Vegan/Paleo, No Egg, No Soy, MIY Mayo Recipe

Photo credit: bigstock

Photo credit: bigstock.com

OK, so technically, mayonnaise is made with egg and oil, but for most vegans or those on the paleo diet, this recipe will be a welcome sight.

As you probably already know, most commercially made mayonnaise uses eggs and vegetable oil or soybean oil, things that many of us want to avoid. Nothing like a creamy mayo brimming with GMO soy or corn oil. Yum…not!

Why bother when you can make it yourself at home?

This recipe is loaded with healthy fats and can be used in any recipe you use regular mayo, such as tuna salad or egg salad.

Are you ready? Here are two versions of an egg-free mayo that you are simply going to love.

 

Egg Free Avocado Mayo Recipe

Ingredients:

  • ¼ Cup of extra virgin olive oil or avocado oil
  • 2 Ripe, organic avocados
  • 1 Teaspoon lime juice, lemon juice, or apple cider vinegar
  • 1 Teaspoon of sea salt (read about the difference of different types of salt)
  • ½ Teaspoon of garlic powder
  • ½ Teaspoon of ground black pepper
  • 1 Tablespoon of Dijon mustard

Instructions:

  • Put all ingredients in your food processor or blender and mix at medium speed for about 1 minute, or until thoroughly emulsified.
  • Store in an air tight container (such as your old mayo jar) and keep in the fridge for a maximum of 3 days.

Here is another MIY mayo recipe to try. You will need a high powered blender or food processor for this one. Soak the cashews for about 3 hours before blending.

Continue to Page 2

Photo credit: bigstock.com

Photo credit: bigstock.com

Egg Free Cashew Mayo Recipe

Ingredients:

  • 1 Cup raw, unsalted soaked cashews
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons organic lemon juice
  • ¼ Cup of water
  • 6 Tablespoons extra virgin olive oil
  • ½ Teaspoon yellow mustard powder
  • 1 Teaspoon sea salt

Instructions:

  • Place all ingredients except the olive oil into your blender or mixer and mix on high until well combined, then add the olive oil and blend well. Turn your blender on high for another 20 seconds or so until this mixture is super extra smooth. You might want to stop the blender and stir the bottom to be sure there are no cashews sitting on the bottom, then turn the blender on again for another 20 seconds.
  • Use a spatula to scoop your mayo from the blender into a jar, and then allow it to chill. Don’t worry if it looks a bit thin; this will thicken once it cools down. This will keep in the fridge for about 2 weeks.