One taste of this healthy avocado mayo recipe, and you might never want to go back to regular mayonnaise again!
Have you tried avocado mayonnaise?
What started out as an unusual health food fad has suddenly gone mainstream.
I’ve recently noticed even big brands such as Kraft and Hellman’s are now offering their own versions in regular grocery stores.
As someone who loves both avocados and mayonnaise, I am honestly surprised it’s taken me this long to get on board.
But now that I’m hooked, there is no looking back.
Hopefully you will love this easy and super healthy avocado mayo recipe as much as I do.
Leftover avocado? Make this Avocado Smoothie
Step by step recipe video
Ways to use homemade avocado mayo
I’m not going to tell you that I love eating it straight from the blender with a spoon.
And I’m definitely not going to mention you’ll want to lick the blender blades.
What I am going to tell you is that this creamy avocado mayo can be used in many of the same ways you would use regular mayo.
Spread it on top of sandwiches, add it to dressings, potato salads, or pasta salads, or spoon it over tacos, a protein source, or roasted vegetables as a garnish.
It makes a tasty dip for oven baked French fries or Buffalo Cauliflower Wings.
Key ingredients
People often ask how I come up with my recipes.
In the case of this mayonnaise, I literally looked up the ingredients of regular mayonnaise: oil, water, eggs, vinegar, salt, sugar, lemon juice, and natural flavors.
I used those same ingredients but substituted avocado for the egg and omitted the sugar.
And I played around with amounts until happy with the taste and thickness.
Then I decided to throw in a little onion powder and garlic powder, because the flavor still needed some zing, and those are my go to savory spices.
If you like spicy mayo, feel free to add a sprinkle of cayenne pepper or a dash of hot sauce.
Out of curiosity, I later made an oil free version with extra water, and I thought both versions were completely delicious.
You may also like this Avocado Chocolate Cake
How to make the best avocado mayo
- It is important to start with a ripe avocado. You want it to be soft to the touch when you pick it up at the grocery store, but not mushy.
- Discard the peel and pit of the avocado. Cut the flesh into large pieces.
- Add the avocado, white or apple cider vinegar, lemon juice, salt, garlic, onion powder, water, and optional oil to a blender or food processor.
- Process until smooth with no lumps. Stop occasionally to scrape down the sides. Add a little more water and blend again if a thinner mayo spread is desired.
- Transfer the thick vegan mayo to a container. Cover and store leftovers in the refrigerator for three to four days.
- To retain the best creamy texture, I do not recommend freezing this recipe.
*No blender? No problem. Simply mash the avocado well by hand, then stir in all of the other ingredients until smooth.
Health benefits of this avocado mayo recipe
No sugar added. The recipe is added sugar free, low carb, weight loss and keto diet friendly, with less than a gram of net carbs per serving.
Low calorie. Two tablespoons of low fat avocado mayo contain under 30 calories, with very low saturated fat and no cholesterol. In comparison, an equal serving of classic Hellmann’s Mayonnaise has close to 200 calories and ten grams of fat!
Egg free. Dairy free and with no eggs required, avocado mayo is suitable for vegans. It can also be soy free, nut free, low sodium, and gluten free.
Superfood condiment. Avocados are packed with heart healthy vitamins, minerals, and nutrition, including fiber, potassium, magnesium, folate, and vitamins C, K, and E.
Avocado Mayo
Ingredients
- 1 avocado (130g, not including pit or peel)
- 1/4 cup water (60g)
- 2 tsp apple cider vinegar (10g)
- 1 tsp lemon juice (5g)
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp oil (12g) (optional)
- 1 pinch cayenne pepper or hot sauce to taste (optional)
Instructions
- 1. Begin with a ripe avocado. Discard the peel and pit, then cut the flesh into large pieces.
- 2. Add avocado, vinegar, lemon juice, salt, garlic powder, onion powder, water, and optional oil to a small blender or food processor. (If you do not own a blender, simply mash the avocado with a fork and stir in all other ingredients until smooth.)
- 3. Blend until completely smooth, stopping to scrape down the sides if needed. If the texture is too thick, add a little more water and process again.
- 4. Taste, and season with additional salt and pepper to taste. I like to add 1/8 tsp more salt.
- 5. Transfer your avocado mayo to a container with a lid. Store leftovers covered in the refrigerator for up to four days.
Video
Notes
More avocado recipes
Wow, that actually sounds really good. I’m not a fan of mayo (I actually detest it, preferring to use Greek yogurt as a substitute), but I might try this. I like how you’re using more water and less oil, since one of the hard parts about avocado for me is the intense fatty taste of it (even though avocado is a fat, it doesn’t taste like a fat). Awesome! Thanks, Katie!
I’m not a fan of mayo either…so I am SO excited to try this!!
luv ur blog!
Delicious!! Thank you.
This sounds great but I’m the only one in the house who eats mayonnaise. How long will it keep? I like mayo on certain things but even with regular commercial mayonnaise I sometimes end up throwing it out because it is beyond the freshness date. Of course with this mayo I use mayo more frequently since it does have fewer calories and is much healthier.
3-4 days in the fridge!
Add some fermented juice from something like yogurt or sauerkraut. A few tsp it will last for weeks or months.
This looks delicious! I see it says it keeps 3-4 days in the fridge…have you had any issues with the avocado browning/oxidizing during that time? I love making guacamole and am always so bummed when I make a bunch and it’s brown and gross in the next day or two. Thanks, Katie, and keep up the awesome recipe writing!
Katie put it in the jar (in the photos), stuck half a lemon on top as the lid so it was sealed but not too tightly, and stuck it in the fridge, and what was left was still mostly green three days later. Citric acid helps to delay the oxidation, so the lemon in this recipe definitely helps with that.
Jason (media relations)
Did you know that avocado won’t turn brown as long as you keep the whole seed in the jar. I learned this in Hawaii.
Katie! It looks so smooth and creamy! I love everything with avo and actually made avocado hummus yesterday. 🙂
Much love, Ela
Avocado hummus has been on my to-make list for months! Need to get on that. Also now am craving avocado pizza. Wonder why… 😉
Growing up, I HAAAAAAAAAAAAAATED mayonnaise. I still hate mayonnaise, even veganaise, to be honest. I think avocado mayonnaise would taste better given that it might not have such a weirdly pungent and sour after-taste, so I’ll give it a chance. Avocado is already a heavenly food, so I love how simple this recipe is to exude avocado’s singular glory!
We made it…whoa!! So dang good!!
Ingredients sound like guacamole! (Which means it is probably delish!)
Heeey I’m to excited to try this! Thank you:)
Will this taste the same if its frozen and thawed?
Be sure to report back if you experiment!
This recipe is great. I love the flavor and it’s easy to pull together. A definite HIT!
I made this last week and it’s AMAZING. The flavor is incredible. And it keeps super well in the fridge in an airtight jar. Love love love it.
I made this avocado mayo recipe and put it in a veggie wrap. It was delicious! This is definitely a keeper!
I loved this recipe. I made some modifications. I put a little more avocado and a little less water, also a little more vinegar.
I just made this and it is excellent. I probably used a bit more than 2/3 cup of avocado. It was 1 whole organic avocado. And I watch salt so I left it out. I also used 1 tbs of water and 1 tbs of olive oil instead of 2 tbs of oil. Everything else was as you listed. Put it in my Blendtec for 20 seconds. It’s wonderful. And I’ve been hooked Vegenaise but this may actually take its place. Thank you!!!!
Am going to try this to smear on the Veggie Burger recipe I just printed from here! I wonder if you could use this as a substitute for mayo in egg salad or potato salad?
I’ve done it in egg salad! It tastes different than non avo mayo but just as good in its own way!
Jason