This Avocado Mayo is vegan, soy free, AND oil-free for a healthy, delicious, and creamy spread for sandwiches, salads, and vegetables.
AVOCADO MAYO, yo!
I was making a vegan BLT (Tofu, Lettuce, and Tomato) sandwich the other day, just about to put some avocado on top, when I was struck with a brilliant idea. Rather than putting the avocado inside AND rather than having to use store-bought vegan mayo, why don’t I just make an avocado mayo?!
I wasn’t sure if avocado mayo was a thing (turns out it is) but after a little research and some experimenting, I whipped up this. A vegan Avocado Mayo that is soy-free and oil-free!
And people, it was the best TLT I’ve ever had.
Recommended Ingredients & Equipment
The ingredients for this mayo are super simple; you probably already have them on hand. All you need is
- Avocado – It is important that your avocado is perfectly ripe. Find out how to pick the perfect avocado below.
- Aquafaba – This is the brine from canned chickpea. Traditionally aquafaba is whipped up and used as a replacement for egg whites. When aquafaba is not whipped up, it makes an amazing alternative to oil.
- Garlic
- Lemon
- Salt
Recommended Equipment
You don’t need much for this recipe. However, you will need a food processor. Having a high-quality food processor is very beneficial for plant-based eating. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Pick the Perfect Avocado
Because avocado is so essential for this vegan condiment (avocado mayo, yo!) it’s important that we pick an avocado when it’s perfectly ripe. When choosing an avocado, look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin.
Pro Tip: If you buy your avocados before they are ripe, let them sit out at room temperature for a couple of days until they are slightly soft to pressure. Once they are ready, you can stick ripe avocados in the refrigerator to allow them to last longer.
How to Make Avocado Mayo
To make the vegan mayonnaise, add all the ingredients to your food processor (or blender works, too) except for the chickpea brine. With the motor running, slowly add the chickpea brine until the dressing is rich and creamy.
Taste and adjust seasonings.
Disclosure: This post may contain affiliate links.
Serving and Storing
Serving – Serve this vegan condiment immediately on your favorite sandwiches, burritos, or buddha bowls.
Storing – Make only what you will be using. This mayo starts to brown quickly and doesn’t store well.
Uses for Avocado Mayo
A easy and delicious condiment that can be used in so many different ways. Other than making the best TLT ever, here are a few other recipes that would benefit from a little dollop of this avocado mayo:
- Burrito Bowls
- Southwest Breakfast Burrito
- Easy Vegan Nachos
- Tofu Kale Breakfast Bowls
- Buffalo Ranch Caesar Salad
Vegan Avocado Mayo
Ingredients
- 1 large avocado
- 1/4-1/3 cup brine from canned chickpea
- 3 cloves garlic
- juice of 1/2 lemon
- salt to taste
Instructions
- Combine the avocado, garlic, and lemon juice in a food processor. With motor running, slowly add chickpea brine, stopping to scrape down the sides as necessary. Add between 1/4 and 1/3 cup of liquid until the mixture is the consistency of mayonnaise. Add salt to taste.
- Serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Alexandra says
I just don’t understand…I was looking for a avocado mayo and everything here is ok except the water from canned chikpeas….it’s full of anti-nutrients and the right oil is not a devil!!!. Just don’t understand this kind of stuff….
Jodie says
FIVE STARS! (The stars won’t work for rating this recipe……..no matter how many times I click on them).
I just made this, using a ripe lime (they’re yellow and sweet rather than tart) and it’s so yummy! I can’t wait to use it on my black bean and sweet potato burgers! 🙂 And I’m trying a 1/2 inch layer of water on top of the mayo while storing it in the fridge. I Googled and that seems like it might be the best way to avoid discoloration. I’ll find out soon enough if it works, lol. It’s creating a barrier that keeps the air from the mayo, so I’m hopeful. I’ll just pour it off carefully when I’m ready to eat.
Kim says
This is mainly to be used as a sandwich spread, correct? You wouldn’t want to use it for pasta or potato salad would you?
Sarah says
Yes, that’s correct.
Anne Goforth says
Hey, just making sure – your page says this recipe makes 2 1 cup servings, and then your nutritional info says 20cal per serving. This can’t be right. Regardless, I’m looking forward to trying this and subbing in some spices to make an avocado vegan ranch spread!
Sarah says
Thanks for pointing that out. There was a glitch in the recipe plugin. It should be 16 servings.
Emily says
Tried this recipe to accompany my vegan “tuna” salad (made with chickpeas and nori), and it was to die for. I did find that the blender worked better than a food processor for me, there wasn’t enough ingredients for my processor blades to puree everything well enough. I will definitely be saving this recipe for the future, it is so fast and so easy!
jenniferka says
I tried it. Its a.m.a.z.i.ng!Aswell as the white wine pasta -thank you for sharing this brilliant ideas!So glad i found your page *yummy*
Sarah says
Glad you enjoyed both recipes! Thanks for sharing.
Willie says
Put the avocado seed in the May and it will not turn. Also in you guacamole.
Debbie says
It sounds yummy thanks for sharing
How long until it turns black?
In case I use it for a dinner party
Sarah says
If you put the avocado seed in the mayo it will stay green a little longer but probably not more than a couple hours.
Little Cooking Tips says
What an interesting mayo! We don’t have chickpea cans in Greece (people buy them dried and boil them), but we’ll try it using your tip for water+evoo:)
Thanx so much for the yummy idea!
Mirella and Panos
Lana says
This looks seriously good! I’m always on the hunt for vegan alternatives to everyday food, so I’ll definitely give it a try 🙂
Jezebel says
Oh wow this is such a brilliant idea Sarah! That avocado mayo looks and sounds so delicious, I’ll definitely try it out. And the color is a very cool side effect 😉 Can’t wait to make it!
Deborah Cross says
Hello, I like the idea of this. I was wondering if you added a chipole chili pepper then you could turn it into a chipole mayo and you would not have to worry so much about it turning color so fast and im sure it would taste good.
any how I was wondering how you made the tofu for the sandwich it looks so good.
thanks
Sarah says
You should give that a try with the chipole and let us know how it goes. Here’s the recipe for the tofu sandwich: https://www.mydarlingvegan.com/vegan-blt-avocado-mayo/
Ana says
Can i replace the chickpea brine for something else?
Sarah says
You could subbing just water and then adding 1 tbsp olive oil
Aaliyah Jenkins @sippingonsoy says
What a neat idea! I’ll have to give this a try.
Sonia | Inglourious Bananas says
Finally an oil-free recipe! I’ll save it and give it a try soon! Thanks 🙂
catherine Atkinson says
Puzzled by this being called ‘oil free’ – not sure what you think avocado oil is made from.
Lynn says
Catherine Atkinson……except this is made with the WHOLE avocado and not the oil that’s extracted from them…….There’s carrot oil, too, do you consider whole carrots not to be oil free then?