August 1, 2013
(last updated September 2, 2020) 
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).
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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Categories: Dips,
Dressings
Method: Blender
Dietary Preferences: Gluten Free, No Oil, Raw, Soy Free, Tree Nut Free, Vegan
Method: Blender
Dietary Preferences: Gluten Free, No Oil, Raw, Soy Free, Tree Nut Free, Vegan
Leave a Comment
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 ๐
Can you use coconut oil instead of olive oil?
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
how long does it last with out turning brown ?
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
What a fantastic idea!
Omg I’m so excited to try this
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.
Made this last night. Awesome. I added a little chilli to it for extra zing. Great post.
This is such a great idea and so simple. Thanks!
So. What CAN’T avocado do?
Looks super yum!
Nothing! It does it all ๐
Yum!!
Another instant Gena classic!! ๐
i made vegan pesto last night and it was delightful. I am sure mayo are delicious. Have you tried adding soaked cashew nuts for more creamy texture?
No, but it’s a good thought!
I adore avocado mayo! I put fresh basil in mine, too (great way to use up the extra in your garden!). ๐
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!
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…
Sorry to be the bearer here, Gena. (I’m using Google Chrome.)
I’ve never liked mayo – this looks way better than the real thing! Yum! How long do you think it keeps in the fridge?
I’d say 2-3 days; the lemon should keep it from going overly brown.
Thanks! ๐
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
Now, that’s a thought!
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:)
Oh, definitely. I love tahini as a mayo stand in.
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.
I’ve made some wonderful “crab cakes” using hearts of palm and avocado mayo. It truly shocks me how versatile the avocado is. It makes me so happy every time I discover a new use for it!
This would be scrummy on a veggie burger! Or in a wrap ๐ Love plant-based fats
def with sweet potato fries and a simple ketchup. chips with mayo was something I first tried in Amsterdam and love so much, had sweet potato wedges with a basil mayonnaise recently which was a nice change too and I’m dying to try this version: http://www.thefirstmess.com/2012/03/04/frites-with-dip/
OMG, yes! The idea of sweet potato fries with this avocado mayonnaise just made my head explode – in a good way. ๐ I’m going to serve this tonight, can’t wait!
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!
Doesn’t sound like a joke to me! Sounds like a great idea.
Exactly!
Oh and Gena I made this and can you say “DIVINE”?!!! Thank you so much.
Hooray! I’m glad the recipe was a success.
This is such a great go-to for not using mayo, I always opt for something like this and I can’t get enough of avocados haha.
Mock “egg” salad with tofu, of course.
Yes. Oh yes.
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…
Oh man, I forgot about your eggplant bacon, which would work just as well! https://www.thefullhelping.com/eggplant-bacon-raw-and-vegan/
This is making the wheels turn…
http://www.fettlevegan.com/4/post/2012/07/coconut-bacon.html