While many guacamole recipes are dairy-free, many of the creamier store-bought versions will contain sour cream or other dairy bi-products. To keep your guacamole form turning brown longer, leave the pits in the guacamole until ready to serve.
Makes about 2 cups
Prep Time: 5 minutes
Ingredients:
- 4 avocados, cut in half and pits removed
- Juice of 1 lemon
- ¼ cup finely chopped onion
- ¼ cup finely chopped fresh cilantro
- 1 t. salt
- 1 t. olive oil
- 2 T. plain soy yogurt
- 1 small tomato, finely chopped
Preparation:
1. Scoop out the avocado flesh into a small bowl and mash the pulp well with a fork or potato-masher. Add the lemon juice, onion, cilantro salt, olive oil and soy yogurt, mashing until mixture is smooth. Stir in the chopped tomato, cover the bowl and place in the refrigerator for 1 hour before serving.
