This creamy, tasty, vegan Avocado Mayo gives a healthy boost to all your sandwiches, dips, and salads.
My first experience with avocado mayo was during my first round of Whole30 nearly a decade ago. I came across the recipe in a popular cookbook, but I didn’t love it. The recipe was similar to this one but called for avocado oil and an egg yolk. I won’t yuck your yum if you love avocado mayo made that way, but it just wasn’t for me. Enter this new, improved, and delicious version – made with real avocado.
This avocado mayo is so creamy and delish, you might find yourself eating it by the spoonful (and you’ll probably enjoy it!). There is a bit of tang from the lemon and vinegar, combined with a hint of warmth from the Dijon mustard and garlic. I prefer using olive oil over avocado oil, maybe because of my initial experience with the other recipe, but feel free to use any oil you like.
Not only is avocado mayo delicious, but it is also easy to make. With just six ingredients and a few minutes of prepping, you’ll be happy to whip it up next time you need mayo. The best part is that it is super versatile. You will find yourself adding it to veggie and deli sandwiches, game day dips, juicy burgers, and all types of salads.
Is Avocado Mayo Healthy?
Avocado mayo can be a great alternative to traditional mayonnaise, especially if you’re looking for something plant-based and packed with natural flavors. This one is made with real avocados, which makes it extra rich and creamy. Although it’s high in fat, it mostly comes from avocados, also known for their nutrient-dense profile. This mayo offers a delicious way to add flavor to your meals while staying compatible with a range of dietary preferences, including vegan, gluten-free, Paleo, Whole30, and keto. As with anything, eating this mayo in moderation is key, but with this recipe, you can feel good about making a more wholesome choice for your spreads and dips.
The Right Tools For the Job
Years ago, when my sister-in-law introduced me to Whole30, she sent me a small food processor as a starter gift, which she said I would need for making mayo. This made life a lot easier. If you don’t have a food processor, an immersion blender is great, too. A fork will also work, but the results will not be as smooth. Make sure to mash the avocado into a smooth paste and whisk the oil in slowly. This should help you achieve a good texture for your avocado mayo.
How to Make Ahead and Store
Avocado mayo can be made ahead and stored in an airtight container, like a cute mason jar, in the fridge for 3 to 4 days.
Serving Suggestions
Since we’re in the middle of a heat wave here in New York, I am uncontrollably writing about, craving, and making all things barbecue. Use this creamy avocado mayo as a topping on your fresh-from-the-grill burgers and sandwiches. Some of my favorite healthy burgers are these juicy Cajun Burgers and Sweet Potato Quinoa Veggie Burgers. You can also use avocado mayo as a healthy alternative in side dishes like Macaroni Salad, zesty Ranch Potato Salad, and Apple Coleslaw.
Ingredients
- 1 medium avocado
- 1 teaspoon apple cider vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 2 to 3 tablespoons avocado oil or olive oil
- Salt to taste
Instructions
- Cut the avocado in half, remove the pit, and scoop the insides into a food processor or blender.
- Add the apple cider vinegar, lemon juice, Dijon mustard, minced garlic, and 2 tablespoons of the oil to the food processor or blender. Blend until smooth and creamy.
- If a creamier texture is desired, add the remaining tablespoon of oil and blend again. Season with salt to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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