Avocado Mayonnaise [Video+Recipe] Vegan Mayo
Serving: 16 servings
Equipment
Ingredients
- 2 avocados , peel and chopped
- ⅓ cup rice vinegar or ¼ cup of apple vinegar
- 2 garlic cloves or 1 teaspoon of garlic powder
- ¼ avocado oil (see notes)
- ½ teaspoon mustard powder or Dijon mustard (optional)
- ¾ teaspoon salt
Instructions
1. Mixing
- In the blender vase, combine all the ingredients and blend until the mixture is perfectly smooth.
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).
Cook's notes
I first tested the recipe using olive oil but found that the mayo had a bit of an aftertaste.
If you don't have rice vinegar mix ¼ cup of fruit vinegar diluted with 4 tablespoons of cold water. Rice vinegar is milder in taste and acidity.
Nutrition
Calories: 72kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 111mg | Potassium: 124mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.2mg
