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
Delicious spread!
So delicious! This isn’t just a lower calorie alternative to mayo. It’s better tasting than mayo. Love it!
I’m so glad that I found this recipe!
It’s everything she says it will be… plus I also use it to make a Caesar salad dressing (which is finger licking good)by blending all of the ingredients above… then adding a couple of garlic cloves, a dash of Dijon mustard and Worcestershire sauce, a couple of more spoons of oil and water, and a few capers an anchovies.
100 stars, thank you! This avo mayo recipe is truly delicious and makes my way of eating a delight! Also, I didn’t lick the blender residue either 😉
Thank you so much for making it 🙂
Do you think this would freeze well?
Hmm, we don’t think it would be as creamy, but we have not tried. So perhaps it would!
Ahhhh you weren’t kidding about licking the blender, I laughed out loud when I realized that’s exactly what I was about to do. This is beyond good, I can’t wait to use it on Kenji’s Really Awesome Black Bean Burgers this evening!
Hi. This looks great! Can you substitute the vinegar for more lemon juice?
Thanks, Gracie
We haven’t tried it so honestly don’t know what it would taste like. Be sure to reply back if you do try!
Lovely avacado mayo as you, did not start eating it from blender jug and cleaning of spoon etc with tounge lol
Best dressing for sandwiches…
I love avocados!! And mayo is good too!! And when you put this recipe together – OMG – it is AHHHHHMAZING!! LOVE! LOVE!! LOVE! I am so glad I found Katie and this wonderful recipe! It is soooo delish – I have missed this my whole life (58 years) – but no more! I tell everyone about it and I can’t wait to try more of Katie’s recipes! Keep the yummy recipes coming! And they’re healthy too! Who could ask for more?!?!?! Thanks so much!!
Thank you so much for such a sweet comment 🙂
(Katie)
Such a good (and delicious) way to use up left over avocado without the remnants becoming sad and brown after a few hours in the fridge. Great for vegan friends, too.
Perfect! 👌🥑👍♥️
Awesome recipe! I cannot stomach store bought alternative mayos. I added some full fat coconut milk from a can (maybe 1/4 cup or less) came out to perfect consistency and the flavour is awesome. Tested before coconut addition and great both ways. This just added a bit of smoothness with a hint of sweet.
I’ve made this a few times and loved it! I find now because of an upcoming trip, I will need to freeze some to have it last a little over a week. If when I thaw it out the consistency has changed, Wood running it through a minii food processor help with that?
Amazing!!!