Makes 1¼ cups
Prep: 10 minutes
Total: 10 minutes
½ cup coconut butter, slightly warmed
½ cup warm water
¼ cup light olive oil
2 cloves garlic, peeled
1 tablespoon fresh lemon juice (optional; see Tip)
¼ teaspoon salt
Place all the ingredients in a food processor or blender and blend on high until the mixture thickens, 1 to 2 minutes.
Tip If you plan on using this egg-free mayo as a base for dressings and sauces, skip the lemon juice. You then have a neutral flavor base to which you can add any kind of acid (like a citrus juice or vinegar) based on the dressing or sauce you select.