This creamy and healthy mayo alternative is ready in just 5 minutes! It’s AIP, Paleo, Whole30 & Top 8 friendly.
I love mayo. When I gave up eggs on the AIP diet I knew I wanted to figure out an alternative. Luckily, I also love avocados. Not only are they extremely versatile and delicious, but they’ve also always been one of my “safe” foods. I tinkered a bit with this recipe before landing on the best combination. I use half water and half oil to cut down on calories. Shockingly, I can’t tell a difference. This recipe tastes very similar to traditional mayo. So much so that I don’t think I’ll ever go back to the original! It’s nutritious, simple, and super quick to make. Try it immediately on my BLCs!
Ingredients
- 1 medium avocado
- Avocado oil
- Water
- Apple cider vinegar
- Salt
See recipe card for quantities.
Instructions
Combine all ingredients in a blender and blend until smooth.
Hint: Store in a mason jar with a tight lid. Mix the avocado pit into the mayo and a lemon wedge on top to keep it fresh longer.
Equipment
You will need a blender for this recipe.
Storage
Can keep up to 3 days if stored correctly.
Recipe
Avocado Mayo
Equipment
- Blender
Ingredients
- ¾ cup mashed ripe avocado (1 medium avocado)
- ¼ cup avocado oil
- ¼ cup water
- 1½ tablespoon apple cider vinegar
- ½ teaspoon salt
Instructions
- Combine all ingredients in a blender and blend until smooth.
Notes
- Keeps for 3 days in the fridge.
- Store in a mason jar with a tight lid.
- Mix the avocado pit into the mayo and a lemon wedge on top to keep it fresh longer.
- Always buy Apple Cider Vinegar with the “Mother” to reap the most health benefits.
