12 Dec Weekend Pantry Recipe: Vegan Mayonnaise!!
“Pantry Items ” is a term used for staple cooking ingredients. Staple ingredients vary from cook to cook, kitchen to kitchen. The list can include olive oil, garlic, onion, lemons, parsley, you know…..things you always have in your kitchen. My list of staple items is a little different and it is a HUGE list! My pantry items include homemade pasta sauce, cashew milk, vegan cheese, vegan mayonnaise, pico de gallo, and tons more. I use these ingredients nearly every week in a recipe. My Weekend Pantry posts will show you how to make all of my staple ingredients from scratch. You can then use these ingredients in my other recipes. You can use the homemade vegan mayonnaise to make my Portobello Mushroom Sandwich with Basil-Dijon Mayo even healthier because you won’t be using store-bought processed mayo. You can use homemade vegan milk in my Mixed Berry Smoothie Recipe. Use homemade Pico De Gallo in my Chicken and Vegetable Tacos. Okay, I think you get the gist! Now for today’s Weekend Pantry Recipe.
If you all only knew for how long I’ve searched the internet for a good vegan mayonnaise recipe! There are THOUSANDS of recipes on the internet and they all swear that their recipe tastes just like the real stuff.
But it never did taste just like the real stuff. I promise you. I tried just about all of them.
I’m someone who’s not ashamed of my love of mayonnaise! Growing up, I would always hear about how gross and “goopy” it is. How nasty it tastes. People would make fun of mayonnaise on television sitcoms. I mean…..everyone had me scared of the stuff during my childhood! Haha!
I grew up on Miracle Whip, which is waaaay sweeter than mayonnaise.
I did not try mayonnaise until I was darn near a full adult. And when I did, I thought “Ummm….what the hec have I been hearing all my life?! This stuff is awesome!”. It’s not as sweet as Miracle Whip and it has a neutral flavor so you can make lots of sauces with it and it won’t overpower the flavor like Miracle Whip tends to. It’s creamy and everything creamy is good in my book!
The funny thing is that the same people who “hate” mayonnaise usually love tartar sauce, remoulade sauce, aioli, or “special sauce” at their favorite restaurant.
And guess what. These are made with mayonnaise!
Let me tell you all a little restaurant secret. Most “special” or “house” sauces that are creamy, maybe it’s a sauce to dip some fried piece of goodness in, are made with mayonnaise! Yes people!
Anyways, after realizing there is no vegan version that tastes like the real version, with all of its egg yolk glory, I decided to give in and just make something creamy and neutral that I liked. As long as it has the same texture as mayonnaise I knew I could work with it.
And this recipe hits all the marks! It does not taste exactly like mayonnaise and the flavor is very very neutral. But this is a good thing. You can add more garlic and lemon to make an aioli. You can add capers, onion, and other goodies to make the remoulade sauce from my Jerk Spiced Eggplant Wrap with Remoulade. And you can use this for the Basil-Dijon Sauce on my Roasted Portobello Sandwich.
This mayonnaise recipe is a blank canvas ready for your culinary artistry! And it really is a good egg-mayonnaise substitute when you’re craving that creamy component on your veggie sandwich.
I also think this is a good substitute for the jarred vegan mayonnaise you buy at the store. That stuff has sooooo many crappy ingredients in it, it’s ridiculous. In my opinion, it’s not much better for our bodies than the egg yolk version.
And for those of you who don’t know what mayonnaise is made of. It’s 99% egg yolks and a ton of oil.
Ummm, yea. Want a side of food with that cholesterol?!
So, don’t be scared of the cashews and little 1/4 cup of grapeseed oil I use in this recipe. Oh, and do not use olive oil. I repeat DO NOT use olive oil in this recipe. It will overpower your sauce and taste not that great.
Alrighty, here’s the recipe! Enjoy.
WATCH THIS COOKING VIDEO TO SEE EXACTLY HOW TO MAKE THIS VEGAN MAYONNAISE!!
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- 1 zucchini, peeled, roughly chopped
- 1 garlic clove
- 1 cup cashews
- ¼ cup grapeseed oil, or any other neutral flavored oil
- juice of 1 lemon
- ¼ cup water, filtered if possible
- salt to taste
- Blend everything together until completely smooth and creamy.
- Refrigerate for at least 40 minutes. The longer it refrigerates, the thicker and creamier it will become!