Creamy vegan avocado mayo in minutes! This homemade, oil-free green mayo without eggs is packed with fresh avocado and serves as a perfect egg-free alternative to traditional mayonnaise.
Enjoy it as a spread on burgers, tortillas, and wraps, or as a delicious dip for crispy polenta fries or your favorite veggies - a healthy and versatile staple you’ll love!
Vegan avocado mayo is my go-to healthy replacement for classic mayo because it's plant-based, egg-free, dairy-free, and packed with natural, healthy fats.
This simple and quick recipe uses whole foods that are good for you, resulting in a nutritious, lower-calorie spread. It's rich and creamy, perfect for everyday use!
I love to use it as a dip for garbanzo bean crackers or non-soy tofu, spread it on quinoa wraps or pita bread, or add a dollop to my quinoa patties.
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Why You'll Love This Recipe
- Quick and easy: Whip up this creamy vegan mayo in minutes with just a few simple ingredients.
- Healthy: Packed with good-for-you fats and fresh avocado flavor, this vegan mayo is a nutritious choice.
- Versatile: Perfect as a spread on sandwiches, wraps, and burgers, topping for salads, or as a dip for veggies, this creamy green mayo adds rich flavor to any dish.
- Kid-friendly: It’s a wholesome, light, and healthy alternative to traditional mayo that even picky eaters will love.
- Perfect for using up ripe avocados: Don't let your avocados go to waste! This recipe is a great way to use them up before they spoil.
Ingredients
- Avocado: The creamy base of this mayo, provides healthy fats and a rich texture. Use ripe avocado for the best flavor and smooth consistency.
- Fresh lemon juice: Adds a bright, tangy flavor while also helping to preserve the vibrant green color of the avocado.
- Apple cider vinegar: Balances the flavors and adds a touch of acidity. Substitute it with white wine vinegar or rice vinegar.
- Mustard: Adds a subtle tang and a hint of spice, enhancing the overall flavor of the mayo.
- Onion and garlic powder: Infuse savory depth without overpowering the avocado taste.
- Salt (Kala Namak or Sea Salt): I used Kala Namak for its unique egg-like flavor, but you can easily use regular sea salt if you prefer.
- Water: Helps to achieve the desired consistency and blend all ingredients smoothly.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Avocado Mayo Without Eggs
Blend Ingredients: In a blender or food processor, combine ripe avocado, fresh lemon juice, apple cider vinegar, onion and garlic powder, salt, and water. Blend until smooth and creamy.
Adjust & Serve: Taste and adjust seasoning if needed. Use immediately or store in an airtight container in the refrigerator for up to 24 hours.
Storage
Store your avocado mayo in the fridge for up to a day. The color might change, but it's still good to eat. For the best flavor, make it fresh when you need it.
Variations
- Herb-infused: Add a handful of fresh herbs like cilantro, basil, or dill for a fragrant and flavorful twist.
- No mustard: Simply omit the mustard for a milder, more avocado-forward flavor. This version is perfect for those who prefer a more subtle taste.
- Spicy kick: Mix in a pinch of cayenne pepper or a drizzle of hot sauce for a spicy mayo that’s great on tacos, burgers, or as a dip for fries and veggies.
Top Tips
- Use ripe avocados: Make sure your avocados are ripe and soft for the creamiest texture and richest flavor.
- Blend thoroughly: For a smooth and creamy mayo, blend the ingredients thoroughly, pausing to scrape down the sides of the blender as needed.
- Adjust consistency: If the mayo is too thick, add a little more water, one teaspoon at a time, until you reach your desired consistency.
- Serve fresh: For the best flavor and color, make the mayo fresh just before serving.
Serving Suggestions
- Brown rice quinoa salad: Drizzle as a creamy dressing.
- Protein pasta salad: Toss for a rich, tangy coating.
- Unleavened bread: Spread for a light topping or sandwich base.
- Vegan latkes: Add a dollop for creamy contrast.
- Oven-roasted mini potatoes: Use as a tangy dipping sauce.
- Chickpea flour frittata: Spread or dip for added creaminess.
- Roasted broccoli: Drizzle or dip for a tasty side.
- Potato and zucchini fritters: Pair as a flavorful dip.
- Multi-seed crackers: Spread for a healthy snack.
- Lentil tortillas: Use as a spread for wraps or tacos.
Frequently Asked Questions (FAQ's)
I don’t recommend freezing avocado mayo. Freezing can alter the texture and flavor, for best results, make a small batch and enjoy it fresh.
Yes, you can make this vegan mayo without a blender or food processor. Mashing the ingredients together with a fork will work, but it will be more time-consuming and the final texture might be chunkier compared to using a blender or food processor.
Yes, you can omit the mustard for a milder flavor. The mayo will still be delicious and creamy.
To pick a ripe avocado, gently squeeze it. It should yield slightly to gentle pressure but not feel mushy. Avoid avocados with dark spots or indentations.
More Vegan Dips and Sauces
- Vegan ranch dressing (no mayo)
- Roasted red pepper hummus
- Mediterranean parsley dip
- Avocado dip without yogurt
- Dairy-free Alfredo sauce
- Creamy hummus without tahini
- Vegan wild garlic pesto
📖 Recipe
Creamy Vegan Avocado Mayo Without Eggs or Oil
Equipment
- 1 small high-powered blender
Ingredients
- 1 avocado (large) OR 2 small avocados, ripe (about 1 cup cubed)
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon apple cider vinegar
- 1 teaspoon mustard
- ¼ teaspoon salt use Kala Namak (black salt) for egg-like flavor
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 4 tablespoons water add more for a thinner consistency
Instructions
- In a blender or food processor, combine ripe avocado, fresh lemon juice, apple cider vinegar, onion and garlic powder, salt, and water.1 avocado (large), 1 teaspoon lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon mustard, ¼ teaspoon salt, ¼ teaspoon onion powder, ⅛ teaspoon garlic powder, 4 tablespoons water
- Taste and adjust seasoning if needed. Use immediately or store in an airtight container in the refrigerator for up to 24 hours.
Notes
- Store your avocado mayo in the fridge for up to a day. The color might change, but it's still good to eat. For the best flavor, make it fresh when you need it.
- Use ripe avocados: Make sure your avocados are ripe and soft for the creamiest texture and richest flavor.
- Blend thoroughly: For a smooth and creamy mayo, blend the ingredients thoroughly, pausing to scrape down the sides of the blender as needed.
- Adjust consistency: If the mayo is too thick, add a little more water, one teaspoon at a time, until you reach your desired consistency.
- Serve fresh: For the best flavor and color, make the mayo fresh just before serving.
Nutrition
If you try this avocado mayonnaise, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Aneta says
Hungry eyes haha 💚
Marinela says
Glad you like it, Aneta!