Homemade Vegan Mayonnaise with Grapeseed Oil

Growing up in a small-town baseball family, I spent many sweltering hot summer days melting away on dusty bleachers and impatiently waiting in line at the local ballpark concession stand. It was at this very ballpark where I came to discover one thing, which admittedly has very little to do with baseball: the controversy over condiments. Not a single foil-wrapped hotdog appeared to present the same selection of toppings, including my own, which I piled high with each and every condiment in sight. Ketchup, mustard, relish, mayonnaise—you name it; everyone has their unique feelings about them. At the center of condiment controversy seems to be the richly thick and tangy sauce we all know and (some) love: mayo.

Whether you slather it on thick or completely cringe at the sight, mayonnaise undeniably plays an important role in culinary applications. Without the creation of mayo all the way back in the 1800s, sandwiches would be parched, potato salad would be crumbly at best, and even the not-so-controversial creation, aioli, would have never come to fruition. After adopting a plant-based diet years ago, this desiccated world of shriveled-up sandwiches became my reality. That was until I discovered how easy it is to make mayonnaise at home—no raw egg yolk required!

Most mayonnaise is made by emulsifying egg yolks and oil, which can be tricky for those of us who steer clear of animal products or generally avoid consuming raw eggs to find a suitable substitute. This is particularly true when jars of highly processed vegan mayonnaise are boldly sold for a whopping $9 at the grocery store. However, I discovered that flax seeds, a flowering perennial prized for its fibers and nutritional benefits, can perfectly mimic the function of egg yolk so well that not even a chicken could notice the difference! With just a blender and a few simple seasonings and ingredients, you are well on your way to making homemade mayo and forever leaving dryness to the dust on the baseball field.

Grapeseed Oil Vegan Mayonnaise Recipe

Makes about 1 1/2 cups. 

Ingredients

• 1/2 cup unsweetened cashew milk or non-dairy milk of choice *See Pro Tips
• 1 Tbs. organic flax meal
• 1 1/2 tsp. organic white sugar
• 1 tsp. organic onion powder or organic onion granules
• 1/2 tsp. organic garlic powder or organic garlic granules
• 1 tsp. organic ground yellow mustard seed
• 1/2 tsp. fine sea salt or Himalayan pink salt
• 1/2 fresh organic lemon juice
• 1 1/2 Tbs. organic white wine vinegar or organic apple cider vinegar
• 1 cup organic grapeseed oil or organic oil of choice *See Pro Tips
  
  

Directions

• In a high-speed blender or food processor, combine non-dairy milk of choice and flax meal. Blend on high for about 2 minutes or until flecks of flax meal are barely detectable.
• Add sugar, onion powder, garlic powder, ground yellow mustard seed, salt, vinegar, and fresh-squeezed lemon juice to the blender. Pulse until all ingredients are combined.
• While the blender is running on low-speed, slowly stream the grapeseed oil through the pour spout until oil becomes emulsified and a thick, creamy consistency is reached, about 1 – 2 minutes.
• Transfer mayo to glass jar or air-tight container of choice and allow to sit in the fridge for 2 - 3 hours before use. This will allow the mayo to chill, thicken, and let the flavors comes together.
• Keep stored in the refrigerator for up to 1 week.

Pro Tips

• Spread on sandwiches and wraps, use as a binder in tuna salad or vegan chickpea “tuna” salad (recipe to come…), slather on a big hunk of freshly baked bread, or any other use for mayo your mind can think up!
  
  
• My non-dairy milk of choice for all savory-related vegan culinary dishes is hands-down unsweetened cashew milk. The thick, creamy, and virtually flavorless quality of cashew milk has completely remedied my past struggles with watered down or “off” tasting non-dairy dishes. I would highly advise against non-dairy milks such as oat milk or coconut milk for this recipe.
  
  
• I prefer grapeseed oil in this recipe for the mild sweet nuttiness it adds to the mayo, but feel free to experiment with other oils, such as avocado oil, safflower oil, sunflower oil, or even a combination of multiple oils! Unrefined extra virgin olive oil, coconut oil, and other oils that have a strong flavor and/or become solid at room temperature are not recommended for this recipe.
  
  
• Homemade mayo becomes exponentially better once it has a chance to chill in the fridge for a few hours. Don’t skip this step!
  
  
  

Looking to gain more creative condiment inspiration?

Learn How to Make Hot Honey!

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• How to Make Fermented Hot Sauce
  
• Vegan Carrot Cashew Dip
  
• Tangy & Savory Berry BBQ Sauce