Ever since a friend suggested that I try to make a great vegan, gluten free mayonnaise substitute I’ve been experimenting with recipes, and today I finally achieved it! The consistency of this is so deliciously thick and creamy. It falls somewhere between a sour cream and a mayonnaise, yet the slightly tangy flavour created by the apple cider vinegar gives it an edge and makes it just divine. Honestly it tastes much better, much more authentic and more nutritious than any real mayonnaise or sour cream I’ve eaten, but it really does taste so similar and has a similarly moorish nature. Honestly I eat it with anything and everything, it makes every existing flavour and texture that little bit more delicious. I particularly love it stirred into a veggie quinoa bowl, as it adds the risotto style creaminess that a dairy-free diet often lacks. It’s also so easy to make and requires no chopping, how perfect is that.
Makes 1 bowl – enough for 2 people
- 2 ripe avocados
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of olive oil
- 2 tablespoons of water
- salt and pepper to taste
I normally stir it into a quinoa bowl with tomatoes, long-stemmed broccoli, zucchini and mushrooms. It’s my go-to dish at the moment.
Simply scoop the avocados out of their skin and place all the ingredients into a food processor. Blend them for a few minutes until a beautifully creamy paste forms.