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Raw food recipe from The Raw Food Revolution Diet is the answer to the raw vegan dilemna - how can I live without mayonnaise?
This homemade mayonnaise recipe is very mayonnaisey, only tastier, and more spreadable.
This lucscious raw vegan mayonnaise recipe is easy to prepare using a blender, perfect in sandwiches or wraps, and you can add it to dressings, sauces & dips.
Total prep time: 10 min
16 Servings, 1 1/2 - 2 cups
Nutrition Data Per Serving, 14g: 60 calories, 42 fat cal, 3g carbs, 5g fat, 146mg sodium, 1g sugars, 0g dietary fiber, 1g protein, low Cholesterol, good source Copper and Manganese. Estimated glycemic load: 1
If your mayonnaise mixture is too thick for your feeble blender, as mine was, add more water, a tsp at a time, until things ease up.
Reduce the salt and seasonings to 1/4 tsp each, and add more at the end to taste. If your mayo seems too tart, add another date, or a tsp of raw agave syrup.
I didn't have white pepper, so I used black pepper. It has a stronger flavor, and it makes little black specks in the mayonnaise. Oh well!
I used hemp oil instead of flax oil - also good for Omega 3s. If you don't have either, just use olive oil. Both hemp & flax oil are expensive, but nice to have for the Essential Fatty Acids. Buy and store them refrigerated, as they go rancid easily.
Thin with a little water or oil for a sauce or salad dressing. Mix with a raw sour cream or yogurt, fresh raw herbs or spinach, for a raw vegan vegetable dip.
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