Vegan mayonnaise got you down? It is expensive from the grocery store and doesn’t compare in flavor to fresh, homemade mayonnaise. Many brands contain soy which is a common allergen. Avocado mayonnaise is egg free, diary free, soy free and nut free.
Do you miss rich, silky delicious mayonnaise? There is nothing like tomato juice mingling with mayo in a veggie wrap. It is the ingredient that pulls a dish together and adds a creamy mouth-feel. Sometimes you don’t realize how much you enjoy foods until you can’t (choose not to) eat them anymore.
Our family has eliminated eggs because of allergies. Healing from food allergies is a journey. There are times that your body tolerates something and then decides it has had enough and you will need to eliminate that food for a while. We recently found out (through food testing) that we have a minor chicken egg intolerance so we are taking a break from eggs while our ducklings grow up.
Eating simply and with as many fresh, whole foods as possible is my goal for my family’s meals, and that is how I ended up making green mayonnaise. Vegan mayo exists at our grocery store but has a lot of ingredients to make up for the missing eggs, and that is not really what I want for our food. Avocado Mayonnaise is the perfect solution and takes minutes to whip up in the blender.
2 simple ingredients for rich, creamy vegan mayonnaise
Traditionally mayonnaise is made by emulsifying oil with an egg. I made a video all about how to make it with our farm-fresh eggs. Guess what; the process is the same for avocado mayonnaise. You simply blend the avocado and then (while blender is still running) drizzle oil into the avocado until you reach the consistency you are looking for.
All you need is avocado and some oil. It is essential to use a healthy, cold pressed oil because, believe me, you will eat a lot of this. I prefer avocado oil when making homemade mayo. It has a very light flavor unlike olive oil and does not solidify like coconut oil. It also emulsifies easily.
The more oil you use, the more it tastes like mayonnaise. My oldest son hates avocado. I have made so many different guacamoles, and despite his good attitude and willingness to try them all, he just couldn’t get over that avocado flavor.
Guess what, he loves avocado mayonnaise, especially with fresh pico de gallo salsa! His brothers are not so happy about this transformation because now they have to share with him, but I am tickled to bits. Avocados are rich in healthy fats that help you absorb fat-soluble vitamins like vitamins A, D, and K, helping you make the most of the leafy greens used to wrap up your gluten-free tacos.
Guacamole that doesn’t turn brown!
If you are like me and love that avocado flavor, then this will be an epiphany for you. Adding a small amount of oil (2-4 Tablespoons works great), lemon, onion, and cilantro will make rich, silky guacamole that won’t turn brown. Stop right there; you read that right.
Mixing in some oil will keep your guacamole fresh, and prevent it from turning brown. You can even mix it up the day before you want to use it, keep it in the fridge and serve it fresh and green. It won’t even have that old taste that avocado so quickly takes on. This hack is a Mexican food lover’s dream right here!
Use avocado mayonnaise the same way you use traditional mayo or guacamole; it works great either way! I have written both variations for you in the recipe below. I have even used it to make dairy-free soup creamy and thick. How do you plan to use this recipe?
Avocado Mayonnaise
Rich, silky mayo made with avocado instead of eggs.
- Ingredients:
- 2 ripe avocados pitted and scooped out of the skins
- 1/2-1 cup avocado oil
Optional Ingredients:
- juice from 1/2 of a lemon
- 1/2 tsp of salt (or more to taste)
- 1/8 teaspoon of mustard
Guacamole style:
- 2 ripe avocados pitted and scooped out of the skins
- 1/4-1/2 cup avocado oil
- juice from 1/2 of a lemon, 1 small lime or 2 key limes
- 1/2 tsp of salt (or more to taste)
- 1/4 bunch of cilantro leaves
- 1 medium onion (optional)
- This is more of a method than a recipe.
- Start by placing the avocados, and any optional ingredients you want to use into a high-speed blender. Blend until smooth.
- There is no need to measure the oil.
- With the blender running, slowly drizzle the oil into the avocados until you reach the consistency you desire. I like to add the oil until it is very silky, and has the consistency of regular mayo (not the fake jello-stuff like miracle whip). There is only so much oil that can be emulsified with an avocado so if the oil is pooling on top and no longer mixing into your mayo then that is all the oil you need.
- Mix in the cilantro and add more salt if needed.
