Another recipe for all the reluctant cooks and you’ve got time to practice before your Cinco de Mayo celebration. This mockamole has all the flavor of a traditional guacamole but a fraction of the fat. The real bonus: if you’re allergic to avocados like me, you can still indulge in this classic dip. If you leave out the optional ingredients, it’s also nut and gluten-free.
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: blender food processor appetizer side snack dairy free gluten-free vegan vegetarian nut-free peas Cinco de Mayo Super Bowl Mexican
Ingredients (8-10 servings)
- 2 cups frozen peas (you may substitute shelled edamame)
- 1 jalapeño minced
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 2 tablespoons citrus, garlic, chile spice blend (I used Peruvian Chile Lime Seasoning from Savory Spice Shop)
- 1/4 cup chopped onion
- 1/4 cup cilantro
- 2 cloves minced garlic
- 2 green onions or chives, finely sliced
- 3 tablespoons white miso
- 4 tablespoons salsa
- 4 tablespoons nutritional yeast
- salt & pepper to taste
- garnish with chopped fresh tomato, green onions and lime
- optional: for a richer tasting dip, add 2 tablespoons of tahini or 1/4 soaked macadamia nuts or cashews
Bring a large pot of water to a boil. Blanch frozen peas (cook for 20-30 seconds). Drain and rinse with cold water to stop them from continuing to cook.
Combine all ingredients except the chopped tomatoes in a food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning.Transfer to a serving bowl and mix in chopped tomatoes, garnish with green onions. Serve with tortilla chips.
Unlike a traditional guacamole, this dip will not turn brown and will keep for 2-3 days if covered and refrigerated.
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