This dairy free and egg free mayonnaise tastes nearly like the original version! Actually I think the taste is much better...and its healthy! :- ) For the first time I recommend to make a small amount of the mayonnaise ( thats about 1/4 cup-1/2cup of almond milk )

Recipe Directions

Put the almond milk into your blender. I dont own any of those fancy high speed blenders so Im not sure if it is good idea to use blender like that. I blend the milk on speed 25 what perhaps means 25 turn arounds per one second.

Pour the oil in a cup.

Switch your blender on.

Now comes the tricky part.

You have to pour the oil very very slowly into the milk. I suggest that you would put one teaspoon of oil into the mixture every second. Or maybe a tablespoon but then u have to pour it really slowly.

The mayonnaise is ready when you can see it is thick enough - just like normal egg or dairy mayonnaise.

It takes about 2-10 minutes depending on how much mayonnaise you are making.

To make a traditional tasting mayonnaise add a little salt, aplle vinegar or lemon juice, just a little bit of agave or sugar, mustard. I like to add also nama shoyu or tamari to make an asian coleslaw.

And thats it!

Easy.

MariannaS's Thoughts

By MariannaS

This dairy free and egg free mayonnaise tastes nearly like the original version! Actually I think the taste is much better...and its healthy! :- )

For the first time I recommend to make a small amount of the mayonnaise ( thats about 1/4 cup-1/2cup of almond milk )

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I am so going to make this tomorrow and top my shredded broccoli and califlower stems with it. (stalk slaw, yum)

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Hi, sorry if my english is confusing! You have to use the thicker part of your almond milk because there is more fat and that will help you to make the mayonnaise.

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I'm a little confused, are you only using the thick part of the milk or the thin part?

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