I haven’t met many people that don’t like mayonnaise, especially my avocado vegan mayonnaise. And why wouldn’t you like it? It’s creamy and it goes with everything!
However, I’ve noticed, and I am sure you have too, that not all mayonnaise is created equal.
Some boast “low-fat” and are full of sugar instead.
Or claim to be “whole-egg” but has a list of twenty ingredients many with strange chemical names.
But, mayonnaise can be good for you!
The thing is, oil is not bad for you and fat is not bad for you.
There are antioxidants, vitamins and minerals that are fat-soluble. These things are good for you. Therefore, if you remove the fats then you remove some of the goodness.
The key, as always, is eating in moderation. Respect the fact that fats are an energy source just like carbs are. And eat everything in moderation.
For years I have been making my own mayonnaise. Usually, it’s been the whole egg yolk with mustard, vinegar, oil and seasoning.
However, lately, I’ve been making an egg-free easy avocado vegan mayonnaise version. It’s pretty damn good!
I love it mixed with tuna to make sandwiches or sushi, atop homemade okonomiyaki and with my sweet potato fries.
This avocado vegan mayonnaise is that versatile, it really does go with everything.
A word of caution with the olive oil- I took the photo with mine because I love the green can; however, as olive oil can make bitter mayo I recommend using a neutral flavoured oil, like grapeseed, instead.
Makes about 1 cup (4 servings) of avocado vegan mayonnaise
- 1 large avocado (pulp only)
- 30ml (2T) white wine or apple cider vinegar
- 120ml (1/2c) light flavoured oil (I recommend grapeseed)
- 3g (1/2t) mustard/wasabi/chilli oil or similar
- salt to taste
- Place all ingredients into a blender, or a stick mixer vase. Blend.
- Add more salt, mustard (or similar) and vinegar to taste.
- Taste. Return to step three if it needs adjusting.
- Serve and enjoy!
Storing your avocado vegan mayonnaise:
With one cup of mayo, it’s likely you’ll have more than you need for one meal. Place in an airtight container in the fridge for up to a week.
As it’s made with avo, expect that the top layer of mayo will brown a little. Avocado naturally reacts with the oxygen in the air. Therefore, it’s still fine to eat.
You can add extra lemon juice and vinegar to help to prevent this, or smooth the mayo and add a thin layer of oil on the top. Although, these options will impact the flavour balance so add with caution.