Make Your Own Vegan Mayonnaise
 
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Creamy, smooth, with just the right blend of sweetness and tart. It's hard to believe there are no eggs in this vegan mayonnaise, but for real - none. Even though it's vegan, mayonnaise is still high in fat so I wouldn't be going crazy with it if you need to lose a few pounds.
Created by:
Recipe Type: Condiments/Seasonings
Cuisine: Vegan
Number Servings: 20
What You Need
  • 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
How to Do It
  1. 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.]
  2. 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.
  3. 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.
  4. Remove from blender and spoon into clean glass jar. Refrigerate immediately.
  5. Best prepared a few hours before you need to use it, as the flavors will blend together and it will taste even better!
Recipe by Blacks Going Vegan! at https://blacksgoingvegan.com/make-your-own-vegan-mayonnaise/