The perfect vegan mayonnaise
From the looks of the word, Mayonnaise, it appears to be a French word. Yet, I’ve never once thought of my beloved mayonnaise as French. The way we American’s slop it on and over just about every food imaginable, if it ever did originate in France, it has quickly lost it’s class. It’s said that Mayonnaise has been around since the early 1700’s. Said to have been originating in French cooking, it was first noted as Aioli. To me, aioli is for some reason entirely different. Perhaps a more luxurious, less processed version, but none the less, all mayo(s) have a few common ingredients. Egg yolk, vinegar, and perhaps in the 1700’s, garlic.
As a vegan, mayo is simply a “no-no” in my world. A condiment I once truly loved and didn’t want to live with out, I was in pursuit in finding the perfect substitute. A year into my vegan lifestyle now, I’m still not completely satisfied. I’ve tried many store-bought versions of this spread, but none were up to my perfect standards of the memory of my beloved mayo.
Texture, texture, texture….
Texture is key here folks. Sadly, not all vegan-mayo manufactures agree. I’ve had some pretty runny versions of ‘puss’ as I called it. I’ve had tasteless versions, and versions reminiscent of a fat-free variety-uh no thank you! I was having a difficult time wrapping my head around the fact that a simple, organic, affordable version of mayonnaise was damn hard to find.
There seems to be a good side to the corona virus of 2020. For my region in Switzerland, we were experiencing some empty shelves. You couldn’t find many of your previous bought pantry items for whatever reason. “Veganaise” was one of them. It was a suitable version I had found in the local market, and it was organic. The taste was comparable to what my memory said it was, and the texture was very acceptable. I was OK with this option. But, sadly, when COVID-19 hit, suddenly, the veganaise was no where to be found.
What COVID-19 brought me…
Desperate times require desperate measures, right? I happen to carry a indispensable book with me while cooking. It’s a little note book that has all my favorite quick recipes for vegan sauces, oat milk, pesto’s, quick chocolate chip cookie’s, etc. It’s my beloved book that looks like hell frankly! But, I happened to have put a vegan mayo recipe in there that I found, but hadn’t yet tried. Well, it was time to try it. With a few tweaks made along the way, folks I believe I’ve created the most delicious version of vegan mayonnaise out there! What’s the secret? I think it’s the addition of the Padrone pepper and pinch of cumin, combined with the high-speed mixer…that delivers perfect results. I’m considering marketing this creamy delight, but who has the time for that. Give this recipe a try. I’d love to hear your feedback as you’re enjoying each delicious bite of my new found love.
- 1 cup cashew nuts soaked for 3 hours or more
- 1 small pepper Padrone pepper or small Pimento pepper
- 1 clove garlic
- 1/2 medium lemon juiced
- 1/8 cup water
- 1/8 cup white wine vinegar
- 1 tsp cumin
- 1 tsp salt
- 2 small pickles
- 1 tsp cumin
- A very simple recipe here. Drain and rinse your soaked cashews. In a high-powered blender, put it all together and mix. Add the water and vinegar slowly, and if you need more for a nice mix, then add a bit more water slowly until the mixer is freely mixing.
- Allow it to blend until creamy rich (about 3min.)
- spread and enjoy