Avocado Mayo {Vegan + Paleo + Egg-Free}
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This egg-free Avocado Mayo recipe is made with just a handful of ingredients and is ready in minutes! Piquant, rich, and creamy, it’s the perfect addition to main dishes and sides. Let it double as a dip, too, if the mood strikes! {Paleo + Vegan}
Spiriteds, if you can get your fingerlings on avocados that are within their 15-second window of absolute perfection, then you simply must make yourself a batch of this egg-free Avocado Mayo. It’s rich and creamy and takes your basic savory main dishes up a notch or three.
I’m partial to using a food processor for this one. A high-speed blender will also work, but keep an eye on how well the blades are whirring. Sometimes high-speed blenders need extra liquid to keep things moving smoothly.
Avocado Mayo was born out of a need for condiments that were paleo, dairy-free, and egg-free. Like, a burger is a burger. And vegetables are vegetables. But top a burger or dollop vegetables with Avocado Mayo, and now you’re talking a completely different game.
Word to the wise: let the ease of this recipe work in your favor. Since it will keep for about 2-3 days, make small batches as you need to. Then you don’t wind up with mystery condiments in your fridge. Or is that just me? Emotional support condiments. We haven’t used them in forever, but heaven forbid we throw them out. In this case, you’ll have enough Avocado Mayo for a few meals and no mysteries to answer for later.
So, are you ready to make your own egg-free Avocado Mayo? If yes, then grab your best avocados and a food processor, and let’s do this!
Avocado Mayo is
- Vegan and paleo
- Tangy and creamy
- Easy to customize
- Quick to throw together
Side note: Use this Avocado Mayo as a topping on burgers, chicken, vegetables, or other main dishes and sides.
Avocado Mayo ingredients
- Avocados. Usually, two large avocados or three to four smaller avocados will do the trick.
- Olive oil. Start with a small amount and then stream in more as needed to achieve the consistency you want.
- Lemon juice. The bright, citrusy flavor of fresh lemon juice is right at home in this recipe. However, bottled will also work just fine.
- Apple cider vinegar. A very little bit will go a long way in this recipe. So, start small and increase as desired.
- Garlic powder, onion powder, and sea salt. These ingredients balance out the other flavors and neutralize some of the tart undertones. Start small and add more as desired.
Side note: Because this Avocado Mayo is paleo and vegan and has a short ingredient list, each ingredient plays a prominent role. For best results, have extra avocados on hand and start with small quantities for all remaining ingredients. It’s much easier to add more of something than to try to remove what has already been added.
How to make Avocado Mayo
- To a food processor add the ingredients in the order listed. Pulse several times and then process on LOW until a creamy consistency forms. Stop the food processor and check around the blades and edges of the work bowl for any ingredients that didn’t combine. Process on HIGH for about 30 to 60 seconds, or until desired consistency is reached. Taste test and adjust flavorings, if needed.
- Transfer to an airtight glass jar and consume within 2-3 days.
Recipe best practices
- Smell the avocados before using them. Once you cut into the avocados, smell them. If there is no smell, then it’s possible they are ripened enough. And if they smell pungent, it’s possible they are past their prime. You can also press the tines of a small fork into the flesh to see if it’s “mashable.” If there is no give, then it may not be ready, and if it falls apart or a smell emanates from it, then it may be spoiled.
- Start with small amounts and increase as desired. It’s much easier to add more flavor to your Avocado Mayo than to overdo it and try to neutralize the flavor. This is especially true of the apple cider vinegar and lemon juice. Use the garlic and onion powders and sea salt to balance the tart, even sour, flavor of the apple cider vinegar.
- Stream in more olive oil, if needed. To keep your Avocado Mayo from being too thin or “watery” start with a small amount of olive oil and then stream in more while the food processor is running.
- Store the Avocado Mayo in a small airtight container. It’s better to store the mayo in a smaller container than a larger one. This may help prevent browning or drying out. If the mayo does turn brown, then scrape off the top layer or stir it again to recombine ingredients.
More sauces and spreads!
If yo are looking for more sauces and spreads to add to your repertoire, then check these tasties out!
Spiriteds, stay well and stay wild. Jump into the fun when you can. And always remember I’m glad you’re here. ❤️
Avocado Mayo {Vegan + Paleo + Egg-Free}
This egg-free Avocado Mayo recipe is made with just a handful of ingredients and is ready in minutes! Piquant, rich, and creamy, it’s the perfect addition to main dishes and sides. Let it double as a dip, too, if the mood strikes! {Paleo + Vegan}
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1/2 – 1 cup 1x
- Category: Sauces and Spreads
- Method: Food Processor
- Diet: Vegan
Ingredients
- 2 large avocados
- 1/4 cup olive oil
- 1–2 tablespoons fresh lemon juice
- 1/8 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
Instructions
- To a food processor add the ingredients in the order listed. Pulse several times and then process on LOW until a creamy consistency forms. Stop the food processor and check around the blades and edges of the work bowl for any ingredients that didn’t combine. Process on HIGH for about 30 to 60 seconds, or until desired consistency is reached. Taste test and adjust flavorings, if needed.
- Transfer to an airtight glass jar and consume within 2-3 days.
Notes
- Because this Avocado Mayo is paleo and vegan and has a short ingredient list, each ingredient plays a prominent role. For best results, have extra avocados on hand and start with small quantities for all remaining ingredients. It’s much easier to add more of something than to try to remove what has already been added.
- Smell the avocados before using them. If there is no smell, then it’s possible they are ripened enough. And if they smell pungent, it’s possible they are past their prime. You can also press the tines of a small fork into the flesh to see if it’s “mashable.” If there is no give, then it may not be ready, and if it falls apart or a smell emanates from it, then it may be spoiled.
- To keep your Avocado Mayo from being too thin or “watery” start with a small amount of olive oil and then stream in more while the food processor is running.
- Store the Avocado Mayo in a small airtight container, and if the mayo does turn brown, then scrape off the top layer or stir it again to recombine ingredients.
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