What’s a man to do when life gives him lemons and avocados? He makes this easy vegan avocado mayonnaise, of course. It’s silky smooth, unmistakably zesty, and packs a nice garlicky punch. Forget about overpriced condiments brimming with ‘all-natural’ flavour enhancers, additives, and preservatives. This is decadence in a jar.

Vegan | GF | Soy-free | Nut-free | No rice

Easy Vegan Avocado Mayonnaise

This rich, creamy mayonnaise is a simple, yet elegant companion to your oven-roasted veggies, chips, crisps, and whatnot—and you can whip it up in minutes, using just a few ingredients you probably already have. Better yet, it takes very little effort, so you’ll still have enough spoons to actually eat it. And yes, you can absolutely eat it by the spoonful. You have my permission.

This avocado mayonnaise recipe uses just 6 ingredients, which you most likely already have in your pantry: avocado, lemon, vegan mayonnaise, garlic, salt, and pepper. That’s all. And you don’t need any fancy equipment either. A good kitchen knife, an immersion blender (or even a fork!), and a jug will do just fine.

Is it healthy?

Well, probably not exactly, but still… It’s certainly healthier than regular mayonnaise, thanks to the avocado. But if you want a really healthy version, you’d need to omit the mayonnaise altogether. (I’m working on an avocado mayonnaise recipe that does just that, so stay tuned.)

Variations

Because, why stop at just one vegan avocado mayonnaise recipe when you can have four-in-one, right? Try these variations and impress your family and friends.

• Add smoked paprika for a smoky version.
• Stir in fresh herbs. I personally like dill and mint.
• Add chili flakes or sriracha for a spicy kick.
• Use vegan yoghurt instead of mayo for a lighter, healthier version.

Serving Suggestions

Not that you really need any serving suggestions, but just to show you how versatile this lovely avocado mayonnaise is:

• Spread it on your (gluten-free) wraps or sandwiches, just like you would ordinary mayo
• Spoon some avocado mayo on a baked sweet potato and top with spring onion for a quick lunch
• Stir into mashed potato for a rich, creamy mash
• Drop a dollop of avocado mayonnaise on your oven-baked salmon

Or treat yourself and eat this vegan avocado mayonnaise straight from the jar. Go ahead. You know you want to.

Spoonie Notes

• Low on spoons? Use pre-minced garlic or garlic powder.
• Can’t be arsed to cut lemons? Use bottled lemon juice instead.
• No immersion blender? No problem. A herb chopper, or even a fork, will work just fine.
• Freeze leftover avocado in ice cubes (before mixing with the mayo) for easier future prep

Storage

Keeps in the fridge for 2–3 days.
Do not freeze: the texture will become grainy and unappetising.

Allergy Information

Free from: dairy, gluten, eggs, nuts, soy, sesame
Note: Check your mayonnaise for allergens.

Like this recipe? Pin it!