I made this coconut mayonnaise as a necessity. Yes, it was very necessary! I needed some mayo for this cranberry chickpea salad sandwich by The Grateful Grazer (which was amazing, by the way!). The only store-bought vegan mayonnaise that I can find locally is laden with soy and canola oil, so I usually steer clear of that. And all the vegan mayonnaise recipes I could find were full of nuts, and I was unprepared so I didn’t have enough nuts to spare! So, I improvised 🙂
Vegan coconut mayonnaise dressing
I should clarify though, before we get any further – this isn’t really mayonnaise. It’s runny like a mayonnaise dressing. BUT if you want a thicker mayonnaise instead of this runny mayonnaise dressing, read on – I have a suggestion for you in the recipe.
Of course, seeing as I made so much of this vegan mayonnaise dressing, I had to make more creamy salads to use it. Pictured above is a potato salad that I made for the purpose…I might share that recipe next week 😉
Also, apologies for the grainy photos. The light was fading fast and I was rushing to get these shots…they looked great on my phone, but upon closer inspection, I was disappointed to see how grainy they were. A food blogger’s nightmare 🙁 can anyone else relate to that situation?
Coconut Mayonnaise Dressing
- 400 ml coconut cream
- 60 ml lemon juice
- 5 ml apple cider vinegar
- 1/2 tsp sea salt
- Whisk together all ingredients.
- Chill until ready to use.
- Keeps for about 1 week.