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Vegan Avocado Mayo

Vegan Avocado Mayo


vegan avocado mayo
emulsify with powerful blender
avocado mayo 3 ways
we made ours 3 ways
Vegan Avocado Mayo
Creamy, dreamy and green


Creamy, dreamy and green!

We’ve been eating a lot more mayo than usual in my house and given that I am soy-free and daughter and I are both egg-free, we are limited on options that are commercially made, so much soy on the market. 
More importantly with limited grocery shopping (COVID-19) we are struggling to keep this fun condiment in the house.

Vegan mayo is a particular challenge given you are substituting the eggs for something that needs the flavour and emulsifying power of eggs.

We need 3 things to work together to make mayo, a fat, an acid and a protein. Eggs is our protein. Vegan oils are pretty easy to come by. We used organic extra virgin olive oil and avocados. Our protein was aquafaba – the protein and starch water from canned chickpeas. Don’t knock it! Try it, love it, believe!

You need an immersion blender, or we used the Nutri Ninja and one of the cups. It worked, the final product was rich in flavour and very creamy.

Finally, we made three versions for our Smoked Yam Fries dipping pleasure; tandoori, chipotle and plain. It’s hard to say which one was the best. Our kale slaw salad also enjoyed the fruits of the vegan mayo efforts, as the dressing was a mayo, vinaigrette mix that’s popular in our house. 

Vegan Avocado Mayo

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Vegan Avocado Mayo

May 18, 2020
: 2 cups
: 10 min
: 10 min
: easy

super simple and so satisfying


  • 2 small - avocado
  • ½ cup - organic extra virgin olive oil
  • ⅓ cup - aquafaba
  • 2 tsp - apple cider vinegar
  • ¾ tsp - sea salt
  • ¾ tsp dry mustard
  • 1 tsp - coconut sugar
  • Step 1 Measure ingredients into a tall bowl or the 750 ml cup from a powerful smoothie blender.
  • Step 2 You can blend with an immersion blender to emulsify or we put it on auto iQ blend on our Nutri Ninja and it worked perfectly!

“The plain mayo is so creamy it reminds me of ice cream.”


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