Recipe: Oil Free Vegan Mayonnaise
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English
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Imagine the most delicious potato salad you have ever had. It starts with potatoes, boiled to a perfect texture. Maybe you add celery, maybe some chopped onions...do you add pickles? Chives? What else?
The key to a sumptuous potato salad is the mayonnaise. However, commercial mayonnaise, whether vegan or not, contains oils, and in whole food, plant-based eating we try to minimize oil intake (see the podcasts with Dr. Neal Barnard, Dr. Caldwell Esselstyn and Dr. Colin Campbell).
Recipe: Oil Free Vegan Mayonnaise
Course Description
I still yearn for my grandmother’s potato salad. I have such warm memories of meals that included her and her wonderful cooking. I love honoring her memory when I make potato salad, and have learned to make many of her recipes more healthful. Getting the oil and eggs out of potato salad is a key step.
Of course, mayonnaise has uses in other recipes, notably sandwiches. Enjoy this one, and play around with the quantities of the ingredients to suit your taste!
This mayonnaise recipe has 8 ingredients that easily and quickly mix together in a blender:
150 Grams of Cashews (1 Cup)
125 Grams of Plain Plant-Based Yogurt (1/2 Cup)
60 Grams of Water (1/4 Cup)
20 Grams of Lemon Juice (4 teaspoons)
1 Tablespoon of Maple Syrup or Agave
1 Teaspoon of Apple Cider Vinegar
1 Teaspoon of Salt
½ Teaspoon of Stone Ground Mustard
(I personally use much (much) more mustard than this...like almost a whole jar! Taste as you go with adding more mustard and a bit more vinegar)
Regular mayonnaise contains egg yolks, oil, vinegar, stabilizers and emulsifiers.
Vegan mayonnaise is based on oils like canola, sunflower, grapeseed or avocado, plus an emulsifier that might be corn or potato starch and stabilizers like xanthan gum.
Minimizing oil in your diet supports your health and the health of the planet.
Organic, oil free, whole, plant-based food is an essential part of Integrative Whole Health, and Integrative Whole Health is an essential part of your Living Whole journey.