There is a reason for this recipe for avocado vegan mayo being here: For more of half my life I’ve been either a vegan or a vegetarian, although I am currently neither (I eat fish). My travails and misadventures inspired me to give my fellow veggie-lovers more options in the kitchen. And if my recipes help a host make a vegan guest feel welcome, my work will have been done.
But it hasn’t been a smooth ride… not at all.
One incident that illustrates what I’m talking about occurred a couple of years ago when I posted one such vegan adaptation. One person in particular took umbrage to my doing so. Apparently I wasn’t being sufficiently Dominican, or similar nonsense. I suppose there are no Dominican vegans, according to this person.
Needless to say somebody soon took offense to this, and it promptly deteriorated into a shouting match between this person and a small mob of angry vegans.
By the way, Angry Vegans is a great name for an alternative rock band.
While trying to cool down tempers – and ultimately deciding to delete all the comments – I did not back down a bit. There are Dominican vegans, I know a few. Saying that there are “no Dominican X” is stupid, as we come in all colors, creeds, sizes and personalities. Let’s rejoice in our diversity and shut up about what other people choose to eat. It’s none of our business.
And if you hadn’t yet met one, now you can say you have “met” a Dominican who dislikes mayo. I can tolerate it, once in a blue moon, but the idea of stuffing myself with a gazijillion grams of cholesterol (why, yes, that’s the exact amount) does not make me very happy. So in my search for a healthier alternative I came up with this one. It packs the flavor and creaminess of homemade mayonnaise, and the good fat and nutritional benefits of avocado.
Creamy, healthier, foolproof and oh so tasty, this avocado vegan mayo will win over even the fiercest meat lover. This will be a time when even the fiercest meat-lover will find no fault in a vegan substitute.
- 2 large avocados
- 1/3 cup of rice vinegar
- 2 large garlic cloves
- 1/4 cup of oil (see notes)
- 1/2 teaspoon of mustard powder (optional)
- 3/4 teaspoon of salt
Peel and chop the avocados.
In the blender vase mix all the ingredients and blend until the mixture is perfectly smooth.
Pour into a lidded jar and keep refrigerated (it lasts up to 3 days).
I first tested the recipe using olive oil, but found that the mayo had a bit of an aftertaste. I ended up using soy oil, which is a very neutral-tasting oil. You can use any similar oil.
If you don't have rice vinegar mix 1/4 cup of fruit vinegar diluted with 4 tablespoons of cold water. Rice vinegar is milder in taste and acidity.