Whole Living Daily

Rice Milk Mayonnaise (Egg-Free, Soy-Free, Dairy-Free, Vegan): Food Allergy Recipe Challenge #7

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I wasn’t sure this week’s Food Allergy Recipe Challenge could be successfully done, without some form of protein to help emulsify the mayonnaise. Eggs are generally key to helping bind mayonnaise and aioli, and vegan mayo always seems to contain soy, so it must be there for a reason, right? Would I really be able to get a true eggy-like creamy mayonnaise without eggs, dairy, or soy?

Back
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1 Gather the ingredients together. I used rice milk, lemon juice, white pepper, garlic, Extra Virgin olive oil, canola oil, and sea salt.

2 Then bust out the secret weapon: Xanthan Gum!

3 Use a dropper to add the oil.

4 Add the oil drop by drop until the mayonnaise begins to emulsify.

5 You may want to cover the hole in the blender with your hand to prevent splattering.

6 Success! Vegan Rice Milk Mayonnaise- free of eggs, soy, or dairy.

7

8 Enjoy your homemade mayonnaise room temperature!

In my uncertainty, I turned to the God of all things kitchen, pastry chef David Lebovitz. I thought if anyone could do egg-free, soy-free mayo, it would be him, and I was right. To my delight, I found that just a few weeks ago, he’d blogged about a vegan mayonnaise based upon a Portuguese recipe, using milk instead of eggs. But still, to my chagrin, this didn’t solve my protein problem. I needed to create a recipe that was dairy-free too.

I pondered using Hemp milk, which has a fair amount of protein, but it can be rather “ropey” in flavor, and we don’t want that in our mayo. I settled on using rice milk, but that still didn’t solve the protein problem. And then, I remembered my old friend Xanthan Gum. A “thickener” and “emulsifier”.… Bingo! I was delighted—in fact, overjoyed—to discover that you can make egg-free, soy-free, dairy-free mayonnaise, in all of about 5 minutes. The following recipe was inspired by David Lebovitz’s recipe for Eggless Chervil Mayonnaise which is an adaptation of a recipe from Leite's Culinaria and The New Portuguese Table (Clarkson Potter) by David Leite. I really hope I got that accreditation right! Another one down….

Keep the challenges coming by leaving your requests in the comments section below.

Rice Milk Mayonnaise (Egg-free, Soy-free, and Dairy-free)
Makes about 1 cup

The real trick to this recipe is the medicine dropper.  I’m a mother of two young children, so this little tool is readily on hand. To emulsify the mayonnaise properly, you must drip the oil in one drop at a time, or it won’t work. The best way to control the flow is with a dropper. It will take you a few minutes to get all that oil in the blender a drop at a time, but don’t be tempted to rush it. Your patience will pay off with perfection. Who would have thought it possible?  Egg-free, dairy-free, and soy-free, but still with a lovely buttercup hue and the lush creaminess we love in fresh mayonnaise.  Feel free to add fresh herbs at the end, or to use all canola oil, for a milder flavor.

  • 1/3 cup cold rice milk
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon ground white pepper
  • 1 small clove of garlic
  • ¼ teaspoon xanthan gum
  • ¼ cup + 2 Tablespoons Extra Virgin Olive Oil
  • ¼ cup + 2 Tablespoons canola oil
  • 1/2 teaspoon fine sea salt

1. Combine the rice milk with the lemon juice and white pepper in a blender. Don’t use a food processor for this; use a blender. Using a garlic press, add the garlic. Add the xanthan gum, and mix on high speed until foamy.

2. Set the blender on high, and using the medicine dropper, add the oil, drop by drop, through the hole in the lid of the blender, until the mayonnaise begins to emulsify. You may wish to use your other hand to cover most of the hole in the lid (see photo), to prevent splattering.  This is not a recipe for the impatient. Take your time! Continue to add the oil, in a steady drip, until the mayonnaise is thick and creamy, scraping down sides of blender as necessary. (I turned my cheap old blender off several times to let it cool down while making this. You may also wish to take pauses). Again, do not try to make this too quickly; the process of slowing incorporating the oil should take several minutes.

3. Add the salt, taste, and adjust salt and lemon juice if desired.

4. Serve at room temperature. Transfer remaining mayonnaise to a jar, and store tightly covered, in the refrigerator for up to one week.

Rice Milk Mayonnaise
Copyright © 2010 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person's food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

Cybele Pascal is the award-winning author of "The Allergen-Free Baker's Handbook" and the "Whole Foods Allergy Cookbook." She lives in Los Angeles with her food-allergic family: husband Adam, sons Lennon and Monte, and their dogs, Izzie and Carly (who also has food allergies). Please visit her website at CybelePascal.com.

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Comments (65)

  • Thank you so much!!

  • You are so welcome! I am thrilled to have the recipe now too!

  • you... are my HERO!! =]

  • Amazing! When I saw you mention this on Facebook I was looking forward to the post!

    If you are ever up for even more of a challenge, could you do this without the Xanthan Gum? Is it possible? 1/4 doesn't seem like much - and if you can - this dream of a recipe could then be corn-free as well.

    I might be asking for the impossible, but I figured it was worth mentioning just in case ;-)

    Either way, I love reading your recipes Cybele. Thank you for sharing your creations with us!

    ~ Sharon

  • I can't wait to try this! Potato salad this weekend!

  • Thank you ever so much! I can't wait to try this.

  • I have been waiting a long time for an eggless mayo recipe that would benefit my kiddie health, he is only 3 but since I was pregnant with him even I could t eat the eggs and shortly after he was born we found out why, he inherited my husbands egg allergy, now with this amazing recipe I will be able to do so many things he wasn't able to enjoy before, Cybele I did tell you in Facebook but thank You!!! You may have just saved my kids life from getting sick again with this amazing recipe, you are truly a godsend and as always I'll look forward for more from you!!! THANK YOU!
    Jmona Reviews

  • Sharon Rosen:

    Authentic Foods makes corn-free xanthan gum. See link here http://www.glutenfree-supermarket.com/detail.aspx?ID=1

    hope that helps!

    cybele

  • Cybele, that is interesting Authentic Foods labels their Xanthan Gum as corn-free. During the fermentation process they use corn (glucose) syrup. Many people (myself included) would have an allergic reaction to that product.

    I came across another one of your posts though about Xanthan Gum vs. Guar Gum. I wonder if that would work in this recipe instead?

  • Thank you! Thank you! Thank you! I have been reading that I need to be careful about how much soy I eat. I was just thinking this week that it would be nice to find a product or recipe for mayo without soy. I have been using Vegannase. I like it better than regular mayo but it is made from soy. So, I really appreciate your post!

  • It is possible that the glucose syrup they use to culture the xanthan gum is from another source besides corn, glucose is not neccessaeily from corn, but almost all of glucose syrup in the US is derived from corn. Maybe they found another source for it like rice?

  • Cybele, how do you survive without a vitamix? All the cooking you do and you don't have one? I heart my vitamix and would certainly grab it on the way out if my house was burning.

  • [...] cup: mayonnaise (For Egg Free version: use either Spectrum Light Canola Mayo, Vegenaise, or, use Cybele Pascal’s recipe for an egg-free, soy-free, dairy-free vegan mayonnaise) I have also successfully made this with [...]

  • Wow! Just made it and it seems great (it's pretty warm from all the blending). Can't wait for the potato salad tonight!

  • Dear Readers:

    I think guar gum would work fine. Give it a shot! I can't eat guar gum, it makes me sick to my stomach, or else I'd try it for you.

    Kim, thanks for the trackback to this recipe!!! Those tenders look awesome.

    Come back tomorrow everyone for GF Vegan Red White & Blue cupcakes.

    best,

    Cybele

  • Cybele: Thanks for this recipe. I've tried so many different ways of thickening home made, including avocado which just didn't work for me. However, I've got to say that the whole dropper thing sounded like so much trouble I went contrary to your explicit instructions and still had the best mayo ever. I used mimiccreme instead of rice milk (cashew/almonds). I stuck my 3 cup bowl in the Food Processor, started with the mimiccreme and lemon, added everything but the oil and just drizzled that in last from a measuring cup. Pure perfection. Of course then I added half a serrano pepper, another clove of garlic and some cilantro but that's another story. Anyway, just a heads up to let you know this recipe works whichever way you choose to proceed.

  • Do you know I was wondering if I skipped the garlic and used a little more lemon and some agave or honey if I could use this rather than yogurt in cake/cupcakes? I'd just bet it would work, people used to make mayonnaise cakes in the past. Hmmm... you are such a genius. See what you started?

  • Dear Laurel:

    Thanks for the feedback! I bet you still drizzled slowly though, which is key for emulsifying. Your combo sounds delicious. And yes, let's experiment with using this in baking. I also left my batch in the fridge while I'm out of town for a month, and will be checking it upon my return to see how long it lasts in the fridge.

    Kind regards,

    Cybele

  • Yeah, I did drizzle it in slowly but it still made it a lot easier for lazybones like me. I'm looking for a cupcake/coffee cake recipe right now. I really believe that if you take out the pepper and garlic and add in 1 Tbsp of lemon juice and some agave or other sweetener to taste it would substitute beautifully for sour cream or yogurt. This is so exciting. I've tried using arrowroot to thicken up dairy free milk in the past for a yogurt sub and all I can say about that is "GROSS!" Way too chalky. Ugh. Report back later.

  • or are they necessary for this recipe? I recently found out that xenthen gum may not be soy free. I am not sure what is the one I have at home and I don't know of a brand that would be entirely allergen free (the major 8 allergens that is.. lucky me I am allergic to all of them and then some- I can't eat meat either.)

    Is there another substitute that I can use in place of the X gum?

    Thank you so much for this blog!

  • ooo. it cut some of my stuff out! What I said to begin with is- can I omit the x gum and/or gaur gum...

  • I just used a version of this recipe for the crust on vegan lemon bars instead of the Spectrum shortening. What I did was to use coconut and light olive oils, a bit more lemon juice and some agave nectar and a bit more xanthan gum. Refrigerated it firmed up very nicely and I was able to spoon it out like shortening for the recipe just using 2 Tbsp less than called for. I then added 1/4 C of shredded coconut to the base and it worked like a charm. I couldn't believe it. Shortbread crusts w/o shortening have never been crunchy for me before. Thanks again for sharing all your ingenuity.

  • Dear Liora:

    I think you could cut out the xanthan or guar gum, but it would make the mayo less stable. ie, it won't last as long and my return to a more liquid state. The veg gums help with shelf stability, and as i mention in the post, thickening, etc.
    But give it a shot, and let us know how it turns out. It won't be bad, it will still taste good!

    best,

    Cybele

  • Wow, LAUREL! That's so cool! I'm going to try making a mayo cake with this and see what happens. Look for it soon.

    I really appreciate your feedback on how you are transforming the recipe.

    best,

    Cybele

  • Perfect. I was PLANNING on a chocolate mayo cake but decided I'd much rather have lemon bars and it was there... If it hadn't been for you I'd probably never have had my favorite dessert again as I was tired of eating soggy failures. My family may be subjected to secret GF vegan goodies this Thanksgiving and Xmas. Nobody bakes but me. They don't really have to know 'til later, do they?

  • I'm so evil. I'm afraid I didn't have any canola oil so I used your recipe for Caesar dressing instead. I don't have kids or fish allergy so I used 3 cloves garlic;1/4 serrano pepper; 3 anchovy fillets; 1/8 tsp dry mustard powder and all light olive oil plus your other ingredients salt, lemon, xanthan and non-dairy milk. Yummy. I used to make it all the time before I had to cut out eggs. I may even cook up some pasta and dress it with this. Thanks for the recipe, I hope you don't mind my adulterating it.

  • I just wanted to thank you. I haven't had mayo in forever, due to all my allergies. This recipe is so easy to make and absolutely delicious. You've given me back all of those wonderful Summer salads I thought I'd never have again. A note on how I altered the recipe because of what I had in the pantry: I didn't have rice milk on hand and so used coconut milk. My suspicion is that it was a little sweeter, which I balanced by adding more lemon juice and salt at the end. Other than that, I followed your recipe exactly and it was fabulous. Thank you so much!!

  • Hi Cybele, thank you so much for this mayo recipe!! I have been searching for a mayo that my son can digest and this fits the bill perfectly. I'm going to use it tonight to make potato salad. I'll keep you posted!

  • Hi Cybele. Thank you, thank you, thank you!! Great recipe. My daughter just ate her first sandwich EVER!! and she's 8! She really like the mayo. I substituted all of the oil with safflower oil (same as when I make regular homemade mayo) because we found canola and olive just too strong of a taste. And, there are coconut and garlic allergies in the house. IT worked great. Also added in a little dry mustard (1/8 tsp).

    You never did post how the mayo was after your month away. Wondering if it does last longer than 1 week. A lot of work for mayo and if it doesn't get used, will be sad to have to throw it away. Let us know :)

  • I have just bought your book "The ALlergen Free baker's handbook" and I am so excited to try your recipes which look delicious! I notice you use lemon juice in a lot of the recipes(including the mayo), but my son has sentitivites to all citrus. Can I substitute the lemon with anything else, (especially in the scones), or was it for the taste rather than the souring? Thanks so much!

  • Actually I found the secret to making mayonnaise, vegan or non-vegan and it's really easy to remember. Ready? Ok, my secret to making vegan mayonnaise is a little device that has become my mainstay in the kitchen. It's a stick blender called a Bamix. It is the only stick blender that you will find that is Made In Switzerland. All the rest are Made in China. Anyway, whenever I make vegan mayo I no longer have to use the eye dropper method which makes the process of making mayo painfully long. You just dump everything in and blend. I make a wicked vegan mayo that contains soy but I will try your recipe as well. However, do yourself a favor and purchase a bamix. The gastro is my favorite one. It's the most powerful and I use it for everything!

  • Would love a "cheese: that was dairy (except butter), soy, almond, gluten, oat and tapioca free...I am so desperate darling...thanks!

  • I am new to gluten free/egg free/soy free diet. I just found your recipe for mayo but I can't figure out how to print it. Can you help? Thanks

  • Do you think substituting with Grape Seed oil would still turn out ok?

  • Hey Cybele! I'm on a trial run of no dairy/eggs/wheat (food allergy testing) and I can't thank you enough for posting this mayo. Yay for sandwiches!

    I'm a little perplexed by the amount of oil this recipe requires. I generally only need half, and about twice the Xantham. Otherwise, I end up with a really gross, sloshy mess (no matter how slowly I add the oil)! I don't get it - other people seem to be doing fine with your recipe.

    I do add mustard... I might do horseradish or wasabi at some point. I think I'll take another reviewer's suggestion and try working with a different oil. The olive oil was a tad strong for me.

    Thanks again for posting!

  • So maybe its my blender or the xantham gum, but this is not thickening at all, after more than 10 minutes and still not done with the oil, the mixture is nothing more than a foamy mess. I do however notice that my glass carafe for my blender is noticably warm to the touch, so I am wondering, maybe that's my issue?

  • I’ve been visiting your blog for a while now and I always find a gem in your new posts. Thanks for sharing.

  • nordstrom dresses...

    Howdy! Quick question that's entirely off topic. Do you know how to make your site mobile friendly? My website looks weird when browsing from my iphone4. I'm trying to find a template or plugin that might be able to correct this problem. If you have ...

  • Thank you so much for posting this!!!!My son has a dairy/soy/egg allergy and this will come in so handy!!!!!

  • Oh. My. Word. This is fantastic!!! I just made some and it's amazing. I used the bottom bits left in the blender to make honey dill sauce (add equal parts honey to the mayonasie and a bunch of dried dill and blend) and it's also amazing. I'm so excited to give my allergic child honey dill sauce (great on fish and chicken fingers) and cook with mayo.
    Thank you thank you thank you!!!

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  • EVERYONE!!!! Apple cider vinegar give this recipe the PERFECT tang!!! TRY IT!!!

  • Mandi, thank you! I was wondering if I could substitute apple cider vinegar because lemon upsets my stomach. After reading all of the comments and suggestions, I can't wait to try this. Thank you Cybele, and thank you everyone!

  • All I have on hand is unsweetened, unflavored almond milk. Hope that works!

  • Hi, Cybele, I forgot to ask, did this mayo hold up for the month in the frig?

  • I have an allergic reaction to canola. Is therevany possible way to sub canola oil for something else? If so this recipe would be a godsend.

  • I am so excited to find your website!! Since I am allergic to just about everything, it is truly a blessing. Can't wait to try the mayo.

    Do you have an allergy free sour cream recipe?

  • This recipe is a God send. We just found out my Granddaughter has a Soy allergy. I mean she carries and epi-pen allergy. Trying to find anything without soy is almost impossible. Thank you so much

    Judy F,

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  • Excellent items from you, man. I have be aware your stuff prior to and you're just extremely wonderful. I actually like what you've acquired here, really like what you are stating and the way in which you say it. You are making it enjoyable and you continue to care for to keep it smart. I can't wait to read much more from you. This is really a terrific website.

  • Hi Cybele, can I use almond milk in place of rice milk in this recipe? Thanks so much!

  • Thanks for this site! I have a tot who is allergic to milk, soy, wheat, eggs, and peanuts and sites like this help a lot!

  • At this time I am rеаԁу tο do mу breakfast, when having my breakfast coming yet again to геad additional neωs.

  • Just made this. Was out of vegenaise. A fried tofu sandwich requires mayo, you know! I had to deviate from your ingredients cause I did not have some stuff, but your proportions were spot on! Gonna follow the recipe exactly next time, and then I am going to start playing with spices and the like. I might even try my hand at aioli. Thanks again. So handy!

  • Thank you so much! I have recently been diagnosed with MANY food allergies and have been reading labels to the point my eyes are going cross. I will give this a shot. Milk, sugar, high fructose corn syrup, cotton seed oil are just a few of the items on my no list. It will take me a while to get adjusted to this new life style.

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  • Does not work. I tried the recipe twice and wasted two hours of my day. Could have eaten Hellmann's natural and exercised an hour before this would emulsify. Don't waste your time!

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