Basic Raw Vegan Mayonnaise Food

VEGAN MAYONNAISE

Vegan Mayonnaise image

Make and share this Vegan Mayonnaise recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 10m

Yield 3 1/2 cups.

Number Of Ingredients 6

Ingredients

2 1/4 cups safflower oil
1 cup soymilk
1 tablespoon maple syrup or 1 tablespoon agave nectar
3/4 teaspoon sea salt (to taste)
2 -2 1/2 teaspoons apple cider vinegar, raw or 2 -2 1/2 teaspoons lemon juice, fresh squeezed
1/2 teaspoon Dijon mustard

Steps:

Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
Slowly add vinegar or lemon juice until liquid thickens.

Nutrition Facts : Calories 1507.7, Fat 164.9, SaturatedFat 12.5, Sodium 633.1, Carbohydrate 9.6, Fiber 0.5, Sugar 7.3, Protein 2.7

BASIC RAW VEGAN MAYONNAISE

Basic Raw Vegan Mayonnaise image

There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.

Provided by The Blender Girl

Categories Nuts

Time 1h

Yield 1 small bowl

Number Of Ingredients 9

Ingredients

1 cup organic raw cashews (soaked for 2 hours)
1/4 cup cold pressed extra virgin olive oil
1/4 cup raw cauliflower
1/2 cup filtered water
3 tablespoons lemon juice (to taste)
1 teaspoon mustard
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
tiny 1/2 pinch of celtic sea salt (to taste)

Steps:

Put the cashews and cauliflower in a food processor, and add the water until combined well.
Slowly add the oil in one steady stream, and process until thick and creamy.
Place the rest of the ingredients into the blender to taste, and process until smooth.
Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
**Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

VEGAN MAYO

Vegan Mayo image

This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.

Provided by Rita

Categories 100+ Everyday Cooking Recipes Vegan

Time 10m

Yield 35

Number Of Ingredients 5

Ingredients

1 cup soy milk
1 tablespoon apple cider vinegar
½ tablespoon Dijon mustard
1 teaspoon sea salt, or to taste
1 ½ cups sunflower oil, or more as needed

Steps:

Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 0.5 g, Fat 9.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 75.4 mg, Sugar 0.3 g

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