This is a perfectly creamy and light-textured Vegan Mayonnaise that isdairy-free, gluten-free, and egg-free. It’s quick and simple to make too!
Vegan Mayonnaise | Mayonnaise using Coconut Cream
® This is a RAS signature Recipe©
♦Prep time:5 min ♦Cook time:0 min ♦Chilling time:30min ♦Yield: 8-10 servings.
You will need an Immersion Blender and Beaker/Mason Jar . A regular Blender will also work, but the immersion blender makes the job easier and involves less clean-up.
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Vegan Mayonnaise | Mayonnaise using Coconut Cream
Description
This Vegan Mayonnaise is a total game-changer for anyone looking for a rich, velvety condiment that is entirely dairy-free and egg-free. Unlike many store-bought alternatives, this version uses chilled coconut cream as a lush base, creating a texture that is remarkably light yet incredibly creamy. It strikes the perfect balance of tangy and savory with a splash of fresh lemon juice and a hint of garlic or mustard. Remarkably, it uses significantly less oil than traditional mayonnaise, resulting in a cleaner flavor that pairs beautifully with everything from fresh garden salads to hearty sandwiches and veggie dips.
Ingredients:
Instructions
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Before you begin making the Vegan Mayonnaise, the coconut cream must be chilled overnight or for a few hours, till it is quite cold. (If using canned coconut milk, please see notes).
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Add the chilled coconut cream, lemon juice, garlic, salt, and pepper to the dry mason jar/beaker.
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Use the Immersion blender and blend for 30 seconds, moving the immersion stick up and down, as you blend.
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Now, add the oil and continue to blend for 40 seconds up to a minute. You will notice the sauce begins to emulsify and thicken as the oil is incorporated into the cream. The sound made by the blender will also change as the emulsification/thickening is in process.
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Cover the mason jar and refrigerate for about 30 minutes or even overnight, for the flavors to mellow and the mayonnaise to set further.
Note
- I have used Kara Coconut Cream (200 ml) for this recipe, and it yields awesome results. You can use any coconut cream that is not sweet. If you are using canned coconut milk, it must be refrigerated. The milk will separate into layers upon chilling, and you can scoop out the thickened cream portion. If you are using homemade (freshly pressed coconut milk), it will have to be pressed with a minimum amount of water, as diluted coconut milk will not work for this recipe.
- Sunflower oil is used because of its neutral taste and small amount. You could also use rapeseed oil or Avocado oil instead.
- You can make Plain or Garlic mayonnaise, and I must admit the Garlic Mayo knocks it out of the park! You can barely notice that this recipe uses Coconut Cream in it.
- Making this mayo involves a whole lot less oil than regular mayo, due to the use of the Coconut Cream. It is also a great Eggless Mayonnaise recipe for those who can't find pasteurized eggs.
- Once you make the mayonnaise, make sure to chill it in the fridge for 20-30 minutes(at least). This helps to mellow the flavors and set the mayo further.
- You can add a little more lemon juice after tasting halfway through blending. I add 1 Tbsp first, for good measure.
- Other spices that you might like to try are Chilli powder and ground cumin. You can also add fresh herbs like Coriander and Parsley. The variations are endless. Curry powder may also be used to make Curry Mayo!
- Key Ingredients: Coconut Cream, Oil, Lemon, Garlic/Mustard, Salt, Pepper.
I used coconut milk and didn’t read through the entire recipe about separating the cream. It’s way to liquidy. Any way to salvage what I’ve made so far? Otherwise it tastes great!!
Hi Brigitte,
Oh no. I will add a reference to the notes, so that no-one else makes the same mistake.
one way that might work, is to make a cooked cornflour gel, which we can add to the sauce as a thickener. for this- to a small saucepan, add about 1/2 cup of room temp water , add 3/4 tbsp cornflour or arrowroot powder and stir well. Place on heat on medium and continue stirring till it becomes transparent (ant 5 minutes?). Leave to cool off completely. Bring our liquid vegan mayo and add it as well as the cooked jelly to an immersion welder or regular blender and blend briefly or in pulses, till mixed through. It will thicken further upon chilling.
Ofcourse another method would be to add an egg white and blend again, but then it would not be vegan anymore.
Thanks so much for visiting!