Homemade Mayo: Free From Eggs and Soy
You don't have to give up on mayonnaise just because you are allergic to eggs or soy.
Make homemade mayo yourself! This recipe is gluten-free, Top 9 Allergen Free, and sugar-free.
Here are a few alternate options to eggs and soy that you can use:
Oil: you can use neutral-flavored oil such as canola, sunflower, or safflower oil; if you prefer flavored oil you can try olive or avocado oil.
Aquafaba: this is the liquid from a can of cooked chickpeas (any cooked canned WHITE bean will do). If you use a black or brown bean, the color will be darker than traditional mayo.
Vinegar: you can use plain white vinegar or apple cider vinegar (for a more pronounced taste).
Salt: depending on the saltiness of your aquafaba and your own preference, add and adjust with added salt as needed.
Ground mustard: add this if you want a bit of "spice".
Other flavorings: you can add garlic or onion powder along with herbs like parsley, dill, or basil.
These ingredients will help you prepare rich and creamy mayo that is perfect for spreading on sandwiches or using as a condiment. Super easy to make!
How to make homemade mayo with aquafaba:
Add the 1/2 cup oil, 1/4 cup aquafaba, and 1 tsp vinegar to a blender.
Blend until you get a stiff, white, creamy texture
Pour the mayo out into a jar. Allow it to firm up and cool in the fridge for a couple of hours.
Store leftover mayonnaise in an airtight container for up to 2 weeks.
Source: https://strengthandsunshine.com/homemade-vegan-mayo/
