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This vegan answer to mayonnaise not only goes egg-free, but also corn and soy-free. Instead, it’s whipped up with avocados and avocado oil, with lemon and cider vinegar to give it tang. The avocado gives it velvety, creamy texture, but the flavor is neutral enough to pair with just about anything. It’s delicious not just spread on a sandwich but as the base for dips or dressings.