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Egg-Less Mayo

Yields16 ServingsPrep Time8 minsTotal Time8 mins

As someone with a mild egg allergy(it used to be severe), and having a husband who has been allergic to eggs since birth, I try to avoid eggs where I can. If you too are affected by Hypothyroidism/Hashimotos eggs aren't not the best food for you. I usually buy Vegan Mayo but I was needing some for a recipe and I was out, so I decided to make some. I adapted a recipe from one by the blogger, "Loving it Vegan", I ended up changing the recipe considerably and was really happy with the results. By making it yourself you control the amount of ingredients and cost wise it is cheaper than store bought vegan mayonnaise which tends to be very expensive. This will keep in the fridge for about 5 days. It's important that you use a unsweetened non dairy milk, one that has a higher fat content such as cashew milk or in my case I used Hazelnut Milk. It's also important not only for health but also for taste to use first cold-pressed Extra Virgin Olive oil and High Quality Cold Pressed Avocado Oil. I suggest using Avocado oil as the primary oil in this as it has a neutral taste.

 1 cup Avocado Oil
 ½ cup Unsweetened Hazelnut Milk or other Dairy Free Milk
 1 tbsp Extra Virgin First Cold Pressed Olive oil
 ½ tsp Celtic Sea Salt
 2 tsp Apple Cider Vinegar
 1 tbsp Grape Nectar or Raw Local Honey
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Place all of the ingredients in a high speed blender and blend for about 2 minutes until you have a smooth mayonnaise consistency. Store in a covered glass jar in the refrigerator for up to 5 days.

Nutrition Facts

Serving Size 1 tbsp

Servings 16