1/2 cup Almond Milk
2 1/2 tsp Nutritional (savoury) Yeast
1/4 tsp Citric Acid, add 1/8 tsp to start and then adjust accordingly
1/4 tsp salt
1/2 tsp Lecithin
2 smidgen guar gum (a smidgen is a very small amount like a pinch between thumb and forefinger)
3/4 – 1 cup oil, neutral flavour like grapeseed or sunflower mustard
* Combine all ingredients except oil in blender or food processor and mix quickly to even consistency.
* Turn machine onto high and slowly drizzle in oil until thick consistency. Add mustard and white pepper to taste.
* Refrigerate overnight before using for best results.
* Be careful during the mixing process that the mayo does not get warm. If it separate don’t worry, refrigerate overnight and reblend when cold – turns out perfect.
I like using Almond milk as it doesn’t have that beany taste of soy that needs lots of flavouring to mask it.
Additional flavouring components: 1/8 t. onion granules, 1 1/2 t. red onion, 1 smidgen paprika & tumeric. Experiment with different oils or combinations of oils. This will make it taste exactly like sour cream and onion dip! Omit mustard in this case if desired.
Try a very small pinch of black salt to boost egg flavour.
In the event of separation, add a few heaped tablespoons of silken tofu, blend and let sit overnight before reblending. We had horrible separation because the blender we were using “cooked” the sauce – seemed unsalvageable but when we re-blended it in the morning it was perfect and hasn’t separated again.
Source: Ruth and Helena