Ingredients
- 1/2 cup unsweetened cashew milk or non-dairy milk of choice *See Pro Tips
- 1 Tbs. flax meal
- 1 1/2 tsp. organic white sugar
- 1 tsp. onion powder or onion granules
- 1/2 tsp. garlic powder or garlic granules
- 1 tsp. ground yellow mustard seed
- 1/2 tsp. fine sea salt or Himalayan pink salt
- 1/2 fresh lemon juice
- 1 1/2 Tbs. white wine vinegar or apple cider vinegar
- 1 cup grapeseed oil or oil of choice *See Pro Tips
Makes about 1.5 cups.
Directions
- In a high-speed blender or food processor, combine non-dairy milk of choice and flax meal. Blend on high for about 2 minutes or until flecks of flax meal are barely detectable.
- Add sugar, onion powder, garlic powder, ground yellow mustard seed, salt, vinegar, and fresh-squeezed lemon juice to the blender. Pulse until all ingredients are combined.
- While the blender is running on low-speed, slowly stream the grapeseed oil through the pour spout until oil becomes emulsified and a thick, creamy consistency is reached, about 1 – 2 minutes.
- Transfer mayo to glass jar or air-tight container of choice and allow to sit in the fridge for 2 – 3 hours before use. This will allow the mayo to chill, thicken, and let the flavors comes together.
- Keep stored in the refrigerator for up to 1 week.
Pro Tips
- Spread on sandwiches and wraps, use as a binder in tuna salad or vegan chickpea “tuna” salad (recipe to come…), slather on a big hunk of freshly baked bread, or any other use for mayo your mind can think up!
- My non-dairy milk of choice for all savory-related vegan culinary dishes is hands-down unsweetened cashew milk. The thick, creamy, and virtually flavorless quality of cashew milk has completely remedied my past struggles with watered down or “off” tasting non-dairy dishes. I would highly advise against non-dairy milks such as oat milk or coconut milk for this recipe.
- I prefer grapeseed oil in this recipe for the mild sweet nuttiness it adds to the mayo, but feel free to experiment with other oils, such as avocado oil, safflower oil, sunflower oil, or even a combination of multiple oils! Unrefined extra virgin olive oil, coconut oil, and other oils that have a strong flavor and/or become solid at room temperature are not recommended for this recipe.
- Homemade mayo becomes exponentially better once it has a chance to chill in the fridge for a few hours. Don’t skip this step!