Mayonnaise is a contentious food in the vegan world and for good reason, but let’s face it, some of our favourite foods wouldn’t be the same without it. I am always searching for healthier condiments and sadly, I have not come across a vegan mayonnaise or a recipe for one that is also soy, sugar and oil free. So I made one. And I will be sharing recipes for other condiments meeting the same criteria in upcoming posts.
This mayonnaise is every bit as tasty as the “real” thing and it has a similar texture and consistency. All that without the addition of eggs or oil. I have nicknamed this recipe “Mayo 5 & 5” because it can be prepared in under 5 minutes and there are only 5 ingredients called for. It also happens to be raw. Bonus!
I generally make it in small batches and find that it lasts up to 10 days in the refrigerator. It may last longer but I haven’t had any around longer than that to know for sure.
- 1/2 cup cashews or pine nuts
- 2 Tbs. Dijon mustard (plain or whole grain)
- 1 Tbs. apple cider vinegar
- 1 clove garlic, chopped
- 1/3 cup water
Place the first 4 ingredients in a high-speed blender with most of the water. Start the blender and add the remaining water a bit at a time just until mixture blends smoothly. Blend for a minute or so to emulsify. The mixture will be thick, smooth and shiny – just like commercial mayonnaise.
Scoop the mixture into a glass jar or bowl and refrigerate, covered until ready to use. Mayonnaise will thicken more upon standing.
The recipe above is for a basic mayonnaise. Feel free to play around with different flavours: add fresh herbs, such as dill or basil or died spices such as chipotle chilli pepper or smoked paprika. It can be sweetened with a tablespoon of maple syrup and it can be thinned down with a little water and poured over a salad. Whole grain mustard, which was used in the photo below, gives the mayonnaise a speckled appearance, which I really like.