Ground flaxseed blended with cashew milk and oil makes an amazingly mayonnaisey eggless mayonnaise.
Yield: about 1½ cups
Time: 5 minutes
- immersion blender
- glass container with lid
- ½ c cashew milk
- 4 t golden* flaxseeds, ground
- about 1 c grapeseed, soy, and/or light olive oil
- 2 T lemon juice
- 1 T cider or white wine vinegar
- 1 t yellow mustard
- 1 t sugar
- ½ t salt
Blend milk and flaxseeds until foamy, 20-30 seconds.
Add 2 T oil plus the rest of the ingredients and blend for about 10 seconds.
Continue blending as you slowly add more oil. When the mayonnaise has thickened, stop adding oil (even if you haven’t used the full cup) and blend for a few more seconds to make sure all the oil is mixed in. If the mayo isn’t thick enough, add a bit more oil.
Transfer to container and refrigerate for 2-3 hours to let the flavors blend and the mayo to continue thickening.
* You can use brown flaxseeds but the mayo will be a bit darker and less appetizing.