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!