I-Use-It-In-Everything Raw Mayo

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender

I must admit, I have never been a fan of mayonnaise. To be honest, I am not really a condiment person in general. I have never really liked ketchup, mustard or relish. I was a plain Jane, lost in the condiment kingdom. Having said that, I absolutely love vegan mayonnaise, or more specifically, raw mayonnaise. I have dabbled with quite a few vegan mayonnaise recipes over the years. There are hundreds of good vegan mayo recipes out there. But I keep coming back to this basic raw recipe I adapted from a vegan camp I went to about ten years ago.

This mayo 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.

This recipe a fantastic blank canvas with which to create your own magic. But sometimes plain and simple is just what the condiment doctor ordered. After all, good condiments add a touch of something extra to main attraction events, and they don’t take over. This mayo is a fantastic served with veggie burgers, and works wonders with falafels and tacos. I most often use this mayonnaise if I am going to make a basic, quick coleslaw, or potato salad.

Everybody loves this mayo....even if they don't like mayo!

|
alttext
Print
I-Use-It-In-Everything Raw Mayo

I-Use-It-In-Everything Raw Mayo

Makes 1 1/3 cups5 MINS

Throw all of the ingredients into your blender, and blast on high for about 60 seconds, until smooth and creamy. Tweak lemon juice, vinegar, and salt to taste.

Please note – you will need a high speed blender in order to achieve a really creamy consistency, and for the best results, soak the cashews.

Share

Google+ Pinterest

Comments

Load Comments
share

Google+ Pinterest

Subscribe

Menu
menu