Guacamole is the MVP of dips, but let’s be real—most recipes take longer to make than you’ll spend eating them. Enter 5-Minute Vegan Guacamole Cups: no chopping, no mess, and zero chance of your avocado turning brown before serving. These single-serve cups are perfect for parties, meal prep, or when you just want to feel fancy without effort.

Who said delicious can’t be lazy?

Why This Recipe Slaps

This isn’t your abuela’s guacamole (no offense to abuelas everywhere). The recipe skips the tedious dicing and mashing by using pre-made ingredients like store-bought pico de gallo. It’s fast, foolproof, and looks Instagram-worthy with minimal effort.

Plus, the individual cups mean no double-dipping drama—because we all have that one friend.

5-Minute Vegan Guacamole Cups Recipe

Recipe by Wendy CarterCourse: Appetizers

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

120

kcal

Ingredients

2 ripe avocados (because unripe ones are just sad)
½ cup store-bought pico de gallo (or salsa if you’re lazy)
1 tbsp lime juice (fresh or bottled—we won’t judge)
¼ tsp salt (or to taste, you rebel)
¼ tsp cumin (optional, but highly recommended)
4 small mason jars or cups (for the ~aesthetic~)

Step-by-Step Instructions

Scoop the avocados: Mash in a bowl until smooth-ish, leaving lumps if desired.
Add the pico de gallo, lime juice, salt, and cumin: Mix thoroughly.
Taste and adjust: Add more salt or lime as needed.
Spoon the guacamole into cups: Leave space at the top for garnish.
Top with extra pico de gallo: For presentation and flavor.
Serve immediately: Or refrigerate for later.

Storage Instructions

Guacamole turns brown faster than a banana in a heatwave. To keep it fresh: press plastic wrap directly onto the surface of the guac before sealing the cups.

Store in the fridge for up to 24 hours. FYI, it’ll still taste good even if it’s slightly discolored—avocados are dramatic like that.

Why You’ll Love This Recipe

It’s vegan, gluten-free, and idiot-proof. You get creamy, tangy, spicy goodness without any of the usual guacamole hassles.

Plus, the single-serve cups make portion control a thing (unless you eat all four—no shame). Perfect for picnics, potlucks, or pretending you’re a meal-prep guru.

Nutrition Facts

Calories: 120
Fat: 10g (the good kind)
Carbs: 8g
Fiber: 5g (your gut will thank you)
Protein: 2g (it’s a dip, not a steak)

Common Mistakes to Avoid

Using unripe avocados. They’re harder to mash than your ex’s heart.
Over-mixing. Chunky guac > mushy guac.
Skipping the lime. It’s the only thing standing between you and brown guac.
Forgetting to taste. Bland guac is a crime against humanity.

Alternatives

Out of something? Here’s how to pivot:

No pico de gallo? Use diced tomatoes, onions, and cilantro.
No lime juice? Lemon works in a pinch (but it’s not the same, IMO).
Want it spicy? Add chopped jalapeños or a dash of hot sauce.
Not vegan? Sprinkle cheese on top—because cheese makes everything better.

FAQs

Can I make this ahead of time?

Yes, but only a few hours before serving.

Follow the storage tips to minimize browning.

What if I don’t have mason jars?

Any small cups or bowls work. Mason jars just make you look like you have your life together.

Is store-bought pico de gallo okay?

Absolutely. This recipe is about speed, not authenticity.

How do I know if my avocados are ripe?

They should yield slightly when squeezed.

If they’re rock-hard, give them a day or two.

Can I freeze guacamole?

Technically yes, but the texture will suffer. Fresh is best.

Final Thoughts

This recipe is proof that delicious doesn’t have to be complicated. Whether you’re hosting, meal prepping, or just craving guac, these cups deliver.

Now go forth and impress people with your ~minimal effort~ culinary skills.

5-Minute Vegan Guacamole Cups Recipe

Why This Recipe Slaps