Garlic Mayonnaise (Vegan Style)

A Creamy, Flavor-Packed Spread with a Healthy Twist

This Garlic Mayonnaise is unlike any traditional mayo—it’s made with broccoli, cream cheese, and fresh garlic for a savoury, veggie-rich version that’s both creamy and packed with character. Ideal as a spread, dip, or sauce, this recipe is perfect for those who want flavour without the heaviness of egg-based mayo.

Great for sandwiches, roasted vegetables, or as a healthy addition to wraps, this version blends simplicity with nutrition.

Kitchen Tools

• Pot

• Hand blender or food processor

Ingredients

• 80 g / 3 oz broccoli florets

• 1 teaspoon cream cheese (plant-based or regular)

• 1 garlic clove, peeled

• Salt and black pepper, to taste

Instructions

1. Cook the broccoli: Bring a small pot of water to a boil. Add the broccoli and cook for 3–4 minutes until just tender but still bright green. Drain and let cool slightly.

2. Blend the ingredients: Place the cooked broccoli, cream cheese, and garlic in a blender or use a hand blender. Blend until smooth and creamy. Add a little water or olive oil if needed to adjust the texture.

3. Season to taste: Add salt and pepper to your liking. Blend briefly again to combine.

4. Store and chill: Transfer to a clean jar or airtight container. Refrigerate before serving.

   
   

Serving Ideas

• Use as a spread in veggie sandwiches or burgers

• Serve as a dip with baked potato wedges

• Dollop onto grain bowls or salads

• Spoon over grilled vegetables for extra flavour

Storage

Keep refrigerated and use within 3–4 days.

This Garlic Mayonnaise is a healthy, flavour-forward alternative that adds creaminess and character to any meal—with a surprising veggie base that’s both nourishing and delicious.