Avocado and Brazil nut raw vegan mayonnaise AKA Avozil Mayo. The Brazil nuts give an earthy nutty flavour and up the protein content of this dip. It’s high in fat, but this is all good raw unprocessed plant fats and no oil added.
I soak my Brazil nuts overnight, or for at least an hour, so that they are soft and blend smoother. The measurements are all quite rough as it depends on the size of your produce. Add just enough apple cider vinegar to let the blender do its job. It’s best to use unpasteurised and unfiltered apple cider vinegar as this is the most nutritious with various health benefits. If you can’t get this white wine vinegar also works well.
You can garnish with anything you like, I tend to use a combination of smoked paprika, chives, red onion and tomatoes.
Avozil Mayo Recipe
- Total time: 10m
- Yield: 10 servings
- Calories: 38 cal
- Avocado, 2 medium size
- Garlic, 2 cloves
- Brazil nuts, 1 cup / 150g
- Apple cider vinegar, a large glug to blend
How To Make
- Soak Brazil nuts in water for an hour or overnight.
- Skin the avocados and garlic.
- Place all in the blender with enough cider vinegar for the blender to do its job.
- If it isn’t blending add more apple cider vinegar / water depending on how vinegary you like it.
Avozil Mayo Video Recipe
You can think of this as a variation on guacamole that can be used to replace mayonnaise in recipes. I often have avozil mayo with steamed sweet potatoes to make a divine sweet potato salad. Also is a great dip to have in the fridge to have with fresh veg or on crackers.
It will last for a few days in the fridge.