Portions: 16 servings
Vegan Mayo? Why yes, this eggless avocado mayo recipe with easy-to-follow 2-step instructions is ready in a couple of minutes. It's so fantastically tasty that it’ll win over even the fiercest meat lover.
Why I ❤️ it • Recipe • Ingredients • Video • Preparation
Vegan avocado mayo.
Why I ❤️ it
There is a reason for this recipe for avocado vegan mayo being here: For more than half my life, I was either a vegan or a vegetarian, although I am currently neither. My travails and misadventures inspired me to give my fellow veggie lovers more options in the kitchen. And if my recipes help a host make a vegan guest feel welcome, my work will have been done.
This will be a time when even the fiercest meat-lover will find no fault in a vegan substitute. It packs the flavor and creaminess of homemade mayonnaise, and the good fat and nutritional benefits of avocado. Great alternative for those worried about the gazillion grams of cholesterol in regular mayonnaise.
Vegan avocado mayo recipe
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Utensils and tools
- 2 avocados, peeled and chopped
- ⅓ cup of rice vinegar
- 2 garlic cloves or 1 teaspoon of garlic powder
- ¼ cup avocado oil, (see notes)
- ½ teaspoon mustard powder, or dijon mustard (optional)
- ¾ teaspoon salt
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Mixing
In the blender vase, combine all the ingredients (avocado, vinegar, garlic, oil, mustard, salt) and blend until the mixture is perfectly smooth.
Step 2: Serving and storing
Serve right away as a dip or condiment. Pour into a lidded jar and keep refrigerated (it lasts up to 3 days).
- I first tested the recipe using olive oil but found that the mayo had a bit of an aftertaste, so I preferred avocado oil mayo. You can use any vegetable oil with a neutral flavor too.
- If you don't have rice vinegar, mix ¼ cup of apple cider vinegar diluted with 4 tablespoons of cold water. Rice vinegar is milder in taste and acidity.
- This avocado mayonnaise can last a couple of hours at room temperature, but it's best to store it in an airtight jar in the fridge. Refrigerated, it has a shelf life of two days. To prevent it from oxidizing and discoloring, you can place a small piece of plastic wrap touching the mayo, so it doesn't come in contact with the air in the jar.
How to serve avocado mayo
You can serve this mayo with your favorite vegan chips. I like them with tostones, sweet potato fries, and yuca fries.
I love this avocado mayonnaise as a condiment in sandwiches, like this vegan grilled vegetables sandwich.
It's great in canapes, like in this pescatarian avocado and smoked salmon appetizer, or these ripe plantain mofonguitos.
You can use it as an ingredient in this smooth and flavorful dip.
Yields: 3 cups (approx.) - Portion: 3 tablespoons - Calories: 77kcal - Carbohydrates: 2g - Protein: 1gFat: 8g - Saturated Fat: 1g - Sodium: 118mg - Potassium: 130mg - Fiber: 2g - Sugar: 1g - Vitamin A: 40IU - Vitamin C: 2.8mg - Calcium: 4mg - Iron: 0.1mg
What is the difference between mayo and avocado mayo?
While avocado is made from eggs and oil, avocado mayo is an eggless vegan substitute made with avocado.
Does avocado mayo taste like regular mayo?
Avocado mayo has a similar texture and consistency but does not taste like regular mayo. Their flavor profiles have some similarities, but they don't taste the same.
Can I replace mayo with avocado?
You can replace mayo with avocado mayo in some dishes and preparation, specifically when mayo it's used simply as a condiment.
This is just a printer-friendly summary; some useful details are found in the recipe above.
Vegan Avocado Mayo Recipe
- 2 avocados , peel and chopped
- ⅓ cup of rice vinegar or ¼ cup of apple vinegar
- 2 of garlic cloves
- ¼ avocado oil (see notes)
- ½ teaspoon mustard powder or Dijon mustard (optional)
- ¾ teaspoon salt
Step 1: Mixing
- In the blender vase, combine all the ingredients and blend until the mixture is perfectly smooth.
Step 2: Serving and storing
- Serve right away as a dip or condiment. Pour into a lidded jar and keep refrigerated (it lasts up to 3 days).
By Tia Clara, published Dec 10, 2012 on
I saw this on Instagram and I loved the idea. It is AMAZING. Thanks for sharing vegan recipes.
So, clara, do you have two sites? one for dominican food and one for vegan?
One in Spanish, one in English. Both have a section for vegan recipes. The recipes are mixed, and some may require changes (I already suggest them in the recipe notes): https://www.dominicancooking.com/recipes/vegan
Thanks for the great idea!!!
I'm not a vegan but...
I make my own home made mayo using either avo oil or
macadamia oil. Much lighter than olive oil.
I love that you have vegan recipes!!! I am vegan and also 100% dominican....being dominican doesn't mean you have to be a meet eater! I love seeing all your versions because it inspires me in my future dreams of becoming a vegan restaurant owner with dominican influences and my mother (who's not vegan) in cooking for me the traditional dominican meals when I visit...
I hope that is going well for you! -your fellow flexitarian Dominican <3
I am dominican and I am not vegan or vegetarian and to be honest I don't know if I could ever be but I do appreciate that you post all types of foods and food choices. Sometimes alternatives are better than the orginal plus it is always nice to learn about other types of foods, it helps us evolve and become more educated not only through food but in many other areas. Btw I have met quite a few vegan and vegetarian dominicans and trust me I give them lots of credit in being so being that our culture is so carnivorous. Thank you for teaching and sharing your many great recipes! I love this blog!
Healthy Notions, LLC
Wow, this sounds exactly like what I have been looking for. Can't wait to try it ~ Thanks for the recipe. 🙂
Aunt Clara, looks like a wonderful recipe but shouldn't the 3/4 tablespoon of salt not be changed with 3/4 teaspoon or something. My take on this sauce is like eating pure salt. Don't get me wrong, I love salt.
It is 3/4 teaspoon. 🙂
Vegan or no vegan this is a great alternative to mayo. Thanks Clara for the recipe and this wonderful read.
I also very much love your vegetarian/vegan versions of our beloved Dominican food. Like you, I am neither fully vegetarian/vegan as I also eat fish, but otherwise I do mostly follow a plant based diet (and I am Dominican). Please know that many of us do appreciate the fact that you provide healthier alternatives (vegetarian/vegan, lower sugar, low fat, etc.) in your delicious recipes. Please keep up the amazing work that you do!
Thank you so much for the nice words.
I often use avocado instead of mayonnaise, and I believe you that classic mayonnaise has a gazijillion grams of cholesterol.
I don't normally comment on any of the sites I visit but after reading your post for this week, I felt I had to. You should know that I appreciate your efforts at posting vegetarian and vegan versions of Dominican plates. I always look forward to your veg recipes and have tried a few. Keep up the great work! Please post your veg sancocho soon..it's cold here..we could use a little warming up!
Thank you, thank you very much. It's nice to know I am not talking to myself here when it comes to my vegan dishes. I love me some vegetables, so I will keep doing it.
Yes! Great idea!
The Mistress of Spices
I love the idea of an avocado mayo, not being a big fan of regular mayo (a gazillion grams of cholesterol indeed!) and a lover of avocados. Thanks for the recipe!