The condiment company Sir Kensington's uses kombu, Japanese seaweed, to add oomph to its vegan mayonnaise, Fabanaise. The good news is that you can easily do this too, because many brands of canned chickpeas, such as Eden Foods, include kombu to aid with digestion. (Photo: Meredith Heuer for The New York Times)
AVOCADO MAYO | Serves 6 | 2 Avocados, 1tbs White Vinegar, Juice of ½ Lemon, ⅛t garlic powder, ⅛t onion powder, Sea Salt (to taste) In a food processor, blend all the ingredients until smooth. Add salt to taste. To store: place plastic wrap in direct contact to the mayo to prevent browning; it should last well for 1-2 days in the fridge.