Vegan Mayonnaise Two Ways

almond milk butter recipes cashew butter keto nut butters nut milks paleo vegan whole 30

Recipe and photographs by Florencia Tagliavini, The NutraMilk nutritionist.

Making mayonnaise is super easy and so good. Why make it at home? Mayonnaise is a product that should be made with just a few ingredients as you see below but the processed version that you get at the store has a very long list of added ingredients that are not good for our health. If you wanted to make regular homemade mayonnaise – you would use a raw egg yolk plus oil and blend together. That's your basic mayo! But you do have the risk of consuming the raw egg yolk which can potentially be contaminated with salmonella. It´s especially not recommended for children, pregnant women and older adults who are more vulnerable.

A better alternative is the vegan version which tastes almost the same. It can be done in a few different ways – I chose the top 2 that I like the best, one uses cashew butter and the other homemade almond milk. Take a look!

MAYO FROM ALMOND MILK

Ingredients                                                                                

For almond milk

  • 1 cup (150g) almonds 
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)                  
For mayonnaise
  • 1 cup (220g) sunflower oil
  • 1/2 cup (120ml) simple almond milk made with the NutraMilk
  • 2 tsp apple cider vinegar
  • ½ tsp Dijon mustard
  • salt to taste

Instructions

For almond milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense
For mayonnaise
    • Blend all ingredients - adding the oil gradually until ingredients emulsify and you have a thick and creamy consistency.
    *Its important that the milk and the oil are at the same temperature in order for mayonnaise to emulsify.
    *It works best to use an immersion blender (handheld blender) to make mayonnaise. You can also try using a whisk or a blender. 
     *If the consistency is too thick, add more milk and if it´s too watery add more oil. 

    * You can use a different oil which will vary in taste and add any other spices you desire such as onion powder, garlic powder, paprika, etc. 

    Vegan Mayonnaise from Cashew Butter

    MAYO FROM CASHEW BUTTER

    Ingredients

    For cashew butter

    • 2 cups (300g) cashews 
    • 1/8 teaspoon Pink Himalayan salt (optional)
    For mayonnaise
    • ½ cup simple cashew butter made with the NutraMilk
    • ¼ cup sunflower oil
    • 1 Tbsp. lemon juice
    • 1 Tbsp. apple cider vinegar
    • 1 tsp. Dijon mustard 
    • Salt to taste

    Instructions

    For cashew butter

    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter. 

    For mayonnaise

    • Blend all ingredients - adding the oil gradually until ingredients emulsify and you have a thick and creamy consistency.
    *It´s important that the cashew butter and the oil are at the same temperature in order for mayonnaise to emulsify.
    *It works best to use an immersion blender (handheld blender) to make mayonnaise. You can also try using a whisk or a blender. 
    * You can use a different oil which will vary in taste and add any other spices you desire such as onion powder, garlic powder, paprika, etc. 

    Vegan Mayonnaise 2 Ways

     



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