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Vegan Mayonnaise (Gluten-Free)

Created by KittenCal on July 16, 2013

1/2 cup unsweetened almond milk (I used Blue Diamond Almond Milk)
1 1/2 tablespoons flaxmeal (ground flax meal not the flax seeds, use golden flax not dark flax)
2 teaspoons granulated sugar
1 teaspoon ground dry mustard
1 teaspoon onion powder

Step 1: Combine the almond milk and ground flax in a blender. Blend on high speed until flax meal is barely noticeable and the mixture is frothy (about a minute).
Step 2: Add the sugar, dry mustard, onion powder, (if using, the garlic powder)salt, vinegar and lemon juice, blending for a few seconds to combine.
Step 3: Using the small hole on top of your blender add the oil, stream in a tablespoon at a time, blending for about 30 seconds after each addition (if using a high power blender like Vitamix 5 to 10 secs should do it.). Give your blender a break every now and again so that it doesn’t heat up the mayo. You should notice it thickening by the halfway point. By the time you’ve used 3/4 of the oil, it should be spreadable. And with the last addition, you should have a thick mayo. If it seems watery, keep blending.
Step 4: It will probably taste saltier and tangier than you’d like straight out of the blender, the flavors mellow and becomes perfect. *** Transfer to glass jar seal tightly and refrigerate for 6 hours before using and it will thicken even further.
Step 5: Use within a week.