I found this recipe online at healthy diet.com. I made it and thought is was wonderful! I was quite surprised!
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Recipe Directions

Soak the almonds for 12 hours and drain. Put all the ingredients except the olive oil in a heavy duty blender. Puree the ingredients until very smooth. With blender still in motion, slowly pour a thin stream of olive oil through the opening in your blender cover. Continue to puree until you reach the right consistency. Taste and adjust flavors to your liking.

Rawozzy's Thoughts

I found this recipe online at healthy diet.com. I made it and thought is was wonderful! I was quite surprised!

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Sound i-lightful! InI have been searching for a raw replacement for mayo for quite some time. InI will try it in InI mock tuna/carrot salad. Thanks for the great recipe. One perfect love. Until that day!!!

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when you say dry mustard, are you saying ground mustard seed?

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It will keep for about a week

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This blew my mind! It tastes and smells just like real mayo. For mine I used cashews, agave and added onion powder and lecithin. So delicious!

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How long will this keep for?

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Okay, I had to update. I left it in the fridge for a couple of days and tasted it again. Some liquid had seperated on the bottom and I didn't remix it. I tasted it on my finger, and it tasted better than it had before, but still not totally like mayo. I put it on my raw bread and put sliced tomatoes on, and MAGIC! It tasted like mayonaise! I made some again because it was so good. :)

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Awesome mayonnaise! Thanks for sharing this recipe with us! :)

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"You" raw foodies are too weird ;) But seriously, this tasted nothing like real mayonaise to me. Still an okay spread for my raw nut burger - who, me? a weird raw foodie, eating raw nut burgers? Okay, I give. :)

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This is oustanding!! Not much more I can say, but MMMMM!

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I didn't have any almonds to hand, so I made this with soaked hemp seeds - worked really well.

I also made a batch with prepared mustard, since I was out of the powder - this doesn't work! I've since found out that a lot of commercial mayos contain mustard powder as it acts as a nucleation point for the droplets of olive oil (basically as an emulsifier), in the same was that the lecithin in egg yokes do in 'real' mayo.

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thanks...i made some and it was TA-S-TY! i made a batch with coconut oil and it didn't turn out as good - the texture got flaky. but the first batch i made was perfect...thank you.

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I soak them for about 12 hours

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a few questions about the almonds, how long do you have to soak them and do they need to be blanched?

thanks.

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I used this on jicima "potato" salad and on waldorf salad made with jicimas instead of apples. I also added cucumber and chives to it and made a cucumber dressing. I added it to some thin slices of cucumber like spaghetti and added basil for a cold italian type treat! Thanks!

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I love this mayonnaise with the mock tuna. I added a little bit of garlic powder on the second batch and it tastes more like mayonnaise than ever. Plus, I keep it in my refrigerator for a week (it would probably last longer if I had any left.)

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This is such an easy recipe - thanks for sharing! When my batch first came out of the blender, it seemed really runny so I added a bit more oil. Then, I realized that refrigerating the mayo makes it much more solid, like mayo of days past. I'm really excited to have this on hand, as I just made a batch of onion bread as well.

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Your welcome. I was surprised at how much the texture and taste was similar to actual mayonaise.

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Wonderful ! This mayo tastes exactly like my mother's mayo. Extremly good.Thank you so much.

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