Looking for an egg-free mayonnaise recipe? Many of us are having developed sensitivities and/or allergies to eggs. Or perhaps you limit eggs given the poor quality of commercially available eggs, concerns over salmonella, and/or concerns over PCBs and other contaminants in chicken feed.
These are all valid concerns. Unfortunately, one concern that dramatically caused us to reduce our egg consumption was concern over high cholesterol. That one is nonsense, read here.
The nutritional and allergenic nature of eggs depends on how the hens were raised and what they were fed.
- Conventional eggs: These are your standard supermarket eggs. The hens that lay these eggs are usually fed grain, supplemented with vitamins and minerals.
- Organic eggs: The hens were not treated with hormones and received organic feed.
- Pastured eggs: Chickens are allowed to roam free, eating plants and insects (their natural food) along with some commercial feed.
- Omega-3-enriched eggs: Basically, they’re like conventional chickens except that their feed is supplemented with an omega-3 source like flax seeds. Some have access to the outside.
Even if you love your eggs, here is an egg-free option for mayonnaise.
Ingredients
⅓ cup raw cashew bits
½ cup warm water
3-6 Tbs almond milk (must say Unsweetened on the box or has added cane sugar)
2-3 Tbs fresh lemon juice or raw apple cider vinegar
¼ tsp sea salt
¼ tsp paprika
⅓ tsp dry mustard
¼-⅓ cup mild olive oil or avocado oil
⅓ tsp raw honey (otional)
arrowroot flour (optional)
Preparation
Soak cashews in water for a few hours to soften them, drain.
- Drain the cashews and place in a Magic Bullet or food processor with the almond milk. Process until creamy using just enough milk to keep it thick (the amount may depend on how long you soaked the cashews–you want a paste).
- Add the lemon juice and spices. Pulse to combine.
- Taste and adjust the spices adding the honey if you wish. Remember, raw or unpasteurized fresh honey does not have the inflammatory properties of cane sugar in any form. Maple syrup is probably a good sweetener also and will add its own flavor.
- Add a small amount of olive oil at a time and pulse to blend. Keep adding olive oil until it has the thickness you want.
- If it is too thin for your liking, you can add ⅓-1 tsp of arrowroot flour to thicken.
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