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
I made this! and it was SO good and easy! I have been looking for a healthier version of mayo other than store bought, and I like avocado’s so I tried your recipe! I am so happy I did. It was delicious and I didn’t have to use any egg’s! Thank you for this, I think I found my new go to mayo now! Also, I stored it in a small ball glass jar but I kept the avocado pit in the jar with it, and not one speck of brown and its been close to a week!
This is an awesome recipe. I love that it is lower in calories and tastier than regular mayo.And so easy to make.
Hi! I’m definately going to try this! Thank you!
Have you tried to freeze it in small portions
so I don’t eat it all up in a day 😉
I made this yesterday ,doubled the recipe and mixed it in a cucumber, tomato onion salad with feta cheese Let me tell you it is so delicious! Thank you for the recipe! It’s definitely a keeper