DIY Egg-Free Mayonnaise: 3 Ways! (AIP, vegan) Print 14 LikeDislike By Dana Monsees If you’re allergic to eggs or doing an autoimmune protocol (which eliminates eating eggs as a potential inflammatory food), you may miss mayonnaise: that creamy, delicious spread that binds sandwiches and salads so well together, and also serves as a fantastic dipping sauce for roasted vegetables! So I took it upon myself to create not one, but THREE different kinds of egg-free mayonnaise: a thick and slightly-sweet coconut version, a light and fluffy avocado oil based version, and an avocado version. Enjoy!
Rae February 23, 2019 at 4:51 pmHello!Just a quick question. I cannot find palm shortening locally but can find a palm/coconut oil mix shortening. Would this work? Hate to buy it if not. Thanks! Reply ↓
Sue October 17, 2018 at 12:14 pmThe light and fluffy recipe is amazing! I used a hand mixer and it never thickened nor had peaks. But overnight in the fridge it thickened up. At first I thought it was solid, but a quick stir made it useable. I’ve made it three times now. Reply ↓
Vanessa September 3, 2018 at 7:49 amThe light and fluffy mayo never thickened, but is now totally solid in my fridge. I’m not sure what to do with it now. Then, I made the avocado mayo and used it to make chicken salad. It was incredible — the garlic really adds wonderful flavor and brings together the avocado and the rest of the ingredients. My boyfriend is not keto like I am, and he looooved the salad with this mayo. I have the recipe on my fridge now so I can make it again and again in the future. Thank you so much for creating it!! Reply ↓
Jenn July 14, 2018 at 12:49 pmThe light and fluffy mayo never thickened up. Just stayed a soupy mixture. Reply ↓
Nikki May 18, 2018 at 8:01 amThe nutrition info says “per serving”, but I don’t see the serving size. Is it 1 tbsp by chance? Reply ↓
Lindsay March 2, 2018 at 6:34 pmI have the same question as Tyler about the palm shortening in the avocado mayo. Is there something else I can use instead, or omit it altogether? Thanks. Reply ↓
Tyler February 7, 2018 at 5:09 pmWhat is the purpose of the palm shortening in the avocado mayo? Reply ↓
Tyler February 7, 2018 at 5:07 pmWhat is the purpose of the palm shortening in the avocado mayo? Reply ↓
michelle August 14, 2017 at 5:57 pmI have the same question around the light and fluffy mayo…it never made peaks! Reply ↓
Melissa January 31, 2017 at 4:24 pmMy light and fluffy never really made peaks even after 10 minutes of mixing. Can I just put it in the fridge to thicken it up and still use it? Reply ↓
Heather Christiansen August 8, 2016 at 6:04 pmI made the coconut mayo and it tastes fantastic but it is runny.its been sitting out at room temp for about 5 min. Will this thicken up in the fridge?Thanks, Heatjett Reply ↓
Real Food with Dana Post authorSeptember 8, 2016 at 11:32 amHey Heather!Yes, it thickens up in the fridge 🙂 When you make it, it is a little warm (and thus runny) because it’s been whipped by the stand mixer. The fridge will thicken it right up! Reply ↓
Megan T February 26, 2016 at 3:51 pmI don’t need to avoid eggs, but I’m always really turned off by store-bought mayo. There’s just something about it that is so unappealing. I’m going to try the avocado mayo in a pita with roasted chicken and fresh tomatoes. Reply ↓
Real Food with Dana Post authorMarch 11, 2016 at 11:07 amHey Megan! I know what you mean, store-bought mayo can freak some people out! Hope you like the avocado mayo 🙂 Reply ↓
Emilie February 26, 2016 at 11:08 amHey Dana, For the Avocado mayo, could you use ghee instead of palm shortening as you did in the light and fluffy mayo? Reply ↓
Real Food with Dana Post authorMarch 11, 2016 at 11:08 amHi Emilie,I’m not sure if you could substitute ghee, since I haven’t tried that out yet. Sounds amazing though, and let me know if it works for you! Reply ↓
becausenylecoj February 25, 2016 at 5:28 pmI’ve also used just avocado and salt as a mayo alternative! Reply ↓
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