of the ice cream to prevent the avocado from oxidizing and changing color.
Freeze for 5 to 6 hours, then scoop and serve! The ice cream will become very firm after 12 hours in the freezer. If it’s not scoopable. let it thaw on the counter to soften, about 30 minutes. Serve with whipped coconut cream and shaved chocolate (if using)!
Be sure to use soft, ripe avocados. Combine all ingredients in a food processor or blender until completely smooth. You can add a little oil–such as melted coconut oil–for an even richer taste or if your blender has any trouble getting the frosting smooth (which can happen if using a smaller or low-power blender). Because of the lack of preservatives, it’s best to make up a batch of this avocado frosting right before you plan to use it. Leftovers can be stored in the fridge for a few days and will still taste delicious, but color and texture are best immediately after blending.
This frosting is an extremely decadent dessert topping, and is sure to blow people’s minds when they taste it on their vegan avocado recipes desserts!
You add it onto a cake, brownies, sandwiched between vegan cookies (Find out Are Oreos Vegan?). Use it to frost smaller cupcakes, or even just on its own!
This frosting is healthy, delicious, and so moreish!
15. Pistachio, Lemon, And Avocado Cake Recipes for Vegan
Course: DessertCuisine: AmericanDifficulty: Medium
Servings
12
servings
Prep time
15
minutes
Cooking time
1
hour
10
minutes
Calorieskcal
This Vegan Pistachio Cake is naturally coloured with avocado, super moist and not too sweet. It is the perfect vegan tea cake or coffee cake.
Ingredients
2cups2(250g) all-purpose plain flour
¾cup¾(150g) granulated sugar
3tsp3baking powder
Pinch of any good-quality salt
Ingredients to blend
1cup1(170g) raw pistachios, (weighed without the shell)
11(250g) medium avocado, flesh only (weighed after removing the skin and seed)
⅔cup⅔(165g) dairy-free milk
⅓cup⅓(85g) neutral flavored oil
¼cup¼(60g) lemon juice and zest
1tsp1vanilla extract, optional
1cup1(100g) powdered sugar / icing sugar
1-2tbsp1-2lemon juice
1tbsp1vegan butter or margarine, optional, for a firmer frosting
2tbsp2pistachios, chopped finely
1tsp1rose petals
Directions
Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) or larger loaf tin with baking paper. The larger your tin, the shorter amount of time it'll take to bake the pistachio cake.
Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps. Set aside.
Add the pistachios to a food processor and blitz until it forms medium to fine crumbs. Add the avocado, milk, oil, lemon juice/zest and vanilla. Blitz until there are no more chunks of avocado. The mixture may be lumpy from the pistachios.
Pour the pistachio mixture into the mixing bowl with the flour. Mix gently until combined. The batter needs to be quite thick (otherwise the cake will not bake through).
Pour or scoop the cake batter into your loaf tin.
Bake the cake for 60-70 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it.
Allow the cake to rest in the tin for at least 10 minutes. Remove it from the tin and allow it to cool on a wire rack. The cake might deflate which is fine.
This cake is super easy to make, contains simple ingredients. The result is a hearty and wholesome cake that is sure to be enjoyed by all of the family.
The nutty pistachios, zesty lemon and the wonderful color from the avocados all make this cake look much more fancy than you would initially realize!
If you’re trying to serve up something extra special, you can serve this cake with either the avocado ice cream. You can frost it with the vegan choc avocado frosting too!
Which will result in a truly decadent vegan avocado recipes dessert.
Best Vegan Avocado Recipes
Whether you’re trying to stick to a low-carb diet or you simply want to eat healthier, avocado is a superfood that works with many different cuisines. It’s high in healthy fats, fiber, and protein, and it also contains a range of vitamins and minerals. It’s also the perfect plant-based substitute for milk and butter.
Avocados are high in monounsaturated fatty acids, which are good for your heart. They’re also a good source of fiber, potassium, and a number of other nutrients. Their unique texture and flavor make them suitable for a wide range of applications.
They can be used for a variety of savory and sweet recipes. For example, they’re great in salads. They’re a nice alternative to lettuce or spinach. They’re also high in antioxidants. And they can be used to replace butter and mayonnaise. You can also use avocados in a creamy sauce.
One of the most popular vegan avocado recipes is guacamole. It’s a simple spread that can be made with any ingredients you like. It’s not only a great dip, but it’s also delicious on sandwiches or tacos.
You can also serve avocados with other spicy, regional dishes. For example, you can make the slaw with avocados to accompany a pulled ‘pork’ burger. You can also add a creamy slaw to a salad.
You can also use avocados in a variety of desserts. You can even make a chocolate pudding. This delicious treat is a great way to get a dose of antioxidants, and it’s yet friendly.
Conclusion
As you can see, avocados are truly a versatile fruit that can be used across. It contains a wide range of dishes and recipes to truly create something special.
So, if you’re a fan of avocados, and are perhaps just a little bit bored of always having avocado on toast. And then try these vegan recipes out!
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
