Comments on: Vegan Avocado Mayo (Oil Free!)

By: Alexandra

Alexandra — Fri, 31 Jan 2020 15:30:42 +0000

I just don't understand...I was looking for a avocado mayo and everything here is ok except the water from canned chikpeas....it's full of anti-nutrients and the right oil is not a devil!!!. Just don't understand this kind of stuff....

By: Jodie

Jodie — Sat, 09 Nov 2019 06:36:32 +0000

FIVE STARS! (The stars won't work for rating this recipe........no matter how many times I click on them).

I just made this, using a ripe lime (they're yellow and sweet rather than tart) and it's so yummy! I can't wait to use it on my black bean and sweet potato burgers! 🙂 And I'm trying a 1/2 inch layer of water on top of the mayo while storing it in the fridge. I Googled and that seems like it might be the best way to avoid discoloration. I'll find out soon enough if it works, lol. It's creating a barrier that keeps the air from the mayo, so I'm hopeful. I'll just pour it off carefully when I'm ready to eat.

By: Lynn

Lynn — Sat, 09 Nov 2019 06:32:26 +0000

In reply to catherine Atkinson. Catherine Atkinson......except this is made with the WHOLE avocado and not the oil that's extracted from them.......There's carrot oil, too, do you consider whole carrots not to be oil free then?

By: Sarah

Sarah — Sun, 15 Sep 2019 21:10:49 +0000

In reply to Kim. Yes, that's correct.

By: Kim

Kim — Thu, 12 Sep 2019 22:52:17 +0000

This is mainly to be used as a sandwich spread, correct? You wouldn't want to use it for pasta or potato salad would you?

By: catherine Atkinson

catherine Atkinson — Sat, 06 Jul 2019 20:25:32 +0000

In reply to Sonia | Inglourious Bananas. Puzzled by this being called 'oil free' - not sure what you think avocado oil is made from.

By: Sarah

Sarah — Tue, 30 Oct 2018 17:14:24 +0000

In reply to Anne Goforth. Thanks for pointing that out. There was a glitch in the recipe plugin. It should be 16 servings.

By: Anne Goforth

Anne Goforth — Fri, 26 Oct 2018 05:04:01 +0000

Hey, just making sure - your page says this recipe makes 2 1 cup servings, and then your nutritional info says 20cal per serving. This can’t be right. Regardless, I’m looking forward to trying this and subbing in some spices to make an avocado vegan ranch spread!

By: Emily

Emily — Wed, 18 Apr 2018 17:39:20 +0000

Tried this recipe to accompany my vegan “tuna” salad (made with chickpeas and nori), and it was to die for. I did find that the blender worked better than a food processor for me, there wasn’t enough ingredients for my processor blades to puree everything well enough. I will definitely be saving this recipe for the future, it is so fast and so easy!

By: Sarah

Sarah — Sun, 21 Jan 2018 18:55:42 +0000

In reply to jenniferka. Glad you enjoyed both recipes! Thanks for sharing.

By: jenniferka

jenniferka — Sun, 21 Jan 2018 01:50:59 +0000

I tried it. Its a.m.a.z.i.ng!Aswell as the white wine pasta -thank you for sharing this brilliant ideas!So glad i found your page *yummy*

By: Sarah

Sarah — Sun, 14 Jan 2018 19:20:07 +0000

In reply to Debbie. If you put the avocado seed in the mayo it will stay green a little longer but probably not more than a couple hours.

By: Willie

Willie — Thu, 11 Jan 2018 23:03:44 +0000

Put the avocado seed in the May and it will not turn. Also in you guacamole.

By: Debbie

Debbie — Thu, 11 Jan 2018 15:53:32 +0000

It sounds yummy thanks for sharing
How long until it turns black?
In case I use it for a dinner party

By: Little Cooking Tips

Little Cooking Tips — Tue, 12 Dec 2017 19:21:54 +0000

What an interesting mayo! We don't have chickpea cans in Greece (people buy them dried and boil them), but we'll try it using your tip for water+evoo:)
Thanx so much for the yummy idea!
Mirella and Panos

By: Lana

Lana — Fri, 06 Oct 2017 20:49:38 +0000

This looks seriously good! I'm always on the hunt for vegan alternatives to everyday food, so I'll definitely give it a try 🙂