Solar Power Recipe: Vegan Mayonnaise

Posted by | January 3, 2020
Dips and Spreads, Kitchen Staples, Plant-Oriented Lifestyle, Recipes

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This Whole-Food, Plant-Based Mayo Recipe is Just Oh So Good

Last September I did an Ayahuasca Ceremony that changed my life. Since that day, I have only allowed “whole foods” to honor my body, meaning no store-bought condiments or packaged “convenience” foods. It’s been humbling and exploratory on all levels—even as someone who is used to concocting imaginative plant-based alternatives to all sorts of foods on a daily basis. (And, yes, I get “hangry” just like everyone else.) But I’ve found that having my fridge stocked with the right homemade dressings and condiments has been a saving grace.

Collard greens are my go to for making wraps (though I also love nori sheets). Not only are collard greens packed full of body-loving nutrients, they hold together nicely.

Here I’ve put together a yummy millet burger, It’s wrapped in collard greens and features dill sauerkraut, red cabbage, arugula, and microgreens. And, of course, it’s smothered with my favourite homemade aioli.

Solar Power Health Vegan Mayonnaise


  • 1/2 cup organic avocado oil
  • 1/4 cup cold-pressed organic olive oil
  • 3 tbsp aquafaba (chickpea water)
  • 1 tbsp fresh-squeezed lemon juice
  • 1 tsp raw organic Dijon mustard
  • 2 garlic cloves, minced
  • Salt (start with 1/4 tsp and add as desired)
  • Fresh-ground pepper, as desired
  • 1/2 tsp wasabi powder (optional)


Blend in your blender and voila! Refrigerate and use anywhere you’d use mayo.

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