Avocado Aioli (vegan)

This zesty aioli is oil free, and arguably sugar free (optionally salt free), and can be used in place of mayonnaise, vegannaise, or even cooking oil.  The avocado supplies a healthy fat for sautéing, or roasting, and adjusting the broth amounts can give you a wetter consistency for pan-fry or a thicker consistency for spreading on sandwiches. Bonus, the blackstrap molasses gives you a ton of natural vitamins and minerals, the apple cider vinegar the probiotics you need for improved digestions, the nutritional yeast is fortified with B12, and the turmeric supplies you with a daily anti-inflammatory boost!

Throw the following into a food processor or blender for 3-5 minutes:



1 avocado

1/2 cup broth

the juice from 1/4 of a lemon wedge, squeezed
1 teaspoon salt (can be omitted for a salt-free diet)
1 clove garlic, minced20160403_180817_001

1/2 teaspoon turmeric

1/2 teaspoon mustard powder

2 tablespoons nutritional yeast, aka nooch

1/2 Tablespoon apple cider vinegar

1/2 teaspoon SMOKED paprika

1 teaspoon black pepper, ground

1/2 teaspoon Blackstrap Molasses

Optional: 2 tablespoons aquafaba, aka chickpea liquid



Once all of the ingredients are blended, you can thin the mixture up for sautéing or pan-frying by adding another 1/4 cup of your broth, or you can thicken the mixture to the consistency of store-bought mayo with the 2 optional tablespoons of aquafaba (1 tablespoon of cornstarch or arrowroot would also work, and reducing the broth to 1/3 cup instead of 1/2 will also thicken a bit in a pinch)


It goes great on bread! This is the Roots Market Bakeshop vegan Pumpernickel bread, a great flavor compliment to the tangy aioli!


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