I-Use-It-In-Everything Raw Mayo

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • 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!

I-Use-It-In-Everything Raw Mayo

I-Use-It-In-Everything Raw Mayo

  • 1/4 cup filtered water
  • 1/4 cup cold-pressed extra-virgin olive oil
  • 1 cup raw cashews soaked for 2 hours (soaking is optional but will yield a creamier consistency)
  • 1/4 cup raw cauliflower
  • 1 1/4 teaspoon yellow mustard (like you put on hot dogs)
  • 1 teaspoon raw coconut nectar, coconut sugar or 1 chopped pitted date
  • 3 tablespoons lemon juice or more to taste
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon Celtic sea salt or more to taste
  1. Place all of the ingredients into your blender and puree for about a minute until smooth and creamy.
  2. Tweak lemon juice, vinegar, and salt to taste.

Makes 1 1/3 cups

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


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