Vegan Mayo with Avocado Sauce

By Manu Alves
December 28, 2015
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Author Notes: In Brazil, we are all about mayo. Traditionally, we serve it with lots of processed mayo and a ton of potatoes. Carrots are just for a dash of color.
This is a fun and delicious turn on Brazilian traditional Mayo: instead of potatoes, I used carrots, yam and sweet potatoes. Instead of store bought mayo, very ripe avocado, extra virgin olive oil, garlic, mustard and lime (what a difference a lime makes).
I served this recipe as a side dish at Christmas Night and waited for the "uh-ohs", but they never came! Everyone loved it - until I told them it was made out of avocados: no one could believe it was so healthy and delicious, at the same time.
Manu Alves

Serves: 4


  • 2 carrots
  • 1 yam
  • 1 sweet potato
  • 3 teaspoons salt
  1. Peel and dice the vegetables.
  2. Using 3 different pans (one for each vegetable), cook the vegetables until cooked, but still firm: cover them with water, then add 1 teaspoon of salt. Careful not to overcook them.
  3. Remove the vegetables from the pan and shock them in cold water, to stop the cooking process. Drain the veggies.

Avocado Mayo

  • 1 ripe avocado
  • 1 lime
  • 1/2 clove of garlic
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon dijon mustard
  • 1 pinch salt and pepper
  1. Just blend everything in a mixer or a food processor.
  2. Combine the avocado mayo with the vegetables, adjust the salt and serve right away.

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