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My Low-Fat Vegan Mayo with No Extracted Oil-- Creamy Goodness for Mayo Lovers + a Little History
Ingredients
  • subheading: Mix A:
  • 1 cup any non-dairy milk (except canned full-fat coconut milk)  you like to drink, Original type-- doesn't have to be un-sweetened
  • 2 tablespoons apple cider vinegar (my favorite), plain rice vinegar, white wine vinegar, or lemon juice (or a combination of any of these)
  • 1 to 1 ½  teaspoons  salt
  • ½ teaspoon dry mustard (mustard powder)
  • ¼ cup raw shelled Brazil nuts (roughly chopped before measuring), raw macadamia nuts, or raw hazelnuts, brown skins removed (See below for why I don't use cashews.)
  • note: NOTE: Low-cost, nut-free options-- unsalted dry-roasted peanuts (a legume), shelled raw sunflower seeds (soaked in boiling water for 5 minutes and drained), or hulled hemp seeds or raw sesame seeds, or a combo.
  • subheading: I like half dry-roasted peanuts and half:
  • shelled raw sunflower seeds.
  • Optional: ½ tablespoon nutritional yeast flakes  (This adds a subtle richness to the mayo. )
  • subheading: Mix B:
  • 10 tablespoons cold water (½ cup + 2 tablespoons)
  • ½ teaspoon agar powder (NOT flakes)
  • 3 ½ tablespoons cornstarch (or use wheat starch--do not substitute other starches! Wheat starch is GF! See paragraph above the recipe for more info. PS: You can buy organic cornstarch in health food stores and online.)
  • PS: If this amount of starch does not thicken the mayo to your satisfaction, use 4 tablespoons of starch the next time.
  •  
  • note: NOTE BEFORE YOU START: This mayo does not thicken as you blend it, like egg mayonnaise or soy mayonnaise made with lots of oil, so don’t blend it and blend it, thinking it will thicken as it blends-- it won’t!! It will thicken in a few hours in the refrigerator.
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