Mayo is such a condiment that can spruce up any bland meal. Any good quality Mayo usually consists of eggs. However since many folks are sensitive to eggs (me included!), I wanted to make a egg free mayo. Especially since the store bought vegan mayos usually have bad oils like refined vegetable oils, canola oil, etc.
This recipe uses avocado oil as the base. For the non dairy milk, you have an option to use coconut milk (for AIP) or organic soy milk. This recipe is a quick and easy recipe and just takes 5 minutes! Yes, that’s really true!
What are the ingredients in this Dairy free, Egg Free Mayo Recipe?
- Avocado Oil: Avocado Oil is the base for this recipe. And I DO NOT recommend any substitutions. I have tried extra virgin olive oil and it didn’t work for me. I like to use CHOSEN FOODS Avocado Oil
- Non Dairy Milk: You can use canned organic coconut milk without any additives. Or you can use organic soy milk for this recipe. I like to use Native Forest Simple for coconut milk and for soy milk, I prefer Organic Silk Make sure the non dairy milk is at room temperature for this recipe. You can either take it outside the refrigerator and keep it on the counter beforehand or microwave it for 10-15 seconds to make it room temperature.
- Garlic Powder: Garlic powder is for seasoning and if you don’t want it, you can skip this ingredient.
- Sea salt: Sea Salt is for the taste and you can adjust the quantity per your preference.
- Mustard paste or powder: You can use either mustard powder or mustard paste for the seasoning. You will need to omit this for the AIP version.
- Apple Cider Vinegar: Apple Cider Vinegar imparts the sourness and flavor to the mayo and is an important ingredient. I only recommend Bragg’s Apple Cider Vinegar.
What recipes can you use this Mayo for?
You can use this egg free, dairy free Mayonnaise in many ways:
- As a creamy sauce for grain free tacos
- As a mayo for gluten free chicken / tuna sandwiches
- As a dressing for gluten free pasta salad
- Just as a side to any baked meat or fish dish
Here’s a quick video tutorial of this recipe:
DAIRY FREE, EGG FREE MAYO (PALEO, AIP, VEGAN)
Author: Indira Shyju
Prep time:
Total time:
A quick and delicious egg free and dairy free mayonnaise with avocado oil!
RecipeIngredients
- ¼ cup organic soy milk or organic coconut milk (Use coconut milk for AIP version, Make sure the non dairy milk is at room temperature.)
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp mustard powder or mustard paste (omit for AIP)
- 1 tsp apple cider vinegar
RecipeInstructions
- In a glass jar of an immersion blender (or any other jar which can fit an immersion blender), add the non dairy milk and the seasonings. Stir loosely with a fork to mix.
- Next add the avocado oil. Let the mixture sit for 1 full minute.
- Then place the immersion blender in the bottom of the jar and start the blender. Do not move the jar up from the bottom and let the blender whiz for a full minute or until you see a creamy emulsion form. Then slowly start moving the blender up and down and continue blending for 1 more minute until you get a creamy mayo! Turn the blender off.
- Transfer mayo to a dry, clean glass container. Store in the refrigerator.
Notes
When using coconut milk, make sure the coconut milk is at room temperature and also whisk it beforehand to remove any lumps.
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