16 Delicious Vegan Avocado Recipes for Healthy Living

You’re in for a treat! Avocados aren’t just for toast anymore. Dive into our roundup of 16 Delicious Vegan Avocado Recipes that promise to spice up your healthy living journey. From creamy dressings to hearty mains, these dishes are as nourishing as they are flavorful. Perfect for anyone looking to add a little green goodness to their meals. Ready to explore? Let’s get started!

Vegan Avocado Toast with Cherry Tomatoes

Toss out the boring breakfast routine with this vibrant Vegan Avocado Toast topped with juicy cherry tomatoes. It’s a quick, nutrient-packed meal that’ll keep you fueled and satisfied.

Ingredients

– 2 slices whole grain bread – 1 ripe avocado – 1/2 cup cherry tomatoes, halved – 1 tbsp olive oil – 1/2 tsp salt – 1/4 tsp black pepper – 1/4 tsp red pepper flakes

Instructions

1. Toast 2 slices of whole grain bread in a toaster until golden and crisp. 2. Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a bowl. 3. Mash the avocado with a fork until smooth but slightly chunky. 4. Drizzle 1 tbsp olive oil over the mashed avocado and mix well. 5. Season the avocado mix with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine. 6. Spread the avocado mixture evenly on the toasted bread slices. 7. Halve 1/2 cup cherry tomatoes and arrange them on top of the avocado spread. 8. For an extra kick, sprinkle additional red pepper flakes on top if desired. 9. Serve immediately for the best texture and flavor. 10. Optional: Drizzle with a bit more olive oil before serving for added richness. 11. Tip: For a creamier texture, add a squeeze of lemon juice to the avocado. 12. Tip: Choose cherry tomatoes that are firm and bright in color for the best taste. 13. Tip: Toast the bread to your preferred level of crispiness to add a personal touch. 14. Enjoy the creamy avocado paired with the burst of sweetness from the cherry tomatoes. 15. Perfect for a quick breakfast or a light lunch, this dish is as versatile as it is delicious.

Creamy Vegan Avocado Pasta

Zesty and vibrant, this dish turns ripe avocados into a luxuriously creamy pasta sauce. Blend, toss, and devour—it’s that simple.

Ingredients

• 2 ripe avocados
• 2 cloves garlic
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 12 oz spaghetti
• 1/2 cup pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz spaghetti and cook for 8-10 minutes, until al dente. Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, peel and pit 2 ripe avocados, then add to a food processor.
4. Add 2 cloves garlic, 1/4 cup fresh basil leaves, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the food processor.
5. Blend until smooth, then slowly drizzle in 1/4 cup olive oil while the processor runs.
6. Transfer the avocado sauce to a large bowl and gradually stir in the reserved pasta water until the sauce reaches a creamy consistency.
7. Toss the cooked spaghetti with the avocado sauce until evenly coated.
8. Serve immediately, garnished with extra basil leaves if desired.

The sauce clings to every strand, offering a rich, garlicky bite with a bright lemon finish. Try it topped with cherry tomatoes or a sprinkle of nutritional yeast for an extra umami kick.

Vegan Avocado and Black Bean Tacos

Just when you thought tacos couldn’t get any better, these Vegan Avocado and Black Bean Tacos smash onto the scene. Packed with creamy avocado and hearty black beans, they’re a game-changer for taco night.

Ingredients

• 1 cup black beans, rinsed and drained
• 2 ripe avocados, peeled and pitted
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 8 small corn tortillas
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped

Instructions

1. In a medium bowl, mash the avocados with lime juice, salt, cumin, and garlic powder until smooth.
2. Heat the black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
3. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
4. Spread a generous layer of mashed avocado onto each tortilla.
5. Top with warm black beans, diced red onion, and chopped cilantro.

Yield to the creamy texture of the avocado against the hearty black beans, with a zesty kick from the lime. Serve these tacos with a side of spicy salsa for an extra flavor boost.

Chocolate Vegan Avocado Mousse

Outrageously creamy and secretly healthy, this mousse swaps dairy for avocado without skimping on decadence. Blend, chill, and dive into a dessert that’s as easy as it is indulgent.

Ingredients

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk
• 1 pinch salt

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, maple syrup, vanilla extract, almond milk, and salt to the blender.
3. Blend on high for 1-2 minutes, scraping down the sides as needed, until completely smooth.
4. Transfer the mousse to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to thicken.
5. Before serving, give the mousse a quick stir to ensure a uniform texture.

Glossy and rich, this mousse boasts a velvety texture that’s perfect for piping into elegant glasses or spreading between cake layers. The deep chocolate flavor pairs wonderfully with fresh berries or a sprinkle of sea salt for a gourmet touch.

Vegan Avocado and Kale Salad

Never settle for boring salads again—this Vegan Avocado and Kale Salad packs a punch with creamy textures and a fresh, earthy kick. Toss it together in minutes for a nutrient-packed meal that doesn’t skimp on flavor.

Ingredients

• 2 cups kale, chopped
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup almonds, sliced

Instructions

1. Wash and dry the kale thoroughly, then chop it into bite-sized pieces.
2. In a large bowl, massage the kale with olive oil for 2 minutes to soften it.
3. Add the diced avocado, red onion, lemon juice, salt, and black pepper to the bowl.
4. Gently toss all ingredients together until evenly combined.
5. Sprinkle sliced almonds on top for a crunchy finish.
6. Serve immediately or chill in the refrigerator for 10 minutes to enhance flavors.

Perfectly balanced with creamy avocado and crisp kale, this salad offers a satisfying crunch from the almonds. Try serving it in a hollowed-out avocado half for an Instagram-worthy presentation.

Spicy Vegan Avocado Sushi Rolls

Vegans, rejoice! These Spicy Vegan Avocado Sushi Rolls are your ticket to flavor town—packed with creamy avocado, a kick of heat, and all the crunch you crave. No fish? No problem. Let’s roll.

Ingredients

– 1 cup sushi rice
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1/2 tsp salt
– 1 ripe avocado, sliced
– 1 tbsp sriracha
– 1/2 cucumber, julienned
– 4 sheets nori
– 1 tbsp sesame seeds
– 1/2 cup water

Instructions

1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Cook the rice with 1/2 cup water in a rice cooker or pot until tender, about 20 minutes.
3. Mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl until dissolved.
4. Fold the vinegar mixture into the cooked rice gently to avoid mashing the grains.
5. Lay a nori sheet on a bamboo mat, shiny side down.
6. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
7. Arrange avocado slices, cucumber sticks, and a drizzle of sriracha in the center of the rice.
8. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge with water.
9. Sprinkle sesame seeds on the roll and slice into 8 pieces with a wet knife.
10. Repeat with remaining ingredients.

Tip: Keep your hands wet to prevent rice from sticking. For extra crunch, add tempura flakes inside the roll. Serve immediately for the best texture.

These rolls are a creamy, spicy, crunchy dream—perfect for a quick lunch or a fancy appetizer. Try dipping them in soy sauce mixed with a little wasabi for an extra punch.

Vegan Avocado and Quinoa Stuffed Peppers

Stuff your face with these vibrant Vegan Avocado and Quinoa Stuffed Peppers—packed with protein, fiber, and all the good fats. They’re a colorful, nutrient-dense meal that’s as Instagrammable as it is delicious.

Ingredients

• 4 large bell peppers
• 1 cup quinoa, uncooked
• 2 cups water
• 1 tbsp olive oil
• 1 avocado, diced
• 1/2 cup black beans, rinsed
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds. Place peppers upright in a baking dish.
3. Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Fluff quinoa with a fork after cooking for best texture.
4. Heat olive oil in a pan over medium heat. Add red onion and sauté for 3 minutes until translucent.
5. In a large bowl, mix cooked quinoa, sautéed onion, black beans, avocado, lime juice, salt, and pepper. Tip: Add lime juice immediately to avocado to prevent browning.
6. Stuff each bell pepper with the quinoa mixture. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for an additional 10 minutes until peppers are tender. Tip: For extra crispiness, broil for the last 2 minutes.
8. Garnish with chopped cilantro before serving.

Loaded with creamy avocado and hearty quinoa, these peppers offer a satisfying crunch with every bite. Serve them with a drizzle of hot sauce or a side of vegan sour cream for an extra kick.

Vegan Avocado Ice Cream

Rethink dessert with this creamy, dreamy Vegan Avocado Ice Cream that’s as easy to make as it is delicious. Perfect for those hot summer days or when you’re craving something sweet without the guilt.

Ingredients

• 2 cups ripe avocado, mashed
• 1 cup coconut milk, full-fat
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. In a blender, combine 2 cups ripe avocado, mashed, 1 cup coconut milk, full-fat, 1/2 cup maple syrup, 1 tsp vanilla extract, 1 tbsp lemon juice, and 1/4 tsp salt.
2. Blend on high speed for 1-2 minutes until the mixture is completely smooth and no avocado chunks remain. Tip: Scrape down the sides of the blender as needed to ensure everything is well incorporated.
3. Pour the mixture into a loaf pan or a shallow dish, smoothing the top with a spatula.
4. Cover the dish with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
5. Freeze for at least 6 hours, or until firm. Tip: For the creamiest texture, stir the mixture every hour during the first 3 hours of freezing.
6. Once frozen, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Tip: Use a warm ice cream scoop for easier serving.

Zesty and rich, this ice cream boasts a velvety texture that melts perfectly on the tongue. Serve it in a chilled bowl with a drizzle of chocolate sauce or fresh berries for an extra touch of indulgence.

Vegan Avocado and Chickpea Sandwich Spread

Here’s how to whip up a spread that’s creamy, dreamy, and packed with protein. Hit your blender and let’s go!

Ingredients

• 1 cup chickpeas, drained and rinsed
• 1 ripe avocado, peeled and pitted
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

Instructions

1. Add 1 cup chickpeas, 1 ripe avocado, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to a food processor.
2. Process on high for 30 seconds, then scrape down the sides with a spatula.
3. Add 2 tbsp water and process for another 30 seconds until smooth. Tip: For extra creaminess, add water 1 tbsp at a time until desired consistency is reached.
4. Transfer the spread to a bowl and let it sit for 5 minutes to thicken slightly. Tip: This resting time allows the flavors to meld beautifully.
5. Give it a final stir before serving. Tip: For a spicy kick, mix in a pinch of cayenne pepper before the final stir.

Great for slathering on toast or as a veggie dip, this spread boasts a velvety texture with a zesty, rich flavor. Try it stuffed in a pita with crisp lettuce and juicy tomato slices for a satisfying crunch.

Vegan Avocado and Mango Smoothie

Overflowing with tropical vibes, this smoothie blends creamy avocado and sweet mango into a refreshing sip. Perfect for a quick breakfast or a post-workout boost, it’s a no-brainer for anyone craving something deliciously healthy.

Ingredients

• 1 cup almond milk
• 1 ripe avocado, peeled and pitted
• 1 cup frozen mango chunks
• 1 tbsp agave syrup
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions

1. Pour 1 cup almond milk into a blender.
2. Add 1 ripe avocado, peeled and pitted, to the blender.
3. Drop in 1 cup frozen mango chunks for a sweet, tropical flavor.
4. Drizzle 1 tbsp agave syrup into the mix for natural sweetness.
5. Sprinkle 1/2 tsp vanilla extract to enhance the flavors.
6. Top with 1 cup ice cubes to thicken the smoothie.
7. Blend on high for 45 seconds, or until completely smooth. Tip: If the mixture is too thick, add a splash more almond milk and blend again.
8. Stop the blender and scrape down the sides with a spatula to ensure everything is fully incorporated. Tip: This step guarantees a uniformly smooth texture.
9. Blend for an additional 15 seconds to achieve the perfect consistency. Tip: Listen for a smooth, vortex sound—it’s a sign your smoothie is ready.

Absolutely creamy with a hint of sweetness, this smoothie is a tropical escape in a glass. Serve it in a chilled mason jar with a sprig of mint for an Instagram-worthy presentation.

Vegan Avocado and Coconut Curry

Absolutely no one does creamy, dreamy vegan curry like this. Blend avocado and coconut for a sauce that’s rich, vibrant, and packed with flavor.

Ingredients

• 2 cups coconut milk
• 1 avocado, peeled and pitted
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp salt
• 1 cup vegetable broth
• 1 cup spinach, chopped
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large pan over medium heat (350°F).
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Blend avocado with coconut milk until smooth for a creamy base.
4. Stir in curry powder, turmeric, and salt to the onion mix, cook for 1 minute to toast spices.
5. Pour in the avocado-coconut blend and vegetable broth, bring to a simmer.
6. Add chopped spinach, cook until just wilted, about 2 minutes.
7. Squeeze lime juice over the curry, stir to combine.

Now, this curry boasts a velvety texture with a kick of spice and a hint of lime. Serve it over quinoa or with naan for scooping up every last bit.

Vegan Avocado and Spinach Lasagna

Slice into this game-changing vegan lasagna that’s packed with creamy avocado and fresh spinach. No dairy, no guilt—just layers of flavor that’ll make your taste buds dance.

Ingredients

• 12 lasagna noodles
• 2 cups spinach, chopped
• 2 avocados, mashed
• 1 cup vegan ricotta cheese
• 1 cup vegan mozzarella cheese, shredded
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt

Instructions

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions, then drain and set aside.
3. In a bowl, mix mashed avocados, chopped spinach, vegan ricotta, garlic powder, and salt until well combined.
4. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish.
5. Layer 4 lasagna noodles over the sauce, then spread half of the avocado-spinach mixture on top.
6. Repeat layers: sauce, noodles, remaining avocado-spinach mixture, and finish with a layer of noodles and remaining sauce.
7. Sprinkle vegan mozzarella cheese evenly over the top.
8. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until cheese is bubbly.
9. Let lasagna rest for 10 minutes before slicing.

Just out of the oven, this lasagna boasts a creamy texture with a hint of freshness from the spinach. Serve it with a side of garlic bread or a crisp salad for a complete meal that’s as satisfying to eat as it is to look at.

Vegan Avocado and Walnut Pesto

Packed with bold flavors, this vegan twist on classic pesto swaps in creamy avocado and crunchy walnuts for a dairy-free delight that’s ready in minutes.

Ingredients

• 2 cups fresh basil leaves
• 1 ripe avocado, peeled and pitted
• 1/2 cup walnuts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic
• 1/2 tsp salt

Instructions

1. Toast walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant.
2. Combine basil, avocado, toasted walnuts, olive oil, lemon juice, garlic, and salt in a food processor.
3. Process on high for 1 minute, scrape down the sides, then process for another 30 seconds until smooth.
4. Tip: For a thinner consistency, add 1 tbsp of water at a time until desired texture is reached.
5. Tip: Store pesto in an airtight container with a layer of olive oil on top to prevent browning.
6. Tip: Double the recipe and freeze in ice cube trays for easy single servings.

Outrageously creamy with a nutty crunch, this pesto clings perfectly to pasta or slathers boldly on toast. Try it as a vibrant base for vegan pizza or dolloped over roasted veggies for a flavor boost.

Vegan Avocado and Banana Pancakes

Craving something sweet yet wholesome? These vegan avocado and banana pancakes blend creamy textures with a natural sweetness, perfect for a guilt-free breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 ripe banana, mashed
• 1/2 ripe avocado, mashed
• 1 cup almond milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1 mashed banana, 1/2 mashed avocado, 1 cup almond milk, 1 tbsp melted coconut oil, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). For evenly golden pancakes, wait until the skillet is properly heated.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes.
6. Flip carefully. Cook for another 1-2 minutes until golden brown. Keep pancakes warm in a 200°F oven if making a batch.
7. Serve immediately. For extra flair, top with sliced bananas, a drizzle of maple syrup, or a sprinkle of chia seeds.

Wholesome and satisfying, these pancakes offer a fluffy interior with a slight crisp edge. The avocado adds a rich creaminess, while the banana ensures they’re naturally sweet. Try stacking them high with a dollop of almond butter for an Instagram-worthy breakfast.

Vegan Avocado and Lentil Soup

Bold flavors and creamy textures collide in this vegan avocado and lentil soup. It’s a nutrient-packed bowl that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup dried lentils
• 4 cups vegetable broth
• 1 ripe avocado
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté for 5 minutes, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Add 1 cup dried lentils and 4 cups vegetable broth to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, until lentils are tender.
6. While the soup cooks, mash 1 ripe avocado with 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until smooth.
7. Once the lentils are cooked, remove the pot from heat and let it cool slightly.
8. Blend half of the soup until smooth, then return it to the pot for a creamy yet chunky texture.
9. Stir in the mashed avocado mixture until fully incorporated.

Zesty lime and creamy avocado elevate the earthy lentils, creating a soup that’s both refreshing and satisfying. Serve with a drizzle of olive oil and extra lime wedges for a bright finish.

Vegan Avocado and Chocolate Chip Cookies

Bake your way to bliss with these Vegan Avocado and Chocolate Chip Cookies—soft, chewy, and packed with healthy fats. No one will guess the secret ingredient!

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mashed avocado
• 1/4 cup coconut oil, melted
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, mix 1/2 cup mashed avocado, 1/4 cup melted coconut oil, 1/2 cup brown sugar, and 1 tsp vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in 1/2 cup vegan chocolate chips evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra chewy cookies, slightly underbake them.
9. Store in an airtight container at room temperature for up to 3 days. Tip: Freeze dough balls for fresh cookies anytime.

Rich in flavor with a melt-in-your-mouth texture, these cookies are a game-changer. Serve them slightly warm with a dollop of coconut whipped cream for an indulgent twist.

Conclusion

Kickstart your journey to healthy living with these 16 delicious vegan avocado recipes that promise to delight your taste buds while nourishing your body. Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!