Avocados are, in my opinion, one of the most perfect foods ever. And I have been making this mayo alternative with them for years, I am pretty obsessed with it.
Actually, once I decided to actually write down and share the recipe, I did a side by side comparison of this to “regular” mayo. It made the regular mayo taste really unappetizing (like the word yuck came to mind). I mean, eating mayo with a spoon is never terribly appetizing, but the fact that I totally could with this avocado mayo is saying something.
I love to add avocados to meals because of their richness and wonderful flavor (and they are such an amazing vegan sub for fats like mayo and cheese). And once you add a little acid to the mix their flavor really sings. To me, it sings love songs. It woes me into loving it even more. Did this get weird? Let’s just eat some avocado mayo together and maybe not talk about how things got a little weird back there…
Health highlight of avocado: though avocados are higher in fat, it monounsaturated, and people who have higher consumption of these kinds of fats tend to have a lower risk for heart disease and also tend to be slimmer! Avocados are anti-inflammatory and contain lots of healthy antioxidants. They are a good source of carotenoids, and because of the fat content, these nutrients are optimized for absorption!!
- 2 Avocados
- 1 tablespoon White Vinegar
- Juice of ½ Lemon
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Sea Salt (to taste)
- With a Food Processor: add all the ingredients to the bowl of your food processor (fitted with the blade) and puree until smooth (you may need to stop and scrape down the sides a couple of times) – Add salt to taste
- With a Fork: add all the ingredients to a medium bowl, mash until it is relatively smooth and combined – Add salt to taste
- To store: place plastic wrap with direct contact to the mayo to prevent browning, it should last well for 1-2 days in the fridge