This is my version of veganaise. Fantastic as a condiment, it makes a great base for dressings and dips too. I always have some in the fridge. Depending on how much mayo you normally go though you might want to consider halving the recipe.
Admittedly not the healthiest thing out there but at least you know what goes into it!
homemade vegan mayo
makes 2 1/2 cups
prep time: 15 minutes
skill level: easy
1 cup unsweetened almond milk
3 tablespoons ground golden flax seeds
1 teaspoon golden caster sugar
2 teaspoons ground dry mustard
1 teaspoon onion powder
1/2 teaspoon salt
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 cups grapeseed oil
Combine milk and ground flax in a blender. Blend on high speed until and the mixture is frothy, about a minute depending how powerful your blender is. Then add the sugar, dry mustard, onion powder, salt, vinegar and lemon juice, blending for a few seconds to combine.
Now start with the oil. With the blender running, use the hole at the top to add a tablespoon at a time, blending for about 30 seconds after each addition (again, powerful blenders will only need 10-15 seconds after each addition). Don’t overwork the blender, give it a break so it does not heat up the mayo. By the time you add 3/4 of the oil the mixture should have a spreadable consistency. If it is runny just keep blending.
Transfer to an air-tight container and fridge it. Use within 10 days.
All of the ingredients are available at major supermarkets.
It is important you use almond milk for this recipe, other plant milks do not work.
Grapeseed oil can be replaced with any other mild tasting oil.