Simple Raw, Vegan Avocado Mayonnaise
August 1, 2013

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I’m so happy you all liked the chia seed pudding tutorial! A few folks have already told me on Facebook that they tried (and had success with) the recipe. Thanks, also, for sharing your favorite serving suggestions. I’m excited to explore some of them.

After profiling Hampton Creek Foods’ Just Mayo on Monday, I got to thinking about mayonnaise, and how I might prepare a plant-based version of my own. To do this, I of course enlisted the help of my favorite fruit, the mighty avocado.

I’ve made tons of avocado dressings before, but never a mayonnaise. I was delighted with how easy it was to create something as creamy and rich as real mayo. This recipe may not give you the characteristic color of mayonnaise, but it does give you the flavor and the silky texture–with the added boost of heart healthy, polyunsaturated fats, a nice dose of Vitamin E, and without  any trampling on our animal friends. And that, if you ask me, makes it a pretty great alternative.

Simple Raw, Vegan Avocado Mayonnaise

Author -

Ingredients

  • 1 small or medium Haas avocado cut in half, pit removed, and flesh scooped out
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard optional
  • 1/8 to 1/4 teaspoon sea salt adjust to taste
  • 2 tablespoons olive oil

Instructions

  • Add the avocado, lemon, mustard (if using) and salt to a food processor or high speed blender and process till it's blended up well. Stop a few times to scrape the bowl down if need be.
  • With the motor running, drizzle in your olive oil. Continue blending till the mixture has taken on a creamy, light texture.
  • Makes 1/2 to 3/4 cup (depending on the size of your avocado).

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You can definitely leave the olive oil out, but if you want to create a truly emulsified, silky “mayo,” I’d recommend you leave it in.

So there you have it: a Thursday night express post. I made this mayo today and am now excited to think about fun ways to use it in the next few days. Ideas are welcome!

xo

 

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    48 Comments
  1. I am not vegan, but I am trying to eat healthier, more raw foods and stuff. This seems like such a great idea! I was googling subbing mayo with avocado for a pasta salad I love, this would be great for that. Also mayo kind of freaks me out, and the smell… ick. This would probably be nice with lime juice too 🙂

    • Hey CJ!

      You could, though the texture of the mayonnaise will be really hard and need to soften as soon as you store it in the fridge. Personally, I wouldn’t want the coconut flavor here (I like the lemon to shine through), but it’s definitely possible.

      G

    • Hi Ann,

      If you store it with a few thinly sliced lemon or lime peels resting on top, the browning can be avoided for a couple days!

      G

  2. I love vegan sauces and dips. I’ll have to give this one a try. Although I love avocados I wonder if there’s a way to change the color more red.

  3. I’ve always hated mayo–even vegan mayo–but I think avocado mayo is something I can get behind! As for uses, I could see this being great in potato salad or chickpea salad. Particularly in a chickpea salad sandwich with chopped celery and carrot in it. And then a sliced tomato and lettuce. Obviously I’ve given this some thought! Thanks for the great recipe and for having it be soy free!

  4. The mighty avocado has got to be my one of my top five foods of all time…beyond it’s deliciousness, and easy tummy friendliness, it’s so gorgeous that the mere sight of that thick, creamy green goo sends shivers up my spine:)
    (Gosh, your photos in general have been incredible lately!)

    Fyi, Gena – I’m still having lots of problems getting a connection to your site

    • Oh, curses. I switched servers recently and was hoping that would fix the issues for good, but apparently they persist. Thanks for the head’s up — I’m going to consult some of the techie gurus in my life and see if they can advise. And thanks re: the photos lately! I’m learning, bit by bit…

  5. I’ve never liked mayo – this looks way better than the real thing! Yum! How long do you think it keeps in the fridge?

  6. Nice work. Your raw mayo will definitely be put on my to make list.

    mmmm, I wonder how we could turn it into raw wasabi

  7. This is great! I am going to have to try this. Another good mayo alternative is tahini and lemon juice, works great. Especially in potato salads:)

  8. I love the colour and creaminess and can imagine this would be great in lots of ways – on a salad sandwich, in a potato salad or with crumbed tofu nuggets. Yum.

    • OMG, yes! The idea of sweet potato fries with this avocado mayonnaise just made my head explode – in a good way. 🙂 I’m going to serve this tonight, can’t wait!

  9. Hmm…I’ve never been a huge mayonnaise fan, vegan or not, but this looks creamy and delicious! As for ideas on how to use it, I think it would be great somehow in a nori roll, especially in one that traditionally uses mayo. Also, you could use it in your hair – and, no, I’m not kidding! I love home beauty treatments, and I make something very similar to this, except I use sesame oil for the olive oil and powdered ginger instead of sea salt. It works as a great all-natural conditioner. You probably think I’m crazy, but let me know how it turns out if you actually try it!

  10. I’d love to see a veganized BLAT sandwich with really good tomatoes, lettuce, and avocado mayo on a savory, smoky, nutty cracker to stand in for the bacon…