AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
This Vegan Mayonnaise doesn’t use the normal ingredients found in traditional mayonnaise like sunflower oil, cashews or salt, maize thickener (which is corn) or eggs and is healthier because its home made with no preservatives or additives and is suitable for people with allergies.
Most mayonnaise are made from dangerous oils, eggs or cashews and are high in fat content, not to mention can cause cancer if certain vegetable oils are used. Homemade is obviously better but with high fat content from the oil, it’s something you can’t have big amounts of all the time.
This recipe can be used as a sauce for chips, instead of butter on bread or in sandwich’s, burgers. You can use it as a dip with breads, carrot sticks, celery sticks, put it on cooked corn, mix it into mashed potatoes, use it to make a potato salad.
Substitutions:
If you can’t get unscented coconut oil you can just use the regular kind. Tapioca flour can be substituted for arrowroot flour or cornflour if you can have corn.
How to store the Vegan Mayonnaise?
It will last longer if you keep it in the refrigerator.
How long will it last?
It should last a 1-2 weeks if kept in the fridge, but after a week just keep an eye out for any mold forming on the top.
Can I freeze it?
You can freeze it in a container and it should last 3 months. Defrost in the microwave and then keep it in the fridge.
Instructions:
Cut up the garlic and onion and fry on high heat for a couple of minutes.
This is what the onions and garlic should look like when cooked.
There are two ways to blend the ingredients, you can put the onion, garlic, coconut milk and water into a plastic bowl and use a hand blender to blend. Or you can put the onion, garlic, coconut milk and water into a smoothie blender like the second picture below.
Put the blended mixture into a saucepan and bring to the boil.
The picture below is of the mixture boiling.
Turn down to a low heat and add the lemon juice, salt, pepper and coconut unscented oil, then stir.
Combine the tapioca flour and water in a cup and make sure it is a liquid, if it’s too solid then add another tablespoon of water.
Turn back to high heat and pour the tapioca mixture into the saucepan while stirring.
Continue to stir fast until it thickens, then turn off the heat and store in a airtight container.
It should last 2 weeks in the fridge
If you try this recipe let me know in the comments below the post.
FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Equipment
- 1 Blender
Ingredients
- ⅓ cup Coconut Milk can
- ½ cup Water
- 1 tsp Lemon Juice
- 1 tbsp Coconut Oil Unscented
- ½ tsp Salt
- ½ tsp Pepper
- 3 Garlic Cloves
- 1 Onion
- 3 tbsp Tapioca Flour for thickening
- 3 tbsp Water for thickening
Instructions
- Cut up the garlic and onion and fry on high heat for a couple of minutes.
- Put the onion, garlic, coconut milk and water into a bowl and blend.
- Put the blended mixture into a saucepan and bring to the boil.
- Turn down to a low heat and add the lemon juice, salt, pepper and coconut unscented oil, then stir.
- Combine the tapioca flour and water in a cup and make sure it is a liquid, if it's too solid then add another tbsp of water
- Turn back to high heat and pour the tapioca mixture into the saucepan while stirring.
- Continue to stir fast until it thickens, then turn off the heat and store in a airtight container.
- It should last 2 weeks in the fridge
Leave a Reply