Raw Vegan Macadamia Nut Mayonnaise

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Macadamia nut mayonnaise - raw and vegan

Do you know the feeling when you try to make something for the first time and it turned out to be wonderful? This is how I felt when I first tasted my new creation - raw, vegan macadamia mayonnaise. 

My mother never bought mayonnaise in a store. She always made her own raw mayonnaise and I will share the recipe at a later point for those of you who do not mind eating raw eggs. Her ancient recipe, however, does not work without egg yolks. Alas, it is not for the vegans. 

People with food allergies or those with different nutritional preferences - vegans, vegetarians or raw foodies - have learned to replace their favorite foods with alternative creations or simply gave up what they used to eat before they embarked on their new lifestyles.

In this recipe I used raw macadamia nuts, but you can also take cashews. However, cashew nuts are not always really raw. Most of the time heat is used to extract the nut. The label "raw" in this case indicates that the nuts have not been roasted. 

Remember to soak the nuts over night to remove the enzyme inhibitors and other substances that make nuts difficult to digest ( phytates - phytic acid; polyphenols - tannins; and goitrogens.)

Ingredients:
  • 1 cup raw macadamia nuts, soaked in water overnight, rinsed and thoroughly drained
  • 1/3 cup filtered water, add more if needed
  • 5 Tbsp virgin olive oil, add more as needed
  • 2 Tbsp Bragg's apple cider vinegar 
  • freshly pressed juice of 1/2 lemon 
  • 1/2 tsp unprocessed sea salt
  • 1 tsp dried Italian herbs (thyme, oregano, marjoram, basil)
  • 1 tsp Dijon mustard or 1/2 tsp yellow mustard seed powder (optional)

Method:
  • Place all the ingredients in a food processor or a high speed blender and process until you receive creamy, velvety smooth mayonnaise. 
  • Taste and add more olive oil or herbs if necessary. Blend again.
  • Transfer your mayonnaise into a clean jar, close the lid and store in the fridge. Stores well for at least three days. Remember to stir well with a clean spoon before each use. 
The texture of your macadamia nut mayonnaise may be slightly coarse, but the taste depends on the amount of herbs you have added. If you want your mayonnaise to be a bit more intense, add some cayenne pepper or turmeric. An addition of small amount of powdered sea moss (completely optional and not listed as an ingredient here) will take this condiment into the next level. It will not only add nutrients, but it will make the mayonnaise even smoother and creamier. Also, you can use cashew nuts instead of macadamias if you prefer an even smoother texture. 

Make small batches to ensure freshness. Enjoy without guilt on sandwiches, with raw burgers, or as a dip. You can also sneak it into non-vegan sandwiches and bring it over to a grill party. If you made it right, no one will even notice the difference. 
 
Tip: You can use this mayonnaise as a base to make a tasty horse radish sauce. Simply add 1 Tbsp grated, raw horse radish. Mix. Ready!  

In radiant health, passionately raw - Dominique

Dominique Allmon©2013

*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease.