Here’s a great substitute for traditional mayonnaise, if you’re looking for something that’s vegan and free of added oils. It’s easy to make and blends up quickly. Below is a video demonstration of how to make the mayo. The written recipe is below.

Enjoy!
Judi

Vegan Mayonnaise
(White Bean and Avocado Mayo)
Makes About 2 Cups

1 (15 oz) can of white beans of choice OR 1-3/4 cups cooked white beans of choice
1 Tbsp Dijon mustard
1 Avocado, diced
1 Tbsp lemon juice
1 Tbsp white wine vinegar
2 Tbsp water or aquafaba (reserved bean juice from the can)

One-Half of the Recipe (Makes about 1 cup)
1/2 (15 oz) can of white beans of choice OR ½ cup + 3/8 cup cooked white beans of choice
1/2 Tbsp Dijon mustard
1/2 Avocado, diced
1/2 Tbsp lemon juice
1/2 Tbsp white wine vinegar
1 Tbsp water or aquafaba (reserved bean juice from the can)

One-Fourth of the Recipe (Makes about ½ cup)
1/4 (15 oz) can of white beans of choice OR Scant ½ cup cooked white beans of choice
¾ tsp Dijon mustard
¼ Avocado, diced
¾ tsp lemon juice
¾ tsp white wine vinegar
½ Tbsp water or aquafaba (reserved bean juice from the can)

Rinse and drain the canned beans, reserving the liquid from the can, if opting to use it. Place all ingredients in a blender and process until smooth. Use as you would any mayonnaise. Store in a covered container in the refrigerator and use within 5 days.

Cook’s Note: Since this is made with avocado, it will have a pale green tint, which is unlike traditional mayonnaise. However, the flavor is very similar to that of traditional mayonnaise.