National Avocado Day: 8 avocado tricks every vegan secretly swears by

Avocados are having a moment. Actually, they’ve been having a moment for about a decade now—and we’re not mad about it.

Whether you’re team toast, guac loyalist, or someone who eats it straight from the peel with a spoon (no judgment), there’s a reason this fruit reigns supreme in the plant-based world.

But beyond the basic brunch plate, avocados are a low-key powerhouse that vegans have been hacking for years.

Creamy, nutrient-dense, and wildly versatile, they slip into recipes where you’d least expect them—making things richer, smoother, and more satisfying without a single drop of dairy.

So in honor of National Avocado Day, here are seven tricks that vegan home cooks, snackers, and meal-preppers quietly swear by. Some are practical, some are unexpected, and all are designed to make your avocado obsession even more delicious.

1. Use it to make next-level pasta sauce

Let’s start strong. If you’ve never blended an avocado into your pasta sauce, you’re missing out on peak creaminess with zero dairy.

Just mash one ripe avocado with garlic, lemon juice, olive oil, salt, and a handful of fresh basil or cilantro. Blend until smooth, then toss it with warm noodles.

The result? A luscious, tangy, herbaceous sauce that clings to pasta like a dream. It’s somewhere between a pesto and an Alfredo—minus the cashews, cooking time, or soaking.

Bonus tip: Add spinach or arugula for extra greens. Or throw in nutritional yeast for a cheesy edge without the cheese.

2. Freeze ripe ones for smoothies and desserts

Avocados and freezers don’t usually appear in the same sentence, but hear me out. Once your avo starts to tip past peak ripeness, peel, cube, and freeze it in an airtight container.

When blended, frozen avocado turns silky-smooth—perfect for smoothies, mousses, or even vegan ice cream. It thickens like banana but brings a subtle, buttery flavor that doesn’t scream “green.”

Try it in a chocolate avocado mousse with cocoa powder, maple syrup, plant milk, and a dash of sea salt. It’s indulgent, nutrient-packed, and just happens to be good for your heart.

3. Sub it into baked goods (yes, really)

You’ve probably heard of replacing eggs with flaxseed or banana, but avocado? It’s a game-changer.

Swapping mashed avocado for butter or oil in baked recipes adds moisture and healthy fats without losing richness.

Start with brownies. Use about half an avocado per 1/4 cup of butter or oil. The result is fudgy, dense, and a little extra gooey—in the best way.

One reader told us they started sneaking avocado into muffins for their toddler, and now the whole family’s on board. It’s stealth health at its finest.

4. Make it your mayo (and aioli and dip)

Mayonnaise is one of those ingredients that feels hard to replicate when you first go vegan. But avocados, with a little tweaking, can totally fill the void.

For a basic avo mayo, blend ripe avocado with lemon juice, olive oil, garlic powder, and a splash of plant milk.

Want it more decadent? Add roasted garlic and smoked paprika for a smoky aioli that’s incredible on sandwiches, wraps, or fries.

And if you’re feeling wild, try folding in sriracha or chipotle for heat. You’ll never miss the egg-based stuff.

5. Extend the life of your avocado (and your sanity)

We’ve all faced the heartbreak of opening an avocado too early—or worse, finding it brown and sad the next day.

Here’s the trick: once cut, store the unused half with a thin layer of lemon or lime juice and keep it in an airtight container. For bonus freshness, keep the pit in.

Still browning too fast? Try this hack: place the avocado half in a container with a chunk of chopped onion. The sulfur in the onion slows oxidation, keeping the avocado greener for longer.

Is it weird? Slightly. Does it work? Absolutely.

6. Mash it into your tofu scramble

Avocado on top of a tofu scramble? Classic. Avocado in the scramble? Underrated.

Mashing half an avocado into your scramble near the end of cooking makes the texture irresistibly creamy—especially if your tofu’s a little dry. Add cumin, turmeric, black salt (for that eggy flavor), and your veggies of choice.

It’s cozy, filling, and nutrient-dense without feeling heavy.

Pro tip: Try this technique in breakfast burritos for a rich, melty finish that holds everything together.

7. Don’t toss the pit (well, not right away)

Okay, this one’s a little offbeat—but hear us out.

Avocado pits contain antioxidants, and while research is still emerging, some people dry and grind them to use in smoothies or teas.

The flavor is earthy and bitter, so it’s not for everyone, but it can be an interesting experiment if you’re into DIY superfood culture.

Just be sure to dry the pit completely and blend it into a fine powder (a high-speed blender is key here).

If that feels like a stretch, try using the pit to grow your own avocado plant. Toothpicks, water glass, windowsill—it’s nostalgic science project energy with a sustainability twist.

8. Pamper your skin with a DIY face mask

Avocados aren’t just food—they’re skincare, too.

Thanks to their high content of healthy fats, antioxidants, and vitamins E and C, avocados can soothe and nourish your skin from the outside in.

Mash half a ripe avocado with a teaspoon of agave or maple syrup and a splash of oat milk or aloe gel. Smooth it over your face, leave it on for 10–15 minutes, then rinse with warm water. Your skin will feel soft, hydrated, and happy.

It’s especially great after sun exposure or when your face is feeling dull or dry. Plus, it’s a fun, no-waste way to use that avocado half you forgot in the fridge.

Why it matters

Yes, avocados are trendy. But their appeal isn’t just aesthetic or flavor-based. They’re packed with heart-healthy monounsaturated fats, potassium, fiber, and folate.

For plant-based eaters, they’re a delicious way to round out meals, boost satiety, and add richness without processed ingredients.

Plus, using avocados creatively helps reduce food waste. Those overripe or soft avocados that might've been tossed? Now they’re mousse, mayo, or muffins.

The bigger picture? More satisfying plant-based meals mean more people sticking with sustainable food choices long-term. It’s good for your body, great for your tastebuds, and better for the planet.

So this National Avocado Day, go beyond toast. Try a new trick. Get a little weird in the best way.

Avocados are here to stay. Let’s make the most of them.