12 Best Substitutes For Avocado

Avocados have claimed their spot at the top for the most beloved and versatile fruits around. But, with popularity often comes attitude, and boy can they be temperamental. One moment, they're hard enough to place baseball with, and the next, they've turned into something that can only be described as resembling chocolate pudding encased by a hard lumpy shell of disappointment. Oftentimes, it's really not that difficult to tell that your avocado has gone bad. For those of you who have missed the brief window of ripeness, check out these best substitutes for avocados.

The famous fatty fruit has been enjoyed for nearly 10,000 years by humans, per Avocados From Mexico. The source goes on to state that it's thought that the Mesoamerican tribes domesticated the trees about 5,000 years ago. Just think, because of all that, millennials can enjoy overpriced avocado toast in almost any brunch restaurant across the United States.

Sometimes, avocado hacks can help ripen or delay ripening. Unfortunately, we've all been there, disappointed with a browning avocado in one hand and a mouthwatering recipe in the other. Here's what to do when your avocado has let you down.

Avocado is made up mostly of healthy fats, per Medical News Today, which is why it makes a fantastic substitute for butter on toast. Like butter or oil, avocado can add a density to baked goods that go unparalleled. Seriously, you should try adding avocado to your brownie mix for the richest, densest brownies you could sink your teeth into. When there's no avocado to mash into the mix, try using nut butter.

Peanut butter, almond butter, cashew butter... well, any type of nut butter will do. The National Peanut Board recommends using it in place of butter because it's dense and delicious with about half of the fat content. If you were planning to swap butter for avocados, go one step further and swap it out for nut butter when baking. Try peanut butter for a universal favorite flavor, almond butter paired with dark chocolate, or cashew butter for a more subtle flavor.

Even if you didn't grow up there, you may have heard that Midwesterners put mayonnaise in everything from salads to cake. And they really are onto something, because mayo adds density and moisture to almost anything it touches. With a similar mouthfeel to mashed avocado, it's no wonder that the two can be used interchangeably.

Dark chocolate is often involved in baked goods that use avocados because they mask the flavor of the fruit. Because mayo is almost flavorless, you can use mayonnaise as a substitute for avocado in any flavor of baked goods. Consider using mayo in your next batch of muffins, or add mayonnaise to your cake and see what happens. It's one of those combinations that seem ridiculous until you try it, like the famous peanut butter, bacon, and banana sandwich.

Adding mayo to anything makes it just plain delicious, so it's worth the try if your avocados aren't ripe yet.

Our next favorite substitute for avocados when baking is a fall-time favorite: pumpkin. It doesn't have to be pumpkin spice season for this orange gourd to make an appearance in our baked goods. For any baked recipe that calls for avocado, try swapping it with pumpkin puree. And don't feel guilty about reaching for the canned stuff. Using canned pumpkin is an elite move because it's consistent, easy to use, and just flat-out tastes better than raw pumpkin.

You could do your research and find the best and worst canned pumpkin brands, but really any can you go with will get the job done. Pureed pumpkin infuses an element of sweetness into the mix while adding density. Baking with pumpkin is easy to do and can take the worry out of finding just the right avocado to cook with, or timing the ripening process perfectly. No more hiding your avocados in cool dark paper bags, or sunny window sills just to be disappointed. Try using ol' reliable canned pumpkin next time.

Don't get us wrong, we love a good ripe avocado. And we think we can all agree that there's nothing better than sliced or mashed avocado on a sandwich. It adds richness, and flavor, and, let's be honest, that layer of fat is to die for. What are you to do if your fruit bowl is empty? Try using tahini.

Tahini is made from ground sesame seeds and is a creamer version of nut butter. It's the ingredient added alongside olive oil to make hummus so dense and delicious. When whisked with water, it lightens up and becomes extremely creamy. Although tahini has a slightly bitter flavor, it can be mixed with lemon juice, garlic, and maple syrup to produce the creamiest drool-worthy sandwich spread around. Tahini can be used to make all sorts of spreads and sauces, like green goddess tahini dip, or lemon tahini dressing. Ever heard of peanut butter on a burger? Well, this is the beginner's version of that, and it's just delightful.

When added to a salad, avocado helps to mellow out the tartness of the dressing, while adding texture to the leafy mix. Because it's a versatile fruit that can be added to almost anything, sweet or savory, it's no wonder it takes center stage when it comes to salads. Avocados are quite fatty, and although it's a healthy kind of fat, tofu can be a low-calorie, high-protein alternative to chop up and toss into the mix. We chose firm tofu because it is the most versatile tofu type, as explained by Tofupedia.

In fact, firm tofu is one of the absolute best ingredients to elevate your salad because it's mild in flavor like avocado, soft in texture, and absorbs flavor beautifully. That means, there's no possible way that it won't fit in with your veggies, fruits, leafy greens, and salad dressing. It can be chopped, crumbled, marinated, or even baked before it's added.

Everyone loves the guest that brings guacamole to the party. As avocado sales have soared over the years, per The Washington Post, our love of guac has soared right along with it. If you are unable to get perfectly ripe avocados in time for your get-together, consider swapping the fruit for a bean.

Blend or mash beans just like you would an avocado, and heck, even add the same ingredients you would when making your famous crave-worthy guacamole recipe.

Blended avocado and blended beans have a similar mild flavor and creamy texture. When choosing your variety of beans, remember that the softer the bean, the creamier the dip. While most any bean will work just fine, we recommend canned white navy beans for the smoothest texture possible. If you're looking for that tried-and-true bright green appearance, try using edamame beans instead, and blending in a little olive oil. When it comes to homemade dip, we know it's a chip's best friend. Don't clip its wings! Dollop bean dip on salads, spread it on sandwiches, and even mix it into pasta or soups.

Tacos and avocados go together like peanut butter and jelly. Avocados add denseness, creaminess, and a mild break from the intense flavors that accompany our favorite little corn envelopes. But what do you do when you open your avocado only to find disappointment encased in brown mush? Do not fear, aioli is here to save the day and make a fantastic substitute for avocado.

If you've ever had a fish taco, you know that classic chipotle aioli is an elite taco ingredient. Who knew so much punch could fit into one little drizzle of sauce? Let's not let fish tacos have all the fun, as aioli is incredible on any taco — you just have to flavor it right.

Per Brittannica, aioli was originally a Mediterranean-flavored and emulsified olive oil, resembling the texture of mayonnaise. Today's common aioli looks pretty similar but is often made using mayonnaise and other spices, aromatics, and flavorings. As Webstraunt explains, technically, aioli is comprised of olive oil and garlic, while mayonnaise is a separate sauce, but the two are used almost interchangeably these days, so it's no wonder aioli makes the perfect substitute for avocado, especially when it comes to tacos.

If you've ever known the wonders of an avocado smoothie, then you know this creamy drink is just about the smoothest thing on the planet. They make milkshakes look like old news, and taste like a fluffy, dreamy, silken paradise. A banana avocado smoothie for breakfast or dessert hits the spot, and feels like a true indulgence, when in fact, it's actually made with plant-based, whole food ingredients. It's important to use ripe, fresh, or frozen avocado in smoothies because the flavor is quite unmasked. So when your avocado has turned to the dark side, you may have to look into alternatives.

Silken tofu, firm tofu's less popular sister, is a perfect substitute for avocado in smoothies. Once blended, it holds a similar texture to avocado, has a mild flavor, and helps to solidify and bring density to any frozen blended beverage. While this may seem like an unconventional way to use tofu, silken tofu is no stranger to the blender. It can be used to make pudding, smoothies, shakes, custard, and even chocolate pie. Try using silken tofu as a substitute for avocado in your next smoothie adventure.

If you don't eat eggs because of an allergy or dietary preference, then you are no stranger to the mashed banana when it comes to baking. In fact, you've probably grown to love the sweet flavor and moist texture that mashed bananas bring to baked goods. Anyone who has enjoyed a dense slice of banana bread can relate. While we've talked about pumpkin, mayonnaise, and nut butter being fantastic substitutes for avocado when it comes to baked goods, bananas seem to take the cake (pun intended). Not only do they help bind the backed good and add density, but they are loaded with natural sugars, giving a super sweet boost to your creation.

Because of their creamy texture, frozen bananas also make a great substitution for avocados when it comes to smoothies. The biggest mistake people make with smoothies is that they forget to add a creamy element, and frozen bananas get the job done. They have an ice cream-like texture and sweetness, so they can transform any smoothie into a shake, a superpower that bananas and avocados have in common. We suggest peeling your bananas, chopping them into slices, and then freezing them in a reusable freezer baggie for up to three months.

Nothing completes a bowl of spicy chili like a fan of freshly sliced avocado. It helps to mellow out the acidic tomatoes and lime and helps your palate take a break from the aromatic spices that may or may not burn the tip of your tongue. Unfortunately, when avocado reserve runs dry, eating spicy foods can be quite a feat to undertake.

The Cleveland Clinic suggests using dairy to cool down your tongue when the peppers you've eaten have a little too much pep in their step. Casein, the protein found in dairy, helps to break down capsaicin, the active component in chili peppers. So what better topping for your spicy chili than sour cream or Greek yogurt? We've decided to recommend Greek yogurt over regular yogurt because it has quite a bit more fat, which helps to mellow out spicy flavors, and more closely resembles avocado. Not only does Greek yogurt make a great substitute for avocado, but avocado makes a great substitute for Greek yogurt, too.

Avocado toast is the perfect recipe for busy mornings, hearty snacks, and bougie brunches. The fatty spread coupled with the crunchy toast, topped with just about anything you could fathom... how could it get any better than that?

When avocados aren't an option, there is a substitute that certainly holds its own. It comes from the world of Greek cheese and has the same buttery, density goodness that avocados have bestowed upon our brunches. This creamy cheese spreads like a dream and can be paired with either sweet or savory toppings, much like avocado.

Manouri is creamy yet feta-like. It's a semi-soft rindless cheese with a fresh, mild, and lemony flavor. When avocado can't hold its own, try spreading manouri onto a crunchy slice of sourdough, and top with caramelized onions or honey. Try sprinkling hemp seeds or toasted almond slivers on top, or pairing the cheese with sliced cucumber or fresh herbs. If it pairs well with avocado, then it pairs well with manouri.

Avocado icing and avocado pudding are perhaps two of the most decadent sweets on the planet made from plant-based whole food. They're rich, smooth, and dense as can be, but if your avocado starts growing those little strings and changing color, it may be time to reach for an alternative.

If you planned on making avocado pudding, whip, or icing but your avocado has gone bad, you may still be in luck. While crème fraiche is much lighter than blended avocado, it has a similar mouthfeel and mild flavor. Try using crème fraiche as a substitute for avocado for your whipped desserts. Although it may sound intimidating, making crème fraiche is much easier to make than you might think. Your basic crème fraiche recipe is made with just two ingredients, cream, and buttermilk. Use it to top your cooled cupcakes, use it as whipped cream, or in your pudding, or even use it like you would an avocado crema on soup.