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 mayonnaise recipe out there. But I keep coming back to this basic raw mayonnaise 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.
Once again, this vegan mayonnaise is a fantastic blank canvas with which to create your own magic. Best of all, it is raw, vegan, egg free, dairy free, egg free and soy free. I will post some more creative mayonnaise options over the next couple of months. But just like everything else, the sky is the limit. 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 raw vegan mayonnaise is a fantastic little addition to enhance a good home made veggie burger, and works wonders with falafels and tacos. I most often use this mayonnaise if I am going to make a basic, quick vegan coleslaw, if I have to whip up a lunch in under 15 minutes. I will post that life saver this week.