VEGAN MAYO - PLUS HOW TO RECIPE VIDEO

Whether you are vegan or NOT this mayo is the bomb dot com, yip I just said that. Thats not how I usually speak but I felt it was the best way to describe a recipe that is:


REALLY good
Can be made quickly
Loved by vegans and non vegans alike
Lasts in the fridge for a few days
Tastes great on almost anything
Healthy for you (yip you read that right)
Preservative and egg-free
And has been made weekly for more than 9 months!

I make this recipe every-single-week. Sometimes twice a week because the jar gets eaten up so fast.
We use it on salads, cold veggies in lunch boxes, as dip, on wraps, on avocado and on things that just need a creamy savory kick. Its even great on meat - like for chicken and mayo... But thats if you're not vegan (sorry vegans for bringing this up).

I have adapted this recipe from the original which I found in this cookbook. All credit to David and Beryl for this genius book and delicious sauce. The link is not monetized for me (Im not getting anything for recommending it to you -I bought my own copy and genuinely love it)

When I make the recipe I now add things as I see fit, sometimes I add lemon juice, or sunflower seeds, or onion powder. I no longer add garlic and have left it out of the recipe below but feel free to add it - its great either way.

RECIPE

INGREDIENTS
3/4 cup Olive Oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Baobab Powder
1 Tablespoon Coconut Nectar (or Honey)
1/2 teaspoon salt
1/3 Cup Hemp Seeds (aka Hemp Hearts)
3/4 Cup of Water


METHOD
Add all the ingredients to your Blender EXCEPT the water.
Blend until kind of smooth.
Add the water a quarter cup at a time and blend.
Stop adding water when you have the desired consistency.
I find my mayo thickens even more while standing in the fridge.
Place in a jar with a lid and keep in the fridge.

Will last approx. 5 days (thats the longest we've ever had a jar in the fridge before it was all gone!- it was a slow week)

HOW TO VIDEO: