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What do you need:
- the thicker top layer of ALMOND MILK
the best is to use 1cup soaked almonds to 1 cup maximum 2 cups water. Dont add any other ingredients just coconut butter - but thats optional.
Let the milk sit for a couple of hours in your fridge and then u will see that the milk is a little bit separeted - the bottom part is more watery and the top part is
thicker - scoop the top part with your spoon.
- mild tasting oil
I personally prefer clean tasting sunflower oil but u can use any oil. Avoid oils with strong flavour.
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!
MariannaS's ThoughtsBy 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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