There is no doubt that mayonnaise is brimming with fat. For many Americans, mayonnaise is a classic condiment and refrigerator staple. It is potentially the best-selling condiment in North America and is popular in everything from dips and tuna salad to dressings and deviled eggs. Some people steer clear of mayonnaise because, when improperly stored, it can be a breeding ground for bacteria. Others avoid it because they don’t want to eat a fat bomb.

This avocado mayonnaise doesn’t taste like the real deal; rather, it exhibits a tangy, creamy, and delicious flavor. Is it more tasty than the original condiment? That is only a question that you can answer after you try it. You can spread it on a sandwich if you are a vegan or you can use it as a dip as a raw vegan. The combination of lemon juice and apple cider vinegar may cause your lips to pucker, but in a great way. That’s why it pairs beautifully with sweeter produce items like tomatoes, carrots, and bell peppers.

When it comes to making this avocado mayo, you can either use a food processor or immersion blender. If you use a food processor, you may need to stop blending, scrape down the sides, and continue blending to fully incorporate all of the ingredients. An immersion blender is also an excellent tool for the job. With that tool, add all of the ingredients to a large jar and blend with the immersion blender until smooth and creamy. No matter which preparation method you choose, make sure to taste the final product and season accordingly.

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There’s no denying that mayonnaise is an incredible condiment. It can enhance the flavor of a dressing, sauce, slaw, sandwich or burger. The problem with store bought mayonnaise is that it has a ton of oil, eggs, dairy, unhealthy fats, and lots of other processed ingredients. Naturally, it would be great to have a low-calorie, healthier version that doesn’t contain all of those ingredients. That’s why we made this recipe for you.

This oil-free, raw vegan mayo is made from wholesome ingredients. That means you don’t have to sacrifice your health to enjoy the creamy condiment that exists in many recipes. Unless you are allergic to nuts, this mayo is allergen friendly. Now, if you have a nut allergy, you can substitute the raw cashews with raw pumpkin seeds, but understand that they will give the spread a greenish hue. Pumpkin seeds have a buttery consistency when you blend them, so they enhance the luxuriousness of any condiment or spread.

After you blend all of the ingredients together (using a food processor is the preferred method), make sure to store the mayo in an airtight jar or container in the fridge. If you keep it in the fridge, you have to use it within five to seven days, or else it will go bad. Should you want it to last longer, you can freeze it for up to two months. Use it the same way you would regular mayonnaise when you’re ready. We hope you enjoy it.

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Some people steer clear of eggplants. When cooked wrong, we steer clear of them as well. This eggplant burger has the perfect amount of crunch and the homemade vegan mayonnaise brings it all together.

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This coleslaw recipe is similar to the classic coleslaw recipes that are coated in unhealthy mayo-based dressings. The only difference is that this dressing contains a raw vegan mayo! No saturated fats, dairy products, eggs, trans fats, or added sugars and flavorings in this recipe! We are in support of no artificial ingredients and we hope you enjoy this version.

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