Vegan Mayonnaise | Mayonnaise using Coconut Cream

®This is a RAS signature Recipe©

This is a perfectly creamy and light-textured Vegan Mayonnaise that is dairy-free, gluten-free, and egg-free. It’s quick and simple to make too!

Total time is not inclusive of chilling time (30 min).

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♦Prep time:5 min ♦Cook time:0 min ♦Yield: 8-10 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Coconut Cream, chilled (see notes)		200 ml
Sunflower oil		140 ml
Freshly squeezed Lemon juice		1 - 1 1/2 Tbsp
Garlic, crushed-preferred (Or replace with 1/4 tsp dry Mustard powder for Plain Mayo)		1 small clove
Black pepper powder		1/4 tsp
Salt		1/4 tsp

You will need an Immersion Blender and Beaker/Mason Jar . A regular Blender will also work, but the immersion blender makes the job easier and involves less clean-up.

Method:

1. Before you begin making the Vegan Mayonnaise, the coconut cream must be chilled overnight or for a few hours, till it is quite cold. (If using canned coconut milk, please see notes).
2. Add the chilled coconut cream, lemon juice, garlic, salt, and pepper to the dry mason jar/beaker.
3. Use the Immersion blender and blend for 30 seconds, moving the immersion stick up and down, as you blend.
4. Now, add the oil and continue to blend for 40 seconds up to a minute. You will notice the sauce begins to emulsify and thicken as the oil is incorporated into the cream. The sound made by the blender will also change as the emulsification/thickening is in process.
5. Cover the mason jar and refrigerate for about 30 minutes or even overnight, for the flavors to mellow and the mayonnaise to set further.

Vegan Mayonnaise | Mayonnaise using Coconut Cream

 

Notes:

• I have used Kara Coconut Cream (200 ml) for this recipe, and it yields awesome results. You can use any coconut cream which is not sweet. If you are using canned coconut milk, it must be refrigerated. The milk will separate into layers upon chilling, and you can scoop out the thickened cream portion. If you are using homemade (freshly pressed coconut milk), it will have to be pressed with a minimum amount of water as dilute coconut milk will not work for this recipe.
• Sunflower oil is used because of its neutral taste and small. You could also use rapeseed oil or Avocado oil instead.
• You can make Plain or Garlic mayonnaise, and I must admit the Garlic Mayo knocks it out of the park! You can barely notice that this recipe uses Coconut Cream in it.
• Making this mayo, involves a whole lot less oil, than regular mayo, due to the use of the Coconut Cream. It is also a great Eggless Mayonnaise recipe for those who can’t find pasteurized eggs.
• Once you make the mayonnaise, make sure to chill it in the fridge, for 20-30 minutes(at least). This helps to mellow the flavors and set the mayo further.
• You can add a little more lemon juice after tasting halfway through blending. I add 1 Tbsp first, for good measure.
• Other spices that you might like to try are Chilli powder and ground cumin. You can also add fresh herbs like Coriander and Parsley. The variations are endless. Curry powder may also be used to make Curry Mayo!

Key Ingredients: Coconut Cream, Oil, Lemon, Garlic/Mustard, Salt, Pepper.

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