Mayonnaise
This is my plant-based mayonnaise recipe.
Equipment
- Blender (This is just enough to work in a typical Vitamix)
Ingredients
Soaked Nuts
- 1 cup cashews, raw
- 4 Brazil nuts (OPTIONAL, they don't really impact the flavor. I scrape off the skins and eat them separately. If you use the 4 Brazil Nuts, pull out a few cashews from the 1 cup.)
- 2-3 cups hot water (not boiling, up to ~170℉. There are a million ways to soak nuts, I'll share my 'quick' method)
Everything Else
- ⅛ tsp kala namak
- ¼ tsp sea salt (plus additional to taste, I add a few more shakes)
- pinch paprika
- ¼ tsp mustard powder
- 2 tsp lemon juice
- 2 tsp apple cider vinegar
- 2 tsp white vinegar
- 6 tbsp ice cold water (I add ice cubes to a small bowl of water and tablespoon the water out right before blending)
Instructions
The Soak
- Add cashews and Brazil nuts to a bowl and cover with hot water.
- After about 10 minutes, drain the nuts and give them a cold water rinse. This is so we're not adding hot nuts the blender, we want to keep things cooler so they don't 'cook'.
The Blend
- Add drained & rinsed nuts to blender with the remaining ingredients. Add the ice water last. Blend on high 60 seconds, avoiding heating it up. It can get warm, but try to avoid letting it get really warm or hot!
- If it's not salty enough, add sea salt or kala namak. If it's not smooth enough, blend another 30-60 seconds.
The Storage
- Move the uncovered jar (the mayo will be a little bit warm from the blending) to the refrigerator for 30-60 minutes. The top will develop a skin, but it's all good. Then cover. If you cover immediately, moisture will build up and the shelf life will be reduced.
- Store in a jar in the refrigerator about a week. The mayonnaise will thicken some in the refrigerator. Some separation is natural, just give it a stir.
Notes
How I Salt Things
I share recipes with the amount of salt I ended up using but when I cook I typically start with 0-50% salt amount and always salt to taste, which supports the goal of an overall reduction in salt usage.Notes
I'll probably experiment a little with dry mustard in this recipe, but it's quite good already! It doesn't carry the same oily sheen as store-bought mayo, and it's not pasteurized for long shelf life, but it holds its own where you might want something a bit better aligned with your eating preferences! Tried this recipe?Let us know how it was!