Howdy folks! Wow, the past month has been a complete whirlwind! Never have I had the experience of taking my final exams while administering and grading undergraduate final exams… yikes! I’m thankful that I survived this semester of simultaneously taking and teaching classes! This girl is looking forward to a relaxing May… then it all starts up again next month! How blessed I am to have this amazing job, teaching students about the importance of taking care of our bodies through health and fitness!
I would say a few recipe updates are much overdue! So, let me start off with one I discovered just this week… homemade, vegan mayo. It will change your life.
So, yesterday I had a craving for potato salad. I started whipping together all the ingredients, only to discover I was out of veganaise. No worries, I hopped onto the internet to find the nearest store that sold this brand (or any brand of vegan mayo for that matter), but much to my dismay found that the closest store was in Austin, TX! Now don’t get me wrong, I love my Texas capital, however I was not in the mood for a two-hour road trip. And that is how this little gem of a recipe came to be… I thought there had to be a way I could just make this mayo.
This vegan, soy-free mayonnaise is not only creamy and delicious, but also quite inexpensive to make. I think I just say so long to store-bought mayo… there is a new, homemade star in town.
- ½ cup unsweetened almond milk
- 1½ tbsp ground golden flaxseed meal
- 2 tsp sugar
- 1 tsp dry mustard
- 1 tsp onion powder
- ¼ tsp salt
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 cup grapeseed oil
- Combine the almond milk and ground flax in a blender. Blend on high speed until the flax meal is barely noticeable and the mixture becomes frothy.
- Add the sugar, dry mustard, onion powder, salt, vinegar and lemon juice, and blend again for a few seconds.
- Slowly add the oil... add one fourth a cup at a time, blending between each addition. The mayonnaise should thicken the more oil you add. If it looks watery, just keep blending.
- Transfer to glass container and refrigerate for a few hours (this will make it even thicker).
This is awesome! How long can this mayo keep in the fridge before it goes bad?
Hi Katelyn! I’m glad you like the recipe… I would suggest using this mayo within one week of making it.
It is refreshing to see a vegan mayonnaise recipe that doesn’t contain soy products! Thanks from this “soy-free” lady. Looking forward to trying this!
This tastes sooooooooooooooooo good! Thanks for the recipe. I didn’t have onion powder so I just used a sliver of an onion and safflower oil instead. Turned out great!