Working as a hairdresser and running Bella Vita Apothecary keeps me super busy and constantly on the go. I am always struggling to find quick healthy snacks to keep my fridge stocked up with. 

Thank Goodness for my Chef Hubby, Michael Wilson. He always comes up with the most delicious and healthy dips, snips and tricks to keep me fed and happy. I have learned a lot being married to a chef, and it helps to have things readily available for when the hunger hits and I am just too busy to even think of cooking. More about Chef Michael Wilson Here.

This is a super quick and easy, whip together, healthy vegan mayo that can be used on its own as a veggie dip, a smear on a sandwich.... Or you can get creative and add some add ins for an additional spin on this creamy and satisfying condiment.

Avocado Oil is recommended due to the light flavor. If using another oil stay with oils that have neutral flavor. In addition, dry mustard is used, as well as the liquid from 1 can of garbanzo beans. Yes... you read it correctly. The water from 1 can of Garbanzo beans.

No beans are used, but the liquid adds a great viscosity and acts as a binder in replacement of eggs. I promise, You will never eat store bought mayo again!


1 garlic clove

Zest of 1 lemon

1 1/2 tsp. dry mustard powder

1 can of garbanzo bean liquid 

1/2 tsp. salt

1/4 tsp black pepper

1 1/2 cups of avocado oil 

juice of 1 lemon

Add  all ingredients except lemon juice and oil to blender. While blending, slowly drizzle in 1 1/2 cups of avocado oil and the lemon juice.

Too thick...Add water or lemon juice to taste

Too then...Add more oil

And Bam....Thats it! Tangy, smooth and creamy. Guiltless condiment enjoyment!



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