This dairy free and egg free mayonnaise tastes nearly like the original version! Actually I think the taste is much better...and its healthy! :- )
For the first time I recommend to make a small amount of the mayonnaise ( thats about 1/4 cup-1/2cup of almond milk )
What do you need:
- the thicker top layer of ALMOND MILK
the best is to use 1cup soaked almonds to 1 cup maximum 2 cups water. Dont add any other ingredients just coconut butter - but thats optional.
Let the milk sit for a couple of hours in your fridge and then u will see that the milk is a little bit separeted - the bottom part is more watery and the top part is
thicker - scoop the top part with your spoon.
- mild tasting oil
I personally prefer clean tasting sunflower oil but u can use any oil. Avoid oils with strong flavour.
Put the almond milk into your blender. I dont own any of those fancy high speed blenders so Im not sure if it is good idea to use blender like that. I blend the milk on speed 25 what perhaps means 25 turn arounds per one second.
Pour the oil in a cup.
Switch your blender on.
Now comes the tricky part.
You have to pour the oil very very slowly into the milk. I suggest that you would put one teaspoon of oil into the mixture every second. Or maybe a tablespoon but then u have to pour it really slowly.
The mayonnaise is ready when you can see it is thick enough - just like normal egg or dairy mayonnaise.
It takes about 2-10 minutes depending on how much mayonnaise you are making.
To make a traditional tasting mayonnaise add a little salt, aplle vinegar or lemon juice, just a little bit of agave or sugar, mustard. I like to add also nama shoyu or tamari to make an asian coleslaw.
And thats it!