Yesterday i met Aunty Niesha at Broadbeach – hi Aunty Niesha if you’re reading this! ; )
She asked me about a vegan mayo that i used to make, which inspired me to make an updated version for my lunch today – reflecting my current preferences.
It turned out well, so i thought i’d share the recipe.
This makes 1-3 serves for a single person – depending on how it’s used:
30g nuts/seeds – include chia for a stronger emulsion
30-40g lemon or lime juice – 30 for tang, 40 for real zing
1/2 teaspoon salt or 4 tablespoons soy sauce
1/4 teaspoon pepper or mixed spice
1/8 teaspoon mustard powder – more could be bitter
1/2-1 clove garlic chopped into small pieces
40g oil (4 tablespoons) eg canola, olive
Blend nuts and/or seeds finely first. Ideally, there should be no larger pieces. If you only use seeds (rather than nuts), you can blend them quickly in a bullet blender without anything sticking to the sides.
If you use nuts, though, this increases the chance of sticking and uneven blending, possibly due to the size of nuts and their fat content.
Add in the rest of the ingredients. You can also put in extra spices, herbs – eg fresh parsley or coriander – even green leafy vegetables if you want.
The result at first may be a thin gel – depending on how many extra ingredients and chia seeds you use. I used about 8 grams, along with sesame seed, pepitas and sunflower seeds.
For a thicker mayo, leave it on the counter for a few minutes or so first – even better in the fridge – alternatively, add more chia seeds.