This recipe for a vegan mayo is a great option for those who have egg allergies. It’s not just a tasty alternative, but incredibly more nutritious! Begin by soaking one cup of almonds overnight (or for at least 8 hours), then drain and “whiz” up in the blender with the rest of the ingredients. Easy, easy. It stores well (for up to two weeks in the refrigerator) and you can even freeze any extra. We love it on veggies and in wraps and sandwiches, but most commonly we use it to make coleslaw. Be sure to use raw almonds- preferably organic as non-organic almonds are treated with a chemical.
1 cup almonds – - – - ¾ tsp. onion powder
¾ cup water – - – - ¼ tsp. mustard powder
Juice of 1 lemon (1/4 cup) – - – - 1 ½ – 2 tsp. sea salt
1 tsp. apple cider vinegar – - – - 1 cup olive/flax oil (combination or your preference)
Opt: 1 tsp. honey or agave
Ideally, presoak almonds for at least 8 hours (add ½ cup more water if you haven’t). Puree all ingredients in blender, except for oil. When mixture is quite smooth, gently blend in oil. Opt.: Peel almonds before pureeing for a pure white mayo.
Great on salads, sandwiches and spread on fresh tomatoes!
Sunflower seed option:
In place of the one cup of almonds, use one cup of raw sunflower seeds. Increase water by 1/4 cup when processing in the blender. A more economical option, and sunflower seeds offer their own unique nutritional contributions.