vegan mayonnaise

Avocado Mayonnaise

Rich, silky mayo made with avocado instead of eggs.

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Melanie Lynn


  • Ingredients:
  • 2 ripe avocados pitted and scooped out of the skins
  • 1/2-1 cup avocado oil

Optional Ingredients:

  • juice from 1/2 of a lemon
  • 1/2 tsp of salt or more to taste
  • 1/8 teaspoon of mustard

Guacamole style:

  • 2 ripe avocados pitted and scooped out of the skins
  • 1/4-1/2 cup avocado oil
  • juice from 1/2 of a lemon, 1 small lime or 2 key limes
  • 1/2 tsp of salt or more to taste
  • 1/4 bunch of cilantro leaves
  • 1 medium onion optional


  1. This is more of a method than a recipe.
  2. Start by placing the avocados, and any optional ingredients you want to use into a high-speed blender. Blend until smooth.
  3. There is no need to measure the oil.
  4. With the blender running, slowly drizzle the oil into the avocados until you reach the consistency you desire. I like to add the oil until it is very silky, and has the consistency of regular mayo (not the fake jello-stuff like miracle whip). There is only so much oil that can be emulsified with an avocado so if the oil is pooling on top and no longer mixing into your mayo then that is all the oil you need.
  5. Mix in the cilantro and add more salt if needed.

You will always taste the avocado flavor but it is not as strong as it is in guacamole.

This is a great sauce over meat, with salsa, on salad or used to make dairy-free soup creamy!