Plant-Based Avocado Mayonnaise

4.10 from 10 votes

A healthy, vegan mayo perfect for tasty sandwiches and creamy aiolis.

As far as condiments go, mayonnaise is easily among the most controversial. Some people swear by it, others have sworn off it. And even among devoted mayo fans, there’s the ever-present Hellmann’s vs. Miracle Whip debate to consider. (Not to mention the heated sub-debate: Is Miracle Whip even mayo in the first place?)

Generally speaking, vegans get to opt out of this age-old argument altogether. An egg-based product, traditional mayo is definitely not a vegan-friendly condiment. However, even among non-vegans, this popular spread can be off-putting. Between the high-cholesterol and plethora of artificial ingredients in traditional mayonnaise, even mayo fans (myself included) may find themselves taking a pass on the spread.

Fortunately, recipes like this plant-based avocado mayonnaise offer a healthy, egg-free alternative. Whether you’re vegan, eating clean, or just kind of weirded out by the idea of an egg-based condiment (face it, it’s kinda weird if you think about it too hard), this vegan recipe provides a simple, healthier homemade version of the popular spread.


As I mentioned, traditional store-bought mayo is usually high in cholesterol and packed with unhealthy artificial ingredients. With just six simple, clean ingredients, this homemade vegan mayo is a refreshing update. Once you learn how to make vegan avocado mayonnaise, you’ll never go back to the store bought stuff.

Plain, unsweetened soy milk adds protein and thickens easily for a rich, creamy mayo spread. Just be sure to stick with soy. Almond or coconut milk may make a flawless swap for soy in your cereal or coffee, but unfortunately other dairy substitutes just won’t have the same effect here.

Avocado and olive oil eliminate the need for eggs while adding healthy fats. Avocado also helps this mayo achieve a thicker, creamy consistency as well as a tasty avocado flavor. Because why settle for plain mayo when you can have avocado mayo? Apple cider vinegar and lemon juice complete this recipe by adding a subtle, tangy mayo flavor.

How To Make Vegan Avocado Mayonnaise

This simple vegan mayo recipe is easy to make and incredibly quick. To make this healthy spread, just combine all ingredients, except for the olive oil, in a blender and blend on high until smooth.

Scrape down the sides of the blender, then return to high speed. Gradually add in the olive oil and continue to blend for about two minutes. Allow to chill in an airtight container for at least one hour before serving. You can store and refrigerate leftovers up to a week.

This simple plant-based avocado mayonnaise is so quick and easy to make. You can easily whip up this staple on a weekly basis so you always have it on hand. Use this healthy mayo substitute anywhere you would normally use mayonnaise. Spread it on sandwiches and burgers or use it as a base for your favorite aiolis.

However you use it, this plant-based avocado mayonnaise is a healthy alternative that will cut the fat, cholesterol, and controversy of traditional mayo. Enjoy!

4.10 from 10 votes

Plant-Based Avocado Mayonnaise

This mayo is quick and easy to make, low in carbs and calories, and is absolutely delicious.
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Yield 32 servings
Serving Size 1 tablespoon
Course Condiment
Cuisine American


  • 1/2 cup soy milk plain
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 avocado peeled, pit removed, and roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/2 cup olive oil


  • In a blender, combine all ingredients except for the oil. Blend on high until smooth.
  • Scrape down the sides and turn the blender back on to high. While blending, gradually add the oil and continue blending until the mixture is thick. Continue to blend for about 2 minutes.
  • Chill for 1 hour before serving. Store in an airtight container for about 1 week.

Nutrition Information

Serving: 1tablespoon | Calories: 57kcal | Carbohydrates: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 32mg |
SmartPoints (Freestyle): 2
Keywords Budget-Friendly, dairy-free, Diabetic-Friendly, Keto, Low-Carb, Plant-Based, Quick and Easy, Vegan, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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  1. I can’t use anything soy (health reasons); what (if anything) can I substitute for the soy milk in the recipe?

  2. Sounds yummy. I love avocados. Dr. Oz said avocados are good for you. Its ok to Eat one a day.
    Will try recipe.

  3. Love it! Used Home Made Almond milk. (No ACV) and it’s great! Love it in wraps and salads. Thank you !!!5 stars

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