3 Minute Avocado Oil Mayo Recipe
This thick, creamy avocado oil mayo recipe is made with aquafaba, the liquid you find in a can of chickpeas, making this a super easy egg free, vegan mayo recipe that comes together in just 3 minutes with an immersion blender.
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Things you need to know about me if we are going to be friends: I am a mayo girl. I grew up dunking my fries in mayo, not ketchup, thank you very much. And I will welcome any excuse I can get to eat it – from my go-to chickpea tuna sandwich or an epic vegan egg salad, to a crunchy broccoli salad.
If you want to kick this mayo up a few notches, you can turn it into a spicy vegan mayo in just a few minutes!
Another thing you should know about me: in my world, starch is merely a carrier for sauce. Like, when I run out of mayo, my fries are done. Crackers need to be piled with hummus, not thinly scraped.
Now, the dietitian in me has to remind you (also me!) that mayo is a condiment, not a food, and we probably don’t want to eat gobs of it daily but dang if it doesn’t make everything taste better. And this rich, creamy avocado oil mayo recipe (which was originally in Eat More Plants Cookbook) will have you feeling good about its heart healthy monounsaturated fats because hey, avocados are a vegetable fruit right?
Confession: I do not buy avocado oil mayo in the store because it’s just too freaking expensive. If you want a good storebought mayo, honestly, Hellman’s vegan is the greatest in terms of flavour but if you want mayo without soybean oil, then I highly recommend you make your own!
Gather your ingredients to make this avocado oil mayo
This vegan mayo recipe features avocado oil, which is rich in monounsaturated oleic acid, a heart healthy fat. It has a creamy, neutral flavour – more rich like traditional mayo as opposed to tangy like Miracle Whip. Best of all…you only need 5 ingredients plus salt to make it!
How to make creamy vegan avocado oil mayo step by step
Making this vegan, egg free mayo couldn’t be simpler…there is literally just 2 steps. But, you need a sturdy immersion blender for this recipe! I have a 400W one. A lesser one might not generate the suction needed.
This egg free mayo recipe will keep well, in an airtight container in the fridge, for up to 2 weeks. The mayo gets thicker and tangier as it sits.
FAQ: is avocado oil mayo good for you?
This vegan avocado oil mayo recipe contains simple ingredients and uses monounsaturated avocado oil as its base, so yes, it’s a heart healthy condiment!
As a dietitian, I believe that all foods fit. And while we don’t want to consume too much fat, each meal should have a little bit of healthy fat from nuts, seeds, avocados, olives or their products. Fats are important for energy, absorbing fat soluble vitamins and phytochemicals as well as building cell membranes. The days of “low fat eating” have been thoroughly debunked.
More Plant-based Basics Recipes
- The Easiest Homemade Peanut Butter
- Nourishing Hemp Seed Milk Recipe
- How to Make a Basic Cashew Cream
- 5 Minute Vegan Parmesan Made From Almonds
- Creamy Sunflower, Pumpkin, Hemp Seed Butter
3 Minute Avocado Oil Mayo Recipe
Ingredients
- ½ cup avocado oil, or high oleic sunflower oil
- 2 tablespoons aquafaba, the liquid from a can of chickpeas
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic, crushed or grated (omit if Low FODMAP!)
- ½ teaspoon salt
Equipment
- handheld immersion blender
Instructions
- Place the oil, aquafaba, lemon juice, Dijon, garlic and salt in a wide mouthed jar. Using a handheld immersion blender, mix on high, moving the blender up and down to aerate the mixture, until a thick mayonnaise texture forms, 1-2 minutes.
- Place in a small airtight jar and refrigerate for up to 2 weeks
26 Comments on “3 Minute Avocado Oil Mayo Recipe”
Hi Desiree,
I just made the Vegan Avocado Mayo…Absolutely delicious with the hint of Garlic!
I’m going to dip my Potato Wedge Fry’s in it…very European.
Well done,
Cheers,
Renee😊
SO glad you liked it Renee! Team Euro fries for the win ha ha
Thank you for this great recipe.
Quick question as someone that lives alone and does not want a lot of quantity sitting around in the fridge.
Do you think making half the recipe would work?
Or alternatively, would you be able to freeze in small ice cube trays?
Let me know your thoughts! Thanks
Hi Elena,
So this is actually a really small volume! Just a half cup or so. I have not frozen it yet, so I can’t say but yes, a half recipe should work. Please let me know if you try it!
I bought a new immersion blender (500 watts with a turbo function) and now it works! I think it was a wattage problem with my old one. I added lemon zest for a lemon aioli dip and OMG. I have Mayo in literally 10 seconds.
YAY! So glad you got a strong immersion blender, they change lives ha ha.
Hello. I see it says 8 servings. What’s a serving size?
Hi Angela,
A tablespoon…the recipe makes about 1/2 cup!
Loved your recipe for Mayo! Came together in a flash too. I’ve made it again as it’s a keeper. Thanks so much ♥️
I am so glad you enjoyed it!! It’s shockingly simple and so good.
Love this! I used a mini-food processor to make mine since I don’t have an immersion blender (my processor has tiny holes in the lid specifically for drizzling liquids). I also subbed grape seed oil since I had some that needed to be used up. We finally ran out of egg-based mayo and I made this for my kid’s sandwiches. He’s a very selective eater with a very good sense of taste and he loves this mayo.
Hi Nicole,
I am so glad you liked it…and that it worked in the food processor! Thank you for taking the time to leave a rating and review 🙂
Wow! This was joy in my mouth.
I was looking for a dairy free ranch dressing alternative…most called for Avocado mayo….so I made this mayo and added the herbs for ranch and thinned it out with water…….
I could not be happier here with salad
I am SO glad you enjoyed!!! Thank you for taking the time to leave a star rating and review 🙂
Happy Eating,
Desiree
can you double this recipe?
Yes absolutely…it just doesn’t last forever (no stabilizers!) so be sure to use it up 🙂
Hey Desiree, I have to share with you..I make this all the time….so amazing! I just switch it up with fresh Herbs depending what I’m using it for…eg chopped Cornicon, Fresh Dill and Capers if I’m making a Tartar Sauce for my Potato Wedges …yum,! or Fresh Basil if I making it for a lovely Tomato/ Avocado Toast Breakfast.
So good!
Thank you 😊
I LOVE that you love this Renee!! It’s such a staple. And I love the idea for different flavour combos! Thanks for leaving a rating 🙂
Desiree
Hi,
I have IBS and follow a low fodmap diet. Could I skip the garlic in this recipe? Also, is the liquid from the chickpeas okay for low fodmap diet ? Thanks! 😊
Hi Jessica,
Yes, you could absolutely skip the garlic (it’s just for flavour) but the challenge is the aquafaba. It has never been tested, so we don’t know the FODMAP level – and it definitely contains FODMAPS. As an IBS dietitian, I have assumed that a typical 1 tbsp serving of this mayo IS low FODMAP because you would be consuming less than 1 tsp of aquafaba per serve. Particularly because similarly, we know that you can consume a very small amount of chickpeas. So if you’re in a stable place with low FODMAP go for it. But if you’re still quite reactive and new to low FODMAP, I would maybe wait a bit.
Hi there, I just read this recipe and I’d like to try it, but I’m experimenting with the blood type type and garbanzo beans are an avoid for blood type A (which I am very sad about). I’m not sure about aquafaba, but since it comes from chickpeas, I might try to avoid it as well. Do you think the liquid from white beans would work similarly to aquafaba?
Hi Christina,
I have not tried this recipe with white bean liquid, so I can’t guarantee it…but the liquid should have the same properties as chickpea liquid (albeit sometimes it’s thicker). If you do try it, please let us know how it goes as maybe others will want to try.
Thank you for the recipe however mine didn’t work. My immersion is 150W. Also tried a food processor which didn’t work. Should I order a 400W immersion?
I am so sorry to hear that! Yes, my immersion is a 400w. You need that strong aeration to whip the aquafaba and hold the oil in suspension.
Hi.
I used all products and instructions like in your recipe…i received a watery green liquid….any idea why?
Hi Marta,
Oh my gosh…I am so sorry to hear that it didn’t work out? I am not sure where the green had come from as none of the ingredients are green? Any chance you used an unrefined avocado oil? That wouldn’t explain the watery-ness but it could explain the green.
In terms of process: the most important thing is a strong immersion blender (mine is 400W) and to slowly pull it through the mixture, starting at the bottom. It creates a suction that helps with the emulsification.