Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell they’re not made with avocados, the traditional primary ingredient. While I can’t promise that my dip recipe tastes just like the original version, this healthy alternative uses both broccoli and edamame to fool the taste buds just a little more. Serve this low-fat version of the very popular Mexican condiment wherever you would serve traditional guacamole, such as with enchiladas, burritos, or as a snacking dip for vegetables.

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By Del Sroufe,


  • 1 cup shelled edamame
  • 1 cup broccoli florets
  • Zest of 1 lime and juice of 2 limes
  • 2 Roma tomatoes, diced
  • ½ small red onion, peeled and diced small
  • ¼ cup finely chopped cilantro
  • 1 clove garlic, peeled and minced (about 1 teaspoon)
  • Salt to taste
  • 1 pinch cayenne pepper, or to taste


  • Place the edamame in a medium saucepan and add water to cover. Bring to a boil and cook for 5 minutes. Drain and rinse the edamame until cooled.
  • Steam the broccoli in a double boiler or steamer basket for about 8 minutes, or until very tender. Drain and rinse the broccoli until cooled.
  • Add the edamame and broccoli to a food processor and puree until smooth and creamy. Add water if needed to achieve a creamy texture. Put the pureed mixture into a bowl and add the lime zest and juice, tomatoes, onion, cilantro, garlic, salt, and cayenne. Mix well and chill until ready to serve.

Comments (4)

(3 from 2 votes)

Recipe Rating

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Lindsay Parks

I changed so much it is hard to rate, but it was tasty once I added: 1 jalapeno (no seeds), 1 t. Trader Joe’s chile lime seasoning (high salt content), 1/4 t. Coriander, 1/2 t. Cumin. I used Trader Joe’s fresh edamame, so no need to cook it. I cooked broccoli about 2 minutes in microwave. Through everything in a food processor until smooth. It’s a nice change from plain hummus, but was tasteless without lots of additions!


I developed an allergy to avocados after loving to eat them for many years. I miss guacamole and always like to try to create "mock" guac any way I can. I'll definitely give this a try!

Dave B

As a Mexican from South Texas who is going plant based, I have had high hopes for a lot of these "Mexican" and "Tex Mex" recipes. Problem is, none of them are by Mexicans or people who seem to be familiar with the authentic dishes. They mostly miss the mark on every level. This one was no different. The taste was offensive. Tasted overwhelmingly like mashed broccoli. Blecch. Fat free guac? Why? I'll just eat avocados, thanks.


Agreed - it is so hit or miss with FOK. I recommended the cookbook La Vida Verde and the cookbook Provecho if you haven’t already found them. And Decolonize Your Diet, Vegan Mexico, and Vegan Tacos. Also some blogs I love Mexican Made Meatless Vegan Richa (she is Indian but her recipes across the board are so good) I’m sure you have a bunch of chefs you love already but just in case it’s helpful!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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