As you probably know if you’ve been around my blog for some time, my son has life-threatening allergies to dairy and egg (amidst other allergies). So I’ve had to alter our diets to include dairy and egg-free alternatives to staples – things like Homemade Almond Milk, Easiest Coconut Milk, and Powdered Egg Replacer.
But mayonnaise has been a hard one to replace.
Until now :).
With this fabulous vegan mayonnaise recipe, you really get two recipes for the price of one! And since this blog is free, then you really do get a bargain, eh?
- want to stay away from the chemicals in commercial dips
- like mayonnaise, but you need/want to avoid eggs or soy for some reason (almost all of the egg-free mayos on the market are made with soy [which is not necessarily the healthiest food especially since almost all sources are genetically modified now], or
- are looking for a vegetable dip recipe because you like to cook — I have a solution for you today.
And about those commercial dips, how about this list from a popular store-bought dip: potassium sorbate, sodium benzoate, propylene glycol, monoester, titanium dioxide, sodium tripolyphosphate, calcium disodium EDTA — Ugh!
Until I came upon this recipe, my son had never had anything that remotely tasted like mayonnaise.
And if I do say so myself, this one comes pretty close to the real thing.
By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.
This recipe is an adaptation from one in The Allergy Self-Help Cookbook by Marjorie Hurt Jones. This book is a great resource for anyone with food allergies or sensitivities.
My kids just LOVE this. How do they love it? Let me count the ways:
- As a dip for vegetables
- As a spread (it’s great on my Focaccia Flax Bread)
- Basically used anyway that you would use mayonnaise in any recipe
- By itself on a spoon :-).
Seriously, they really like it.
One somewhat funny way that it has helped us is with our egg problem. Since my oldest has a life-threatening allergy to egg whites, but he is not allergic to the yolks, one thing that I am always doing here is hard-boiling eggs for meals and snacks for him (it’s near-impossible to keep a raw yolk intact while trying to get every last bit of white off of it – believe me, I’ve tried).
Well, that leaves us plenty of whites that need to be eaten and well, egg whites alone aren’t mine nor my youngest son’s favorites (and my husband won’t touch eggs. That’s another story).
Anyhow, if I chop up the white and mix the chopped whites up with some of this “mayonnaise” to make an “egg white salad”, then they get eaten up pretty quickly.
- ½ cup seeds (sunflower and pumpkin both work great. Soaked & dehydrated is best.* You can use nuts as well, if tolerated.)
- ¼ cup filtered water (read How to Make Your Water Safe)
- 3 Tbsp apple cider vinegar (or substitute organic lemon juice or 1 tsp vitamin C crystals)
- 2 Tbsp oil (I recommend olive)
- 1 Tbsp arrowroot (cornstarch can be substituted or use 1/10 the amt of glucomannan for THM diet or a lower carb option)
- 1 Tbsp sweetener of choice (use only ½ - 1 scoop if using pure stevia extract)
- 1 Tbsp minced fresh parsley (or ¾ tsp dried), optional
- 1 Tbsp chopped chives (or ¾ tsp dried), optional
- 1½ tsp vinegar (or substitute lemon juice**)
- 1 tsp dry mustard**
- ¼ tsp salt (I recommend Real Salt)**
- dash of cayenne pepper (optional)
- Additional herbs, if using as a dip, to taste
1/2 cup seeds (sunflower and pumpkin both work great. Soaked & dehydrated is best.* You can use nuts as well, if tolerated.)
1/4 cup water
3 Tbsp apple cider vinegar (or substitute organic lemon juice or 1 tsp vitamin C crystals.)
2 Tbsp oil (I recommend olive)
1 Tbsp arrowroot (cornstarch can be substituted or use 1/10 the amt of glucomannan for THM diet or a lower carb option)
1 Tbsp sweetener of choice (use only 1/2 – 1 scoop if using pure stevia extract)
1 Tbsp minced fresh parsley (or 3/4 tsp dried), optional
1 Tbsp chopped chives (or 3/4 tsp dried), optional
1 1/2 tsp vinegar (or substitute lemon juice**)
1 tsp dry mustard**
1/4 tsp salt (I recommend Real Salt)**
dash of cayenne pepper (optional)
Additional herbs, if using as a dip, to taste
*The original recipe called for cashews so I am assuming that any nut would work great. I don’t recommend cashews as they are the least nutritious and somewhat problematic for various reasons, but we still eat them on occasion!
** For the vinegar, dry mustard and salt combination, you may also substitute 1 1/2 tsp Dijon-style mustard)
1. Grind the nuts or seeds into a “flour” in a blender or spice / coffee grinder.
2. Add water, blend 1 minute or until completely blended (if you have a high-powered blender like the Vitamix, you will only need to do this for about 15 seconds. In fact, if you have are so fortunate to have a Vitamix (have you figured out that I really love mine yet?), you can just put the nuts or seeds (without grinding) into the blender with the water and blend for about 1 minute and you will have saved yourself a step. I’m all about saving time in the kitchen :-).
3. Add the remaining ingredients and blend until smooth.
4. Pour into a saucepan and cook over a medium-low heat until thick.
5. If you are going to be using this as a dip, at this time, you may wish to add extra fresh or dried chives or other herbs like dill, to taste.
5. Cool and then store in the refrigerator. I recommend storing in a glass or stainless jar. It should keep for about 3 weeks.
(Note: You can also substitute 1 tsp vitamin C crystals for the 3 Tbsp vinegar or lemon juice if need be.)
Need other substitutes for pantry basics? How about:
Happy and healthy kids, healthy budget and happy mom!
Do you have a recipe or ingredient that you need a substitute for?
I’d love to hear from you!