This is such an easy Mayo to make – a little disturbing that it is pale green at the end – but tastes great – just like a ‘lighter’ version of ordinary egg mayo.
This recipe makes a bit more than 1 cup
3/4 cup almond milk
2 Tablespoons avocado
1 1/2 Tablespoons apple cider vinegar
3/4 teaspoon sea salt
3/4 cup extra virgin olive oil
1. Put the almond milk, avocado, vinegar and salt in blender and blend until well combined.
2. With the blender running, slowly drizzle in the olive oil through the hole in the top and blend until smooth. Slowly adding the oil allows it to emulsify the Mayonnaise creating a creamy thickness.
3. Use or cover and refrigerate for up to 3 days.
I am going to use this in my Waldorf Salad.
Giving credit where credit is due…
Thanks again Alissa for this simple Mayo recipe – it always amazes me what you can make raw!