July 18, 2014
As you well know by now, my daughter is allergic to eggs. This means that mayonnaise is a no-go in our house. We have found an amazing subtitute that is available in the organic section of some grocery stores or in health foods stores - Veganaise.
It has a very creamy taste similar to yummy Hellman's. I recently found the following recipe in my Oh She Glows Cookbook, and when I compared it with our vegannaise bottle - it is basically the same recipe - bonus though - way less expensive to make at home.
I have used this in tuna salad, potato salad, we've used it on burgers and sandwiches, to make curried veggie dip. Those who are not vegan or sensitive to eggs haven't noticed the difference. My daughter says she likes it better than the store-bought.
Homemade Eggless Mayonnaise
1 cup grapeseed oil
1/2 cup plain unsweetened soy milk (do not substitute, it will not turn out without a protein rich "milk")
1 tsp apple cider vinegar
1 Tbsp fresh lemon juice
1 tsp brown rice syrup
1/4 tsp dry mustard powder
3/4 tsp fine grain sea salt
- in a high speed blender, combine all ingredients except the grapeseed oil. Blend at high until smooth. Slowly stream in the oil through the blender top while blending. The mixture will thicken gradually.
- transfer to a glass jar and refrigerate. Will keep in refrigerator for up to 1 month.