This Avocado Mayo is vegan, soy free, AND oil-free for a healthy, delicious, and creamy spread for sandwiches, salads, and vegetables.
AVOCADO MAYO, yo!
I was making a vegan BLT (Tofu, Lettuce, and Tomato) sandwich the other day, just about to put some avocado on top, when I was struck with a brilliant idea. Rather than putting the avocado inside AND rather than having to use store-bought vegan mayo, why don’t I just make an avocado mayo?!
I wasn’t sure if avocado mayo was a thing (turns out it is) but after a little research and some experimenting, I whipped up this. A vegan Avocado Mayo that is soy-free and oil-free!
And people, it was the best TLT I’ve ever had.
Recommended Ingredients & Equipment
The ingredients for this mayo are super simple; you probably already have them on hand. All you need is
- Avocado – It is important that your avocado is perfectly ripe. Find out how to pick the perfect avocado below.
- Aquafaba – This is the brine from canned chickpea. Traditionally aquafaba is whipped up and used as a replacement for egg whites. When aquafaba is not whipped up, it makes an amazing alternative to oil.
You don’t need much for this recipe. However, you will need a food processor. Having a high-quality food processor is very beneficial for plant-based eating. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Pick the Perfect Avocado
Because avocado is so essential for this vegan condiment (avocado mayo, yo!) it’s important that we pick an avocado when it’s perfectly ripe. When choosing an avocado, look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin.
Pro Tip: If you buy your avocados before they are ripe, let them sit out at room temperature for a couple of days until they are slightly soft to pressure. Once they are ready, you can stick ripe avocados in the refrigerator to allow them to last longer.
How to Make Avocado Mayo
To make the vegan mayonnaise, add all the ingredients to your food processor (or blender works, too) except for the chickpea brine. With the motor running, slowly add the chickpea brine until the dressing is rich and creamy.
Taste and adjust seasonings.
Serving and Storing
Serving – Serve this vegan condiment immediately on your favorite sandwiches, burritos, or buddha bowls.
Storing – Make only what you will be using. This mayo starts to brown quickly and doesn’t store well.
Uses for Avocado Mayo
A easy and delicious condiment that can be used in so many different ways. Other than making the best TLT ever, here are a few other recipes that would benefit from a little dollop of this avocado mayo:
- Burrito Bowls
- Southwest Breakfast Burrito
- Easy Vegan Nachos
- Tofu Kale Breakfast Bowls
- Buffalo Ranch Caesar Salad
This Avocado Mayo is vegan, soy-free, AND oil-free for a healthy, delicious, and creamy spread for sandwiches, salads, and vegetables.
Cuisine: Vegan, Gluten-Free
Servings: 16 servings
Calories: 20 kcal
Author: Sarah McMinn
- 1 large avocado
- 1/4-1/3 cup brine from canned chickpea
- 3 cloves garlic
- juice of 1/2 lemon
- salt to taste
Combine the avocado, garlic, and lemon juice in a food processor. With motor running, slowly add chickpea brine, stopping to scrape down the sides as necessary. Add between 1/4 and 1/3 cup of liquid until the mixture is the consistency of mayonnaise. Add salt to taste.
Serving and Storing – Serve this vegan condiment immediately on your favorite sandwiches, burritos, or buddha bowls. Make only what you will be using. This mayo starts to brown quickly and doesn’t store well.