Eggless Mayonnaise

About

This is a good recipe for vegans or anyone allergic to eggs. It can be made with a food processor or a hand blender.

Yield: 3 cups

Ingredients

Directions

1. Put almond or soy milk in food processor fitted with a metal blade.
2. Add onion powder, salt, lemon juice and sweetener (if using).
3. Process for about 30 seconds as you slowly add the oil through the feed tube.
4. The mixture will begin to thicken. Longer processing will result in thicker mayonnaise.
5. Store in the refrigerator.

Editor’s Notes

1. This recipe can be cut in half and made with an electric hand blender. Simply put all ingredients except the oil into the beaker and mix with a spoon until the salt and sweetener are dissolved. Add the oil on top. Blend until mayonnaise reaches desired thickness.
2. When making this recipe I used one part sunflower oil, 1/2 part flax oil and 1/2 part olive oil. This mixture provides a source of both omega-6 and omega-3 essential fatty acids (EFAs). The olive oil helps thicken the mayonnaise after it has been refrigerated. You can reverse the sunflower and flax oil amounts if you wish. You can also use safflower oil instead of sunflower. For optimum EFA balance, try a pre-made oil blend such as Omega Nutrition 3.6.9 or Udo’s Choice Oil).
3. The original recipe came from a stevia cookbook and called for 1/4 tsp white powdered stevia extract. I found this too sweet. Honestly, I don’t think it needs any sweetener . . . but if you prefer a hint of sweetness, use a liquid stevia extract and add 2-3 drops. You can also use a dash of honey or agave nectar. I also found the original recipe way too salty and reduced it from 6 teaspoons down to 2 teaspoons.

Source

Stevia Rebaudiana: Nature’s Sweet Secret by David Richard