Vegan Mayo!!!

By Pamela Hadder

What's summer without a bit of edible indulgence, and what's more indulgent than creamy, dreamy mayonnaise?  A little dollop of high quality mayo goes a long way to add some interest to your food - from dipping your yam fries, making killer veggie dip, or trying to duplicate Mom's potato salad recipe, they'd all be a tad ho-hum without mayo in the mix!

The good news is that tasty mayonnaise can be made that meets vegan dietary needs - no eggs; no dairy, but loads of delicious flavour!  

Long before I began to follow a vegan diet, I made homemade mayo, hollandaise and bearnaise sauces - all are easy to do with simple, everyday ingredients, using a blender or food processor.  There is vegan mayo available at local health food and organic product stores, and one vegan restaurant in my city sells jars of their house mayo, but I have not found the flavours of either variety to be that great. Plus they are expensive to purchase! 

Hope you will try this easy recipe and whip up some devilishly good nibblins this summer!  xoxo

Pam's Zippy Vegan Mayo

Ingredients:

3 Tbsp. fresh lemon juice (NOT bottled - ugh!)

1/2 cup plain soy milk (unsweetened, unflavoured)

1/4 tsp. sea salt

1/4 tsp. sweet paprika

1/4 tsp. dry mustard

6 Tbsp. canola or extra virgin olive oil

Method:

Place all ingredients with the exception of the oil  in your blender or food processor and blend on lowest speed.  With the machine running, gradually drizzle in the oil, blending until the mixture begins to thicken.  Transfer to a small glass jar and keep refrigerated.

Mayo will remain fresh for 7-10 days.

Try experimenting with different oils and seasonings: i.e. sesame or herb infused oils, dill weed or curry powder, and hot pepper sauce all make interesting variations, depending on you use for the mayo!

Always use the freshest, highest quality oil and soy milk available - your mayo will taste funky if you use cheap, stale ingredients.