I like mayo. But I don't like tofu or tofu mayos---bland, complicated to make, and just nothing very pleasing about them. I wondered about how to make a good mayo without oil, and without eggs, and without tofu. I remembered a "Good Eats" episode (Alton Brown's show on Food TV) in which he made avocado ice cream, because, he said, eggs and avocados are similar in composition with respect to fat. (Not identical, but close in proportions.) So I thought, hey... avocado... creamy, lush, good flavor but not intense (kind of bland), easily made into a creamy consistency... That oughta work!
So I worked it out, and here is Avocado Mayo (first draft).
Quick Vegan Avocado Mayonnaise
1-1/2 tsp rice or champagne vinegar (or other mild vinegar)
1-1/2 tsp fresh lemon juice (or lime juice)
1 tsp smooth Dijon mustard (or other smooth, mild mustard)
1/2 tsp agave nectar or other sweetener
In a bowl with room to mash, add vinegar, lemon juice, mustard, and agave nectar, and whisk together.
Cut up and scoop out the avocado into the bowl. Mash and mix with liquid ingredients, as smooth as possible with a fork.
Use on sandwiches, etc.
Since it is avocado, it will oxidize and brown if you don't cover it airtight, e.g. by laying plastic wrap over it and pushing out all the air, despite the protective acid in the vinegar and lemon juice. It should freeze just fine (when you thaw it, stir it up).
I didn't make this in a blender because you lose too much to the sides, bottom, and blades of the blender.
I would love to hear how this works out for you if you try it, and if you have suggestions (less vinegar? use a whisk for the avocado too?).
I am curious about whether it would be good in cooking, such as in my Vegan Crab Cakes recipe. I'll report on that when I try it.
By the way, this is far less caloric and fat than egg-and-oil mayonnaise, Vegenaise, and (according to NutritionData.com) tofu mayonnaise.
Last edited by dstewart on Wed May 06, 2009 9:42 am, edited 1 time in total.