MAYO Recipes:
REMINDER:
As these mayonnaises are made with blended sunflower seeds, they may oxidize and darken rapidly due to a specific acid in the seeds. To minimize this, transfer the finished mayo into a jar promptly and seal it tightly. I have stored these mayos for four days without experiencing any spoilage. It is recommended to use them within a short period. If preferred, you can make a smaller batch. Remember that these mayos can also serve as toppings and sauces.
Seed-Free Mayonnaise
½ cup cannellini beans
½ cup sunflower seeds
¼ – ½ cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp garlic granules
½ tsp onion powder
¼ -½ tsp salt
DIRECTIONS
Combine all the ingredients in a powerful blender. Gradually add water. Blend until achieving a mayo-like consistency.
Seed-Free Chipotle Mayonnaise
½ cup cannellini beans
½ cup sunflower seeds
¼ – ½ cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tsp lime juice
1 tsp Dijon mustard
1 tsp garlic granules
½ tsp onion powder
1 tsp chili powder
1 tsp smoked paprika
¼ tsp Chipotle powder
¼ -½ tsp salt
DIRECTIONS
Combine all the ingredients in a high-speed blender. Gradually add water. Blend until achieving a mayo-like consistency.
Seed-Free Golden Mayonnaise
½ cup cannellini beans
½ cup sunflower seeds
¼ – ½ cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp garlic granules
½ tsp onion powder
1 tsp turmeric
½ tsp ginger powder
⅛ tsp black pepper
1 date
¼ -½ tsp salt
DIRECTIONS
Combine all the ingredients in a high-speed blender. Gradually add water. Blend until achieving a mayo-like consistency.
Seed-Free Pesto Mayonnaise
½ cup cannellini beans
½ cup sunflower seeds
¼ cup water
¼ cup pesto
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp garlic granules
½ tsp onion powder
¼ -½ tsp salt
DIRECTIONS
Combine all the ingredients in a high-speed blender. Gradually add water. Blend until achieving a mayo-like consistency.
Credit: YouTube/HealthyVeganEating
