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Gluten free Egg free, dairy free mayo recipe

a bowl of creamy dairy free egg free mayo - Indulge in the richness of a homemade gluten-free, egg-free, dairy-free mayonnaise crafted with the goodness of avocado oil. This quick and easy blender recipe combines the creaminess of unsweetened almond milk, the tanginess of Dijon mustard, and the subtle kick of apple cider vinegar. With a dash of salt for balance, this luscious mayo is perfect for those seeking a delicious alternative. Embrace a world of flavor without compromising dietary preferences – whip up a batch to elevate your meals with this velvety, plant-based delight!
Indulge in the richness of a homemade gluten-free, egg-free, dairy-free mayonnaise crafted with the goodness of avocado oil. This quick and easy blender recipe combines the creaminess of unsweetened almond milk, the tanginess of Dijon mustard, and the subtle kick of apple cider vinegar. With a dash of salt for balance, this luscious mayo is perfect for those seeking a delicious alternative. Embrace a world of flavor without compromising dietary preferences – whip up a batch to elevate your meals with this velvety, plant-based delight!
Simone - Munchyesta.com
Prep Time 10 minutes
Serving Size 1 cup

Ingredients

Egg free mayonnaise Ingredients:

  • 1/2 cup (120ml) unsweetened almond milk or unsweetened soy milk
  • 1 teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar or distilled white vinegar
  • 1/2 teaspoon salt
  • 1 cup (240ml) avocado oil

Instructions

How to make dairy free vegan mayonnaise Instructions:

  • In a bowl, whisk together the almond milk, dijon mustard, apple cider vinegar, and salt until well combined.
  • While whisking continuously, slowly drizzle in the avocado oil to emulsify the mixture. This will create a creamy consistency.
  • Continue whisking until the mayonnaise is thickened to your liking.
  • Adjust salt and vinegar to taste.
  • Transfer the gluten-free, egg-free, dairy-free mayonnaise to a jar and refrigerate.
  • Enjoy your homemade mayo with avocado oil!

How to make Homemade mayo in blender

  • How to make gluten free egg free, dairy free mayonnaise Instructions:
  • In a blender, combine the almond milk, dijon mustard, apple cider vinegar, and salt.
  • Blend briefly to mix the ingredients.
  • While the blender is running on low speed, slowly and steadily drizzle in the avocado oil. It’s crucial to add the oil slowly to allow proper emulsification.
  • Continue blending until the mixture thickens and reaches a mayo-like consistency.
  • Adjust the salt and vinegar to taste.
  • Transfer the gluten-free, egg-free, dairy-free mayonnaise to a jar and refrigerate.
  • Enjoy your blender-made mayo with avocado oil!

Notes

Recipe FAQs:

Is it normal for the mayo to separate in the refrigerator?

   - Yes, separation can occur, especially if the mayo is exposed to temperature changes. Simply whisk or blend it again to restore the creamy consistency. You can also add a couple of tablespoons extra plant milk and whisk them in again until the mayo is smooth, this can help it to re-emulsify.

How to thicken mayo?

Aquafaba Stabilizer:
   - Use aquafaba (chickpea brine) as an emulsifier to stabilize the mayo. Add about 2-3 tablespoons of aquafaba to the blender along with the other ingredients. This helps create a more stable and thickened mayo.

How long can I store the avocado oil mayo?

   - Homemade mayo typically lasts about 1 to 2 weeks in the refrigerator. Always check for signs of spoilage, such as an off smell or unusual texture, before using.

Can I use a different oil instead of avocado oil?

   - Yes, you can use other neutral-flavored oils like grapeseed or light olive oil. Keep in mind that this may slightly alter the taste.