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

By rawozzy

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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