Avocado “mayo”

Now I’m not a vegan, but this avocado mayo is. And it is significantly better than regular mayo (not only because of the flavor but also because it’s got ingredients that are good for your body). Let’s get into it:


The Recipe:

  • 1/2 cup cashews soaked in water overnight (water reserved)
  • One roasted poblano pepper (skin and seeds removed)
  • One ripe avocado
  • One jalapeño pepper (seeds and ribs removed)
  • The juice of one and a half limes
  • One handful of cilantro (stems included. The stems taste the same and you’re blending it anyway. No need to waste your time picking off the leaves.)
  • Garlic powder, cumin, coriander (fun fact: coriander is the cilantro plant’s seed and most other countries call cilantro “coriander”)


Soak the cashews overnight (at least six hours) and save the water.

Roast the poblano: place directly on stovetop on high heat or on a grill, turning as the skin turns black and bubbles. Carefully move charred pepper into a plastic bag, seal closed, and leave until cool enough to handle. Once cool, remove skin with back of a knife or paper towel. Remove seeds as well.

Blend cashews, poblano, avocado, jalapeño, lime juice, and cilantro until smooth. It will be too thick, so add the cashew water 1T at a time until you reach your desired consistency.

Always add salt and pepper, but you can also add some garlic powder, cumin, or coriander if you’re in the mood. Sometimes I also add chili lime or green pepper Cholula.

Serve it up!

This is a great mayonnaise substitute. Spread this all over a sammie, use in deviled eggs, or eat with a spoon and call it a day. Or…

…use it in my favorite way: on charred corn with queso fresco and Tajín, also known as elotes. Elotes are Mexican street corn and you haven’t lived until you’ve tried it. Photo credit: Eden Shulruff.

memorial day

Also enjoy elotes with corn cut off the cob:

elotes off the cob

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