Perfect for toast and sandwiches, salads, dips or your roasted vegetables, this vegan mayonnaise is super easy to make. Rich in healthy fats, with antimicrobial properties thanks to garlic, it keeps you away from using store-bought sauces loaded with sugar, salt, and saturated fats in your meals or snacks.
It has a nice, rich and creamy texture and you can make it no time with ingredients you have in your kitchen. Pair it with carob breadsticks or vegetable sticks for a great snack to curb cravings.
Ingredients
- 1 large ripe avocado
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 clove of garlic, finely chopped
- 1/4 cup olive oil
- 1-2 tbsp water (optional, for thinning)
- Salt and pepper to taste
Method
Cut the avocado in half, remove the pit, and put the flesh in a blender. Add the lemon juice, Dijon mustard, chopped garlic and olive oil along with the avocado. Blend everything until smooth and creamy. If the mixture is too thick, add 1-2 tablespoons of water, one at a time, until the desired consistency is reached.
Taste and season with salt and pepper as desired. Mix again to ensure everything is well combined.
Transfer the avocado mayonnaise to an airtight container and store it in the fridge for about 2-3 days.
Tip: Make sure the avocado is ripe for the best creamy texture and feel free to adjust the taste by adding fresh herbs like cilantro or parsley, or a pinch of cayenne pepper for a bit of extra kick.
