Mayo

Along with the missing of dairy (i.e. cheese), a tough thing for me  to deal with  is a lack of mayonnaise.  OK,  it is not the healthiest thing in the world, but I do find myself using it on many things, what would takoyaki  be without mayo?

Unfortunately, what is the main ingredient of mayo?…  eggs, not so much a  vegan thing.  There are of course store-bought vegan versions of mayo,  for example,  followyourheart.com/products/category/vegenaise  but can one make it at home for a whole lot less money?

Yes!

My version does not have less fat (we are stuck with that unless you want just blended tofu, which frankly, kind of sucks),  but it does have fiber and omega-3.  Mayo with fiber, cool!  Fat is fat.. butter, lard, suet, palm oil, whatever…  1 tablespoon of fat is the same amount of calories no mater what the source.

Mayonnaise is an emulsion of oil and protein… egg yolk usually being the protein.   But what if we substitute the egg  protein for, wait for it… flax seed.  Work with me here,  it will be amazing and remember I am a mayo freak.

Here we go:

1 T ground flax seed

2T boiling water

3 T soy milk (or other non dairy milk)

1/4t sugar

1/2 t salt or there abouts to taste

1T prepared mustard or if you prefer, 1/4 t dry mustard

2T vinegar or lemon juice

About 1 cup vegetable oil

Add the boiling water to the flax seed and set aside,  when cool, in a blender or using a stick blender, combine all ingredients, 1/4 cup of oil and blend.  Then slowly continue to blend and drizzle in enough remaining oil to make a thick mayo.  Refrigerate and enjoy.

vegan mayo

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