Almond milk mayonnaise, perfect for filling sandwiches or with chips

An alternative to the classic vegetable mayonnaise with soy milk is our almond mayonnaise. Here’s how to make it in 5 minutes.

Vegetable mayonnaise is increasingly gaining ground that several well-known brands have made their own recipe. We have already discovered how simple it is to prepare a vegan mayonnaise using soy milk and today we dive headlong into almond mayonnaise. So let’s leave aside a rather controversial ingredient and use another highly appreciated one, even natural.

Keep in mind that to prepare the vegan almond mayonnaise the procedure is the same: all the ingredients are gathered in the jug of the immersion blender and blended until the sauce is whipped. You will not run the risk of the mayonnaise going crazy and you will not even have to pay attention to the critical phase of adding oil. In short, almond mayonnaise is certainly among the quick sauces that you can prepare to enrich sandwiches, accompany vegetables and much more . The only aspect to pay attention to is the almond milk which must absolutely be sugar-free.

How to prepare the almond mayonnaise recipe

1. Combine the almond milk in the jug of the hand blender (or in a tall glass jar) and season with a pinch of salt and mustard. Also add the vinegar which will give the sauce the right point of acidity (you can also replace it with lemon juice).
2. Then pour the oil and start blending with movements from the bottom up. It should take 30 seconds to get the right consistency. You can add even less oil to adjust the consistency of your sauce.
3. We advise you to let it rest in the refrigerator for an hour before using it or serving it.

Among the other vegan sauce recipes we recommend you also try our vegan tuna sauce : it’s really delicious!

storage

The almond mayonnaise can be kept in the refrigerator for 4-5 days in a glass jar with a lid or well covered with plastic wrap.