Sometimes a girl just needs to indulge. A good peanut butter, a rich brownie or a dollop of mayonnaise in my favorite sandwich — I love all of them. At the same time I’m always on the lookout for healthier alternatives that keep flavor and texture intact. One ingredient I keep coming back to is coconut oil: versatile, flavorful and able to transform heavier recipes into something more nourishing.
Why Should You Make Coconut Oil Mayonnaise?
Coconut oil stands out because it contains medium-chain fatty acids that are metabolized differently than many other fats. These fatty acids are processed by the body in a way that supports energy production and can influence appetite and metabolism. Coconut oil also contains compounds that have been studied for antimicrobial properties and may contribute to healthier cholesterol profiles when used as part of a balanced diet. Beyond nutrition, coconut oil brings a pleasant, slightly sweet aroma and a silky mouthfeel that works well in sauces and spreads.
Because coconut oil solidifies when chilled, a blend of oils often delivers a more stable and spreadable mayonnaise. I prefer combining extra virgin olive oil with unrefined coconut oil: the olive oil keeps the texture smooth when refrigerated while the coconut oil lends flavor and nutritional benefits. Coconut oil mayonnaise is especially nice in vegetarian sandwiches like a Banh Mi made with marinated tofu, crisp cucumber and fresh herbs — it adds richness without feeling heavy.
Below you’ll find a straightforward recipe for a healthier coconut oil mayonnaise and a simple vegetarian Banh Mi that showcases it. I also include a few tips and easy variations so you can adapt the flavors to your taste.
Healthier Coconut Oil Mayonnaise + A Vegetarian Banh Mi
Ingredients
For the Coconut Oil Mayonnaise
- 2 egg yolks at room temperature
- 1/3 cup extra virgin olive oil
- 1/3 cup unrefined coconut oil
- 1 tbsp lemon juice
- 1 tsp good quality mustard regular or Dijon
- A pinch pink Himalayan salt
For the Banh Mi Sandwich
- 1 small whole wheat baguette sliced into sandwich sized halves
- 1/2 cup extra firm tofu
- 2 carrots cut into thin stripes
- 2 cucumbers cut into thin slices
- Fresh cilantro or parsley leaves
- 2 tbsp tamari
- 1 tsp coconut oil
- 1 tsp rice vinegar
- 4 tsp coconut oil mayonnaise
- Freshly ground black pepper
Instructions
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Make the mayonnaise: place the room-temperature egg yolks in a blender and blend until smooth and slightly frothy.
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Add the lemon juice and mustard, then blend briefly so the flavors combine.
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With the blender running on low, slowly drizzle in the olive oil until the mixture begins to emulsify. Continue with the coconut oil in the same way, adding it slowly so the mayo stays smooth.
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Season with a pinch of salt, transfer to an airtight jar and refrigerate. Note: the mayo may firm slightly when chilled; if it becomes too thick, let it sit at room temperature for a few minutes and stir before using.
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Prepare the quick pickle: toss the sliced cucumbers and carrot strips with rice vinegar and a few grinds of freshly ground black pepper. Set aside to marinate while you cook the tofu.
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Marinate the tofu: combine tamari and coconut oil in a small bowl. Cut the extra-firm tofu into 1/2-inch slices and briefly soak them in the mixture so they absorb the flavor.
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Heat a nonstick skillet over medium heat. Add the marinated tofu slices and cook 4–5 minutes per side, until golden and slightly crisp. Remove and keep warm.
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Assemble the sandwiches: spread the coconut oil mayonnaise on the baguette halves, layer with tofu, marinated cucumbers and carrots, and finish with fresh cilantro or parsley leaves.
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Serve immediately and enjoy. These sandwiches pair well with a light salad or a bowl of steamed greens.