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We often get recipe requests for normal everyday items that you used to buy at the store, but that people might like to learn to make at home. If you have perused our recipes already, you can see we have one recipe for prepper mayonnaise posted that uses freeze dried eggs. It is my all time favorite mayo recipe as it is the closest to how I remember mayonnaise from when I was a child. The store bought jars these days just are not what they used to be. With the various changes to increase shelf life and to remove certain fats from the American diet, it just doesn’t taste the same. The other problem people mention are the strange thickeners that are now added that weren't there 30 years ago.
There are times, though, when families need an egg free solution, for whatever reason. Whether health issues or you ran out of powdered eggs, having an alternative may be something you would like to keep tucked away. We don't have health issues, so my dilemma was running out of powdered eggs and wanting to whip up a batch to go with sandwiches for the Sabbath. I perused the internet and could not find a recipe that used the only ingredients I happened to have on hand. Suddenly I found myself in a pickle, with no condiments! Through reading and studying various recipes, I was able to piece together a basic idea of the process for making a batch of vegan mayonnaise. Then I went through the pantry to piece together what I might have to experiment with. Off I went to create. I had just a few goals in mind: Must taste yummy, no weird textures, the consistency of mayo, use as few ingredients as possible, and ALL from my food storage! No grocery runs allowed. What you are seeing here is a recipe tried and true many times, plus one failure! Not to worry, though. I also provide at least one solution that may help fix yours if it turns out too runny. As time goes on, I will edit and add to this recipe as I find ways to make it better. I also welcome your input! Have you tried a vegan recipe? Any suggestions on how to make it taste the way your family enjoys? Send us a message. Homemade No-Egg Mayonnaise - Vegan 3 Tbsp water 1 Tbsp finely ground flax seed 1 to 1 1/4 Cups oil (I have used olive oil alone or in combination with other oils such as avocado or sunflower) 1 1/2 Tbsp Vinegar Salt, garlic powder, onion powder, paprika to taste (Start with a dash of each) pinch of sugar Heat the water on the stove or in the microwave. Remove from heat and mix flax seed in. Allow to sit until reaches room temperature. Place in food processor or blender with 1 Tbsp oil, personally I prefer my stick blender. Whirl until blended well, and thick. Add 1 tbsp of olive oil, ONLY ADD ONE NO MATTER HOW TEMPTED, and whirl until mixed well, and mayonnaise consistency. Add another 1 tbsp of oil and whirl until mixed. Continue to mix oil in ONLY 1 Tbsp at a time until 1 Cup is mixed in. If you would like a little softer consistency add the additional 1/4 cup of oil 1 Tbsp at a time. NOTE: Only mix in 1 Tbsp at a time. Any more tends to cause the recipe to fail!! Experience shows that failure can happen at any time during the mixing process if you add more than one Tbsp., OR if you don't whirl it enough. Once it is mixed well and is the mayonnaise consistency, add the vinegar, salt, garlic powder, onion powder, and paprika to taste. Add a pinch of sugar and make sure it is all well mixed for about 30 to 45 seconds. Chill and serve. I have used this recipe to make chicken and egg salads and as a sandwich condiment. When mixed well, the flax seed is not even noticeable. NOTES: -- I rushed this recipe one day, and it failed horribly. It was just a runny, oily mess. I hated wasting what I had made, and thought about mixing up a soft dip with it. It just didn’t seem the right consistency for that either. While trying to figure out what to do, I decided to try to redo it with a new batch of flax and water to see if it would work. I re-mixed a new portion of 3 Tbsp boiled water and 1 Tbsp ground flax and let it cool. When cool, I whirled it with the stick blender again and slowly added the first batch of runny mayo to the new flax mixture, one tbsp at a time, mixing very well with the stick blender after each addition. I was surprised to see that it worked! I had mayonnaise! It didn’t seem any different than a normal recipe, which was a great relief. After this fix, I was able to use the mayonnaise as usual. Nice to know that it can be fixed in a pinch. -- I have not tried doubling the recipe as yet. This would make an awful lot for the two of us, so we are waiting until we have to make and take a dish somewhere or have company where I need the added amount. Because of this we are unsure whether just doubling would work. I have learned though, that any changes to a mayonnaise recipe CAN make it fail horribly. Something to consider before attempting a double batch. Personally, if I need a larger amount, I may make two different batches. -- Adding the additional spices will make it taste more like store bought mayonnaise. Over the years I have noticed that different brands may be a little stronger on one spice while lighter on another. You can adjust these all to taste. I have also added a pinch of mustard powder or a squirt of brown mustard after it is set properly. This makes the flavor even more like what I prefer. Experiment with these and enjoy! When I was little, my mom used to make a tuna salad with onions, celery, mayonnaise, peas, and just a couple of chopped hard boiled eggs. Oh, and tuna of course. Every one of my friends thought it was weird, and it seemed like we were the only family in the whole neighborhood that put peas in their tuna salad. BOY! Did I love that recipe, though. It was great on a hot summer day with lettuce, tomato, sliced onions on a nice wheat or rye bread. I still remember how good it tasted! In recent years, what with mercury contaminations and radiation worries, we have gotten away from eating tuna fish, but every now and then I still would love a tuna sandwich. One day I got the bright idea to try mom’s old recipe, but with THRIVE Feeze Dried Chicken. WOW! Was I surprised! I made my homemade mayonnaise recipe, rehydrated all the appropriate vegetables and the freeze dried chicken, diced some fresh onions because I had them on hand, tossed it all together in a bowl, mixed it well and chilled it for several hours. We served it on gluten-free bread made on Gluten Free Flour, with fresh lettuce, tomatoes and sliced onions as well as some pickled hot banana peppers and YUM! Was it perfect. It doesn’t taste exaclty like mom’s because, let’s face it, there will always be a taste difference between fish and chicken - no fish taste with chicken. But next time I am craving mom’s old fashioned tuna salad with peas, I know I can whip up this recipe and feel like a kid again. Easy Chicken Salad Servings 4-6 3/4 - 1 Cup of Freeze Dried Chicken 1/3 Cup Freeze Dried Celery 1/2 Cup Freeze dried Peas 1/2 Cup Freeze Dried Green Onions 1/2 Cup Freeze Dried Chopped onions or fresh onion chopped 1 Cup Water (An extra 1/2 Cup may be needed for best rehydration depending on preference) Place all these ingredients into a large bowl, and mix well. Cover and let sit for 15-20 minutes to fully rehydrate. 2-4 hard boiled eggs, peeled and chilled, then chopped Sprinkle of Onion powder, Garlic powder, Black pepper, and salt to taste 3/4 Cup Mayonnaise (I use our recipe for Homemade mayo!) Drain off any excess water from the meat and vegetables, if there is any. Shake the colander thoroughly so that your finished salad won’t end up runny. Place back into your large bowl, add the mayonnaise and mix thoroughly. May be served right away, but is always best chilled 1-2 hours or over night. Great served with sliced tomato, sliced onion, sliced pickled hot pepper rings, on homemade bread! Wrap it in lettuce or scoop with chips, or enjoy in a wrap!!! This salad will be perfect no matter how you serve it. ENJOY! We had one of those odd hot autumn days a couple weeks ago. The kind that reminds you suddenly of summer, and the temperature made us feel that we just weren't in the mood to heat up the kitchen with a hot meal being cooked. So early in the day, I decided to make something a little different. I grabbed different cans from the pantry and stared at them for a bit until it hit me - chicken salad. Easy quick to mix and let sit until evening. I wanted something a little different in flavor, though, and then I saw the Freeze Dried Chili Peppers, Freeze Dried Corn, and that bag of corn chips from the cupboard. That's when I got the idea to throw together a Mexican Spiced Chicken Salad and serve it with corn chips and pickled jalapenos. This one was easy to make and makes a great meal that can be mixed ahead, set all day to meld, and be pulled out when you are ready to sit down to the table. Served with corn chips, potato chips, or even in wraps, this would also be great for nights when you need to eat in a hurry. Quick and Easy Mexican Chicken Salad Servings 4-6 3/4 - 1 Cup of Freeze Dried Chicken 1/2 Cup Freeze Dried Sweet Corn 1/2 Cup Freeze Dried Chili Peppers 1/2 Cup Freeze Dried Green Onions 1/2 Cup Freeze Dried Chopped onions or fresh onion chopped 1 Cup Water (An extra 1/2 Cup may be needed for best rehydration depending on preference) Place all these ingredients into a large bowl, and mix well. Cover and let sit for 15-20 minutes to fully rehydrate. While the meat and veggies are rehydrating, mix together: 2 Tbsp Tomato Powder 2 Tbsp Dry Cilantro, or 1/4 Cup fresh chopped 1 Tbsp Chili Powder Sprinkle of Onion powder, Garlic powder, Black pepper, and salt to taste 3/4 Cup Mayonnaise (I use our recipe for Homemade mayo!) Make sure to mix thoroughly. Drain off any excess water from the meat and vegetables, if there is any. Shake the colander thoroughly so that your finished salad won’t end up watery. Place back into your large bowl, add the mayonnaise mixture and mix thoroughly. May be served right away, but is always best chilled 1-2 hours or over night. Serve with salsa, fresh diced tomatoes, chopped onions, salsa, sour cream, guacamole, or sliced avocados. Wrap it in lettuce or scoop with corn chips, eat in taco shells, or enjoy in a wrap!!! This salad will be perfect no matter how you serve it. ENJOY! |
Prepping Expert
AuthorJudith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes. Disclosure
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.
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