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Dressings and Dressing Mixes Salads Spreads Vegan

Avocado Mayo

You just mash it by hand, blend it in a blender, or puree it in a food processor until smooth and creamy.

If too thick, add a choice of either water or oil just 1 teaspoon at a time until reaches desired consistency.

It will keep up to 3 days in airtight container or sealed in a jar in the refrigerator.

Great on sandwiches or tossed into a salad.

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Avocado Mayonnaise

Vegan mayo that is great on sandwiches and tossed with salads.  

Author Tammy

Ingredients

  • 1 or 2 ripe avocado
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1 Tbsp choice of: lime juice, lemon juice, or apple cider vinegar
  • 2 Tbsp choice of: extra virgin olive, sunflower, or canola oil
  • (Optional) a pinch or to taste of: garlic (fresh crushed or minced or powder), ground black or white pepper, red pepper flakes, onion (powder, red/purple, or green)

Instructions

  1. Mash by hand, blend in blender, or puree in food processor until smooth and creamy. If needs to be thinner, add 1 tsp at a time choice of water or oil until reaches desired consistency

  2. Store leftovers covered in the fridge, up to 3 days, in airtight container or sealed jar.

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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