open glass jar with no egg mayo and lid in the background

No Egg Mayo

open glass jar with no egg mayo and lid in the background

No Egg Mayo

For those with an egg allergy or vegan, this is perfect. I've tried cashew mayo which leaves a grainy texture on coleslaw, but this is truly smooth. Tastes delicious and the flaxseed mean it's packed with omega 3's.
Prep Time 10 mins
Total Time 1 hr 10 mins
Servings 10

Ingredients
  

  • 18 g freshly ground flaxseed grind it fresh for best results
  • 90 ml almond milk unsweetened
  • 2 tsp dextrose/glucose powder
  • 1 tsp dry mustard powder
  • sliver garlic to taste
  • 1/4 tsp sea salt flakes
  • 1 tbs white wine vinegar
  • 1 tbs lemon juice
  • 1/8 tsp white pepper
  • 180 ml light in colour olive oil

Instructions
 

  • Grind the flaxseed in a coffee bean grinder.
  • Put the ground flaxseed and almond milk into a food processor and blend for 1 minute.
  • Add all the other ingredients apart from the oil.
  • Turn the blender on and slowly add the oil through the open shoot.
  • Put the mayo into a glass jar and refrigerate for at least an hour for it to firm up.
  • Will keep for a week or so, if you can leave it alone for that long! Use it in the recipes below.

Notes

Here are the links for pink coleslaw and regular coleslaw.

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