It wasn’t that long ago that I shared a tutorial for How-to Make Homemade Mayonnaise. Right now, that feels like a lifetime ago. I am currently just over 2 weeks into a 6 week elimination diet with my naturopathic doctor, as we work to support my health, after I was diagnosed with IgA Nephropathy, an autoimmune form of kidney disease. We are working through what could be several rounds of an elimination diet to explore what in my diet could possibly be causing an autoimmune response and affecting my kidneys. This round of the elimination diet, in addition to all meat which was removed from my diet 4 weeks prior, (as animal protein is highly taxing to the kidneys), she has also had me remove eggs and dairy for a minimum of 6 weeks. Dairy has been no big deal, I ate so little of it as it was, it’s the eggs that has been quite challenging for me.
With all of my current restrictions on this elimination diet, plus my already existing intolerances and dietary choices, I have to be honest and tell you it’s been a challenging 2 weeks. I have found in my current state, even without meat, eggs and dairy, legumes are simply not agreeing with me, likely the leaky gut I was diagnosed with at the first appointment. I work hard to limit my intake of grains on a daily basis, I avoid soy and of course, we all know I can’t have gluten and I don’t eat processed foods – so as you can imagine I have been working really hard to rethink my meals and meal planning, to rethink my snacks and I have been looking for protein and healthy fats in new places. Some days it feels easy and I am simply focused on the other side and what I am working so hard for, and other days, you may just find me in the corner of the kitchen crying over the egg sandwich my husband is starting his day with.
Although this has been a challenging process, I am also 100% committed to and very eager to get to the bottom of what could possibly be the root cause of this autoimmune disease. I have also been enjoying looking at food in a different way and being challenged by new restrictions.
I have long thought it would be nice to create a homemade vegan mayonnaise for my egg-free and vegan readers, now here I am with a reason to develop this perfect recipe. I had taken a look at egg-free mayonnaises at the store last week and I was shocked at the quality of the ingredients used. Most store bought vegan mayos, even the organic ones, contain strange ingredients, many are made with tofu or soy milk, usually they contain canola or other useless, unhealthy vegetable oils and most contain thickeners or stabilizers.
What I love about this homemade vegan mayonnaise, besides how fresh it is and the short list of real ingredients – is how simple it is to make. This egg-free mayo is the real deal, minus the eggs and it’s essentially the same process I take when I make a traditional mayonnaise. Of course, it also tastes incredible and it behaves just like the traditional mayonnaise we all know. It’s great on sandwiches, amazing on homemade pasta and potato salads, it’s great for dips and all the rest. Much like a traditional mayo you can also add additional flavors, think a smokey chipotle mayo, extra garlic for a real garlicky mayo, smoked paprika, sriracha, chives, curry, wasabi, chili powder, horseradish, dill, honey mustard, sun dried tomatoes, roasted red pepper and the list just goes on and on.
So, let’s just get into this super simple tutorial on How-to Make Vegan Mayonnaise.
[print_this]How-to Make Vegan Mayonnaise
makes approximately 2 cups
- 1 cup soaked cashews, drained and rinse (soaked for 4 hours)
- 1/2 cup filtered water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons mustard powder (you can also use dijon mustard)
- 1 garlic clove, peeled
- 1/2 teaspoon coconut sugar (raw sugar or other sweetener)
- 1 teaspoon sea salt
- 1 1/4 cup Terra Delyssa Organic Extra Virgin Olive Oil
(you may find you can use less than this, this is just the amount I found to give the best consistency)
1) Add all of the ingredients except the olive oil to your high speed blender. (I used my Vitamix)
2) Blend on high until smooth and creamy.
3) Scrape down the sides of the blender and put the lid on without the plug. Turn the blender onto the lowest speed and as it’s blending, slowly begin to drizzle the olive oil in, a slow and steady stream, creating an emulsion. Don’t go too fast. About halfway through, stop the blender, scrape down the sides and then start it back up and continue adding the oil. Near the end, increase the speed a bit as you finish pouring the oil in.
4) Scrape the mayonnaise into a glass jar with a tightly fitted lid and place into the fridge. The mayo will thicken significantly as it chills and it will be very similar in consistency to a traditional mayo, though possibly a bit thicker the cooler it gets, as it warms up, it softens up even more.
Storage: keep in the refrigerator in an air tight container. It will keep 7-10 days. [/print_this]
if you don’t have any recipes planned using a decent amount of mayo or don’t think you will eat this up in about a week, simply make a half batch
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