Living with dairy and egg allergies presents a challenge when trying to find an inexpensive mayonnaise that tastes good. For several years, we used Vegenaise which had a wonderful taste and texture. Unfortunately for us, our local health food store kept raising the price on the jars of Vegenaise until it would cost almost $9.00 for 1 quart. I found that ridiculous, and began to experiment with making our own.
This recipe takes seven simple ingredients and takes no time at all to whip up a batch. I have saved my Vegenaise jars and use them for our homemade mayonnaise.
*1/2 cup Original Almond non-dairy milk ( other non-dairy milks work just as well. For a thicker mayonnaise, use only 1/4 cup milk )
*1 cup 2 tbsp Canola Oil
*1/4 tsp of Apple Cider Vinegar
*1/4 tsp of Agave or Coconut Nectar
*3/4-1 tsp Sea Salt to personal taste
*1/2 tbsp Lemon Juice
*1/8 tsp Dry Mustard gluten-free
Place everything in blender and blend for about 15-20 seconds. Remove lid and scrape down sides, folding the mixture. Blend for an additional 5-10 seconds.
The end result will be a rich and creamy mayonnaise mixture, ready to use.
Our family uses this mayonnaise for not only sandwiches, but also for chicken and tuna salad, honey mustard sauce, cole slaw, and tarter sauce.
Recently, my son and I have started creating Cooking and Baking videos. It has been a lot of fun. Here is one of our very first ones ☺
We hope you have enjoyed our video today.
Participating in Homestead Barn Hop
, The Country Garden Showcase
, Make Ahead Meals for Busy Moms
, ‘Made From Scratch’ Monday
, Gluten Free Recipe Linky
, Tempt My Tummy Tuesday
, Totally Tasty Tuesdays
, Made From Scratch Tuesday
, Slightly Indulgent Tuesday
, Hearth and Soul Blog Hop
, Gluten Free Wednesdays
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, Bake With Bizzy
, What’s Cooking Wednesday
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, Allergy Friendly Friday
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, Sweet Indulgences Sunday
, and Savory Sunday
Tagged: Allergy free, Celiac Disease, dairy free, egg free, Gluten free, recipe, vegan, Vegan Mayonaise, Vegenaise