Usually, a lot of oil is used in mayonnaise to thicken and whip it up. In this no-egg mayo, the carob seed flour helps achieve the desired consistency while using just a little oil. The action of the hand blender incorporates the air, making this dressing smooth and fluffy.
Serving: about 1 cup
1 tsp carob seed flour (it’s a white flour)
1/4 cup soy cooking cream (or other cooking cream)
1/2 cup vegetable milk (oat or almond, unsweetened)
1 + 1/2 tsp mustard paste
2 Tbsp lemon juice
1/8 tsp fine salt
3 Tbsp sunflower seed oil
In the glass portion of a hand blender put the carob seed flour; add the cooking cream, the milk and mix lightly with a wooden spoon. Don't worry if any lumps form.
Add mustard, lemon juice and salt. Mix again.
Add the oil and turn on the hand blender, making vertical movements in and out of the mixture to incorporate as much air as possible. Continue until the desired consistency is reached.
- This mayonnaise can be stored in the refrigerator for up to 7 days in a closed container.
- If you want to get a more intense color, you can add a bit of turmeric powder.