Almost VeganMoFo + Almond Mayonnaise

Almond Almost Mayo

This is going to be a catch-up post pre-VeganMoFo. You know about that, right? Well, it’s that time of year again. I’ve so excited to have been a part of it since it’s inception. For the first time this year, I’m doing a joint blog with my friend, Liz, from Cooking the Vegan Books. We’re cooking from the Horizons cookbooks, and posting our experiences here.

We’ll be doing some contests for the Horizons Cookbooks which have been donated by Book Publishing Company, so be sure to keep your eyes open. Vegan Heritage Press is going to be doing giveaways, too, including American Vegan Kitchen. There’s always a chance I’ll be doing a giveaway on this blog, too.

Over at the PPK, people are cooking from American Vegan Kitchen. I’m always so excited when I see recipe reviews. You can check it out here.

We’ve put Food Network Friday and Vine and Dine on hold until November, but we’ll be back with skillets flying then. Besides doing VeganMoFo, Celine and I are working on our sandwich book and having a wonderful time. Be sure to check out the flickr pool for a super sneak preview.

Interested in vegan wine? Be sure to check out my wine articles over at One Green Planet. I’m also contributing to Go Dairy Free and GoodVeg.

Looking for something to hold this all together? How about my vegan mayo recipe? It’s not going to be in the book because it calls for lecithin and instant clearjel, not always pantry ingredients. But if you’re feeling experimental, give it a try.

Almond Almost Mayonnaise
Makes 1 cup

1 cup unsweetened almond milk
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon agave nectar
1 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon mustard powder
2 tablespoons liquid lecithin
3 tablespoons olive oil
2 tablespoons instant clear jel

In a blender, combine the milk, lemon juice, vinegar, agave, salt, onion powder, and mustard powder. Blend well. Add the lecithin and blend well again. Drizzle the olive oil in very slowly, while blending. Add the clear jel and blend again. The mixture will thicken. Refrigerate airtight for an hour before using to allow the favors to blend.

It’s quick and easy. If you give it a go, please let me know. See you in October, both here and After Horizons!

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  1. Posted September 29, 2011 at 4:04 pm | Permalink

    I will have to track down some liquid lecithin since I just got some instant clear jel yesterday!

  2. Posted September 29, 2011 at 4:43 pm | Permalink

    I am going to have to find some of the ingredients in this recipe…. Hope the store I go to for my vegan yogurts has some of this stuff.

  3. Posted September 29, 2011 at 9:31 pm | Permalink

    I’d love to hear how it turns out!

  4. Posted October 6, 2011 at 3:53 am | Permalink

    Would powder lecithin work? I have some of that. I’d like to try this since it has a lot less oil than the mayo recipe I usually use.

  5. Posted October 6, 2011 at 1:35 pm | Permalink

    Jenny, I wish I knew! I’ve only used the liquid, so I’m not sure. Sorry.

  6. Posted October 13, 2011 at 1:42 pm | Permalink

    It’s refreshing to see a vegan mayonnaise that doesn’t contain silken tofu!

  7. Posted October 13, 2011 at 7:10 pm | Permalink

    I like the tofu based mayos, too, but it’s fun to shake it up! :)

  8. Posted October 18, 2011 at 12:24 am | Permalink

    Actually have liquid lecithin in the pantry now (after a hiatus of a couple years without) as well as instant clear jel- will add it to the mayo trial list!

  9. Posted October 18, 2011 at 2:07 pm | Permalink

    Keep me posted, Carolyn!

  10. Posted October 20, 2011 at 2:11 pm | Permalink

    Nice recipe blog! I have been looking for this kind of recipe for quite some time and I am glad I stumbled upon this. It is unique and extraordinary. I can’t wait to share this with my friends, I bet they will surely love this.

  11. Posted October 24, 2011 at 1:36 pm | Permalink

    How did I miss this? Must make!

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