I have been using a lot of mayonnaise lately and thought that this is an issue I should address. For those of us who have problems with soy, mayonnaise is a big issue. If you are soy allergic, you have to make your own, since every commercial mayo (whether vegan or regular) contains soy. For those of us that are soy intolerant, you are only out of luck with the vegan mayos, since they all contain soy protein as an egg replacer. Therefore, what is a person do to; why you have to make your own.
And that is not as hard as it seems. You can make mayo with any decent blender, even a stick blender; if that is all you have available. The only ingredients in mayo (unless it is vegan, of course) is oil, egg, an acid and whatever seasonings you decide to use. The tricky part about making mayo is getting the oil and protein from the egg to emulsify (or combine), which is where most people fail at making mayo. The good news is that if you are making a vegan mayo, it is even easier (or at least I have found this to be true).
If you look on the web, finding a vegan soy free mayo recipe is not hard. I have managed to collect quite a few recipes that I have tried and been fairly happy with using. I have also been making these in a Magic Bullet blender, so if they can be made in that, then you should be able to make them as well. Some of these are nut based; either cashew or almond, and some of these are use a starch as a thickener, such as arrowroot or cornstarch. I even have one that uses flax seeds as its base.
Today I am going to give you all the mayo recipes that I have decided to add to my recipe book so far. Most of them I have tried and they work quite well in any type of dish. However, I will warn you that for the recipes that are nut based, you may want to consider those only if you have a high speed blender. Lower speed blenders may leave pulverized nut pieces in the finished product and while that won't hurt it, you may find them grainy when using as a spread.
Almond Mayonnaise– from Recipzaar, can use ¼ heaping cup of almond flour if don't have almonds, only good for a week or two in the refrigerator
Almond Mayonnaise – from Vegweb.com, easy to make, would work better in a high speed blender
Almond Mayonnaise– from Veganchef.com, haven't tried since don't keep lechitan around
Cashew Mayonnaise – from Vegweb.com, was my regular mayo, found that I needed 1 cup of cashews to make it work right, lasts for several weeks in the refrigerator
Low Fat Mayonnaise– also from Vegweb.com, my new regular mayo, easy to make, supposed to taste like Vegannaise, good for several weeks once made
Mock Mayonnaise (near the page bottom)– from the web, have not tried since don't keep xanthan gum around
Real Tasting Mayonnaise– also from Vegweb.com, uses flax seeds as an egg replacer, need to have the finely ground or show up as specks in the final product
Vegan Mayo– also from Vegweb.com, failed on my attempt to sub the chickpea flour for the soy flour, might work in a high speed blender
So there you have it. Hope you find one you and your family likes. Tomorrow I will show you what I have been doing with mayo lately. Including one from Lolo, that you not believe works with a noncommercial mayo.
This blog concentrates on making vegan/vegetarian food that is free from tofu, or tempeh based products. I hope to show you that this is possible, even though it is not easy. If you have any questions please contact me at firstname.lastname@example.org