Home Storage Vegan Mayonnaise
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.
-- 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!
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Judith 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.
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