Making your own vegan mayonnaise seems quite daunting but it is not at all. All you need to do is whisk as if your life depended on it or simply use a food-processor.
Ingredients : metric ( imperial )
- 1.5 tsp mustard powder
- 1 tsp muscovado sugar, or any other sweetener you prefer
- 1 tbsp rice vinegar
- 3 tbsp lemon juice
- 1 tsp salt
- 5 heaped tbsp coconut oil – it should be solid
- 125 ml (1/2 cup) vegetable or mild olive oil
- 1 tsp blood orange zest
I mentioned vegetable or olive oil because you can use any liquid, high quality oil for this. Personally I use a mild olive oil but you can use whatever you prefer.
Pour the mustard powder, sugar, vinegar, lemon juice and salt into a food processor and pulse until sugar is dissolved.
Turn the food processor to a slow and steady speed and add the liquid oil slowly. Once you poured in all of the liquid oil add the solid coconut oil and mix just enough until it is creamy. Make sure to blend as little as possible or the mixture will heat up and turn liquid.
And that is all you need to do to get a basic mayonnaise. For this version you add the orange zest in the end. Do not mix it in by using the food processor. Simply scrape the mayonnaise into a jar with tight fitting lid and mix the zest in with a small spoon. The zest is fragrant enough to infuse the mayonnaise just by stirring it in.
You can store the mayonnaise in the fridge for half an hour to thicken it if you processed it for too long.
The mayonnaise will keep in the fridge for up to a week if you manage to stay away from it that long.