I am picky about my mayonnaise, and when I started on this plant-based journey about a year ago, found that it was difficult to find a good substitute. I also did not like having to succumb to supermarket imitation mayo-like spreads that were full of chemicals and hard-to-pronounce ingredients. So I set off on a vegan mayo recipe hunt, and when I found this recipe by Isa Chandra Moskowitz, it was a winner!
Side note – Isa’s book, Isa Does It, was monumental in me starting off on the right foot with vegan cooking. Her dishes are filling, flavorful, not boring, and full of fun. In fact, my mom-in-law wanted my book, and when I gave it to her, my sister-in-law took it from her! If you’re thinking of going more plant-based, I would suggest this book, as well as Vegan Eats World, by Terry Hope Romero, and Street Vegan, by Adam Sobel.
So I’d make this, maybe a couple times a month (it keeps in the fridge about a week), and add it to burgers, chickpea tuna sandwiches, and anything else that called for a vegan mayonnaise. It always did the trick. And my mayo-hating friends loved this. But even better – I streamlined the process of making it even more, because since I buy original almond milk (not unsweetened), I omitted the use of sugar in Isa’s recipe. I also use canola oil instead of grapeseed (a mild oil that’s perfect for this).
Forget buying the store-brand vegan mayonnaises. I bought one before I tried this recipe, and found it was a waste of my money and threw it out. You’ll be happy you put in the ten minutes to make this. 🙂