Okay, first disaster of my vegan life… I bought some vegan mayonnaise at The Berkeley Bowl to use in my Mock Chicken Salad. The reason I mention where I got it from is because I traveled there over the weekend and it’s too far (about 40 miles there and back) to go to return one little $4 jar of Nastyaise. Dang, I would use more than that in gas! So, I tossed that crap down the garbage disposal where it belonged, and washed out the jar in the dishwasher to prepare it for making my OWN mayo.
Now that I’ve been complaining about the Product Which Shall Not be Named, people are telling me “oh no, you shouldn’t have bought THAT kind because its gross, you should have bought Vegenaise! It tastes really good. Even people who are meat eaters like it–better than real mayo!”
So, um, where were you fountains of knowledge before I spent my $4.00 on that blob of ivory colored goo that was supposed to be egg free mayo? Hmph.
Anyway, after hunting around on the web, I found a few recipes that people reported tasted reasonably good. One thing I’ve learned is not to be overly trusting of what folks say on the web about food, because their tastebuds be all on some other thang. So with their recipes in mind, I looked at the ingredients of Best Foods mayonnaise (my pre-vegan favorite), then I made my modifications to come out with this.
It’s creamy, smooth, nice and thick like mayo is supposed to be, and has just the right blend of sweet and tart. Plus, you can add exciting things to it and make your own flavored mayonnaise… things like spicy chipotle peppers, sundried tomatoes, black pepper, horseradish, dill, chives, honey, or Dijon mustard. Ohhh wee! I will never buy store bought mayo again. Nevah evah.
- ½ cup sweetened vanilla almond milk
- 1-1/2 Tablespoons golden flax seeds (ground)
- 1-2 tsps. Agave nectar
- 1 tsp. dry mustard powder
- 1 tsp. granulated onion
- ¼ tsp. Himalayan pink salt
- ¼ tsp white pepper
- 1 Tablespoon white wine vinegar
- 1 Tablespoon fresh lemon juice
- ¾-1 cup of expeller pressed grapeseed oil
- Add almond milk and flax seed meal to blender. Blend at med-high speed for 60-90 seconds, or until all the little bits of flax meal are gone. [It's best not to use a Vitamix because they get hot and will keep the mayo from firming up.]
- Add the lemon juice and vinegar. Blend for 15 seconds. Then add the granulated onion, mustard powder, white pepper, Agave nectar, and pink salt. Blend for 30 seconds.
- Lower speed on blender and leave running. Remove the top at the center and start slowly pouring in the grapeseed oil. At a certain point you'll see the mayo start thickening, add a bit more oil and keep blending until its the thickness you desire.
- Remove from blender and spoon into clean glass jar. Refrigerate immediately.
- Best prepared a few hours before you need to use it, as the flavors will blend together and it will taste even better!