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
My cholesterol is elevated so I love your recipes have tried many but am using them more My son-in-law wants to eat healthier so he’s trying recipes everyone liked the mayo I will use it instead of regular mayo thank you Katie
First: Thank you!! I am enjoying your recipes and especially like the vegan cream cheese. I made it with cashew flour, adding 1/4 cup boiling water and mixing well. I removed the salt and vinegar. The lemon juice adds sufficient acidity for salt flavor. The result is 10 mg salt per 2 tablespoon serving. Nice!
Second: your Avocado Mayonnaise recipe tasted off to me. I found 3/4 teaspoon onion powder too strong and 1/8 garlic powder too weak. Next time I will use 1/4 teaspoon onion powder and 1/2 teaspoon garlic powder. I removed the salt. There is sufficient acidity from the lemon juice and apple cider vinegar. I used 3 tablespoons water, 1 tablespoon at a time to the blender. The result is quite nice!
Third: I made your veggie burger recipe. I used tomato paste and substituted The Spice House [https://www.thespicehouse.com] No-Salt Cajun Spice (1 teaspoon) for the salt. WOW! I was a beef eater but now, you’ve hooked me.
Keep up the GREAT work you’re doing. Discovering the secrets of eating healthy, great-tasting food is a joy!
Made it today. Amazing,had it with my egg salad sandwich. I didn’t have any lemon juice or garlic powder. I did however have polish grainy mustard. We usually have djon but ran out. and added a little more onion powder.OMG is so good. I pinned it to my board pre-diabeties update and easy to cook anything. Thanks so much for this recipe. I incorporta alot of avocados as it does keep you fuller longer and is an excellent source. A little expensive but well worth it..
This is absolutely amazing in place of mayo in salmon Patties. It gave it another layer of flavor that was out of this world.
Hello! This recipe sounds great! Unfortunately, I am not always able to get avocados. Would it be possible to substitute the avocado with greek yogurt? Or would the vinegar curdle it? Would I need to add less water?
We haven’t tried, so unfortunately we honestly don’t have any idea. Be sure to report back if you experiment!
Jason (media relations)
Is this recipe freezable?
Hmm probably yes, just would be less creamy.
I read the recipe wrong and did 2 tbsp of mayo still so good! I will definitely do it again with oil instead of the mayo.
I’m beyond ecstatic with this Vegan Avocado Mayo Recipe!! Can I say that “YES” I licked the blades of my handy dandy mixer!! My new go to taco sauce… well whenever sauce!! Store bought can’t compare with this!! Love how I can add a lil extra kick with my Caribbean pepper sauce!! Thank You so much for sharing!! I will be checking out all your offering in the future!! YUMMMMY
This is soooo good!
I wanted it a bit tangier so I added a bit more white vinegar and a bit of powder mustard. Next time I will just do more white vinegar and less lemon with the mustard powder.
It calls for 2 Tbs of oil… but what kind? Will any do?
Vegetable, canola, sunflower, or even melted coconut oil all work. We haven’t tried avocado oil here but maybe that too?? 🙂
I used avocado oil and it worked great
Very delicious for the oil I used avocado oil my whole family loved their blts tonight it was quick and easy to whip up. Also I was out of lemon juice so I used lime juice instead it worked out great
This is absolutely delicious. It is my go to for mayonnaise. Way, way better than the store bought crap. I used it to make cauliflower salad, on a sandwich, as a dip for french fries the list is long. If you use your imagination you can use it on anything that you would use store bought mayonnaise for. Thank you so much for sharing your recipe. I would like to make your veggie burger and am not sure what I can use as a replacement for the tomato paste as I have a severe tomato allergy. Either you will have a suggestion or I will have to figure it out. Maybe plum sauce… we will see. Otherwise they also sound delicious.
It’s not a big amount, so subbing something else (anything you like the flavor of) with similar texture should be fine :).
I love, love, love this recipe. It’s my go to recipe for mayo. It’s good on everything. Thank you so much! Definitely a keeper and is saved to my tried and true recipes.
❤❤
While I haven’t used it for anything yet, I can join the club of “blade lickers”🤣 I didn’t actually but I did lick the spatula and it’s so creamy and yummy! And I don’t even like avocados that much.
Haha thank you so much for trying it!
I really love the taste of this. I added a bit of Dijon mustard and about 1.5 tbsp of non-fat Greek yogurt. I’m curious whether this can stand being frozen as this recipe makes quite a bit for one person.
Daggone, this is amazing! I do not like avocado but every several months or so i TRY to convince myself that there HAS GOT TO BE some way i can incorporate them in my diet. THIS is that way! I made broccoli cole slaw, wraps, shrimp stuffing for fish. YUM!