Raw food mayonnaise. Vegan seed mayonnaise. Method for preparing raw food mayonnaise

Mayonnaise is an excellent flavor addition to various dishes, both boiled and raw. But in retail chains this product contains eggs, and many vegetarians do not eat them. Mayonnaise made from dairy products is also not to everyone’s taste.

And today, we offer an excellent alternative - raw food mayonnaise.

Its base is pine nuts. This nut is rich in vitamins and unsaturated fatty acids. And mayonnaise made from pine nuts is undoubtedly not only tasty, but also healthy for the human body.

Of course, this is a high-calorie product - 673 kcal.

100 grams of pine nuts contain:

• Proteins – 13.7 g;
• Fats – 68.4 g;
• Carbohydrates – 13.1 g.

Complex of vitamins A, B1, B2, B5, B6, B9, E, PP, C, beta-carotene, as well as macro- and microelements such as iron, potassium, calcium, magnesium, manganese, copper, sodium, selenium , phosphorus.

We can talk endlessly about the benefits of flax; it is rich in unsaturated fatty acids, Omega-3 and Omega-6 fatty acids, vitamins A, B, E, C.

Therefore, it is a favorite product of most vegetarians, vegans and raw foodists, although it is a high-calorie product - 510 kcal.

100 grams of white flax contain:

• Proteins – 20.0 g;
• Fats – 39.0 g;
• Carbohydrates – 19.0 g.

Raw food mayonnaise: recipe

Required ingredients:

• Pine nuts – 70 grams;
• Purified water – 100 milliliters;
• Lemon juice – 1 teaspoon;
• Honey – 1 teaspoon;
• Sea salt – 1/2 teaspoon;
• Live mustard (not dry) – 1/2 teaspoon;
• White flax – 1 heaped tablespoon.

Method for preparing raw food mayonnaise

1. Beat pine nuts, water, lemon juice, honey, salt, mustard with a blender until the nuts are completely ground;

2. Grind the flax in a coffee grinder until it becomes flour;

3. Add flax to the mixture with nuts and beat again with a blender until smooth.

Our delicious and healthy mayonnaise is ready.

Have a nice meal, friends!

Larisa Yaroshevich's recipe

In the usual sense, mayonnaise is on the list of prohibited foods for raw foodists, since it contains eggs, refined oil, numerous preservatives and flavorings. However, people who live by these ideas also want to diversify their diet, so they create real masterpieces from products of plant origin.

Look carefully at what is included in this or that raw food mayonnaise recipe. Some may include products that are controversial for a strictly vegetarian menu: for example, honey or butter. If you use them, cook them, if not, look for another option.

This sauce is an excellent solution for those who are losing weight: it is low-calorie, contains a maximum of useful substances that are not lost during heat treatment, allows you not to feel a shortage of permitted dishes, and gives salads an unusual taste.

Vegetable oil must be first, cold pressed, unrefined, marked Extra virgin on the packaging. Animal fats are replaced with vegetable fats - from avocados, seeds or nuts.

Flavoring additives include citrus juice, some dried spices (black pepper, ginger, curry) and herbs. They can be combined in different ways in recipes, so don't be afraid to experiment and create a new taste and consistency each time.

Out of habit, do you throw the root part of the dill into the trash bin because it is very hard? To prepare mayonnaise, all components are still ground in a blender, so do not neglect it - it adds a special piquancy.

It is better to soak nuts and seeds in warm water for at least 4 hours, maximum 8-9. They will soften and become softer, which will make it easier and faster to grind them in a blender. This will allow you to prepare a homogeneous mass without lumps. If you didn’t have time to soak them, and you need the sauce urgently, add water (+ 50-100 ml to the volume indicated in the recipe) and increase the speed and time of whipping.

If you know all these nuances, you will get excellent raw food mayonnaise, which will surely seduce someone at home with its unusual taste. It would not be a shame to serve it at a large table for guests.

From almond milk

What do you need:

• unsweetened almond milk - 50 ml;
• olive oil - 100 ml;
• ground mustard seeds - 5 g;
• juice squeezed from? lemon;
• sea ​​salt - on the tip of a knife;
• garlic - 1 clove;
• black pepper - a pinch.

How to cook:

1. Whisk the almond milk, pouring the butter into it in a thin stream.
2. Add remaining ingredients.
3. Blend in a blender until thick.

Recipe Notes:

• almond milk and butter should be at the same temperature;
• You can use flaxseed oil instead of olive oil;
• recipe option: you can add a little parsley and dill and even cucumber puree.

From sunflower seeds and greens

What do you need:

• plain water - 200 ml;
• pink salt - a pinch;
• juice squeezed from? lemon;
• parsley and dill - 50 g each;
• spices - to taste.

How to cook:

1. Peel the seeds and rinse. Soak overnight.
2. In the morning, put them in a blender, add water, and blend at low speed.
3. Cut the greens with a knife, add to the seeds, add the rest of the ingredients. Now you can beat at full power.

Recipe Notes:

• the result should be a creamy sauce with a pleasant light green tint;
• It can be stored for no longer than 4 days in the refrigerator;
• options: instead of sunflower seeds, you can take walnuts or sesame seeds, and replace the parsley with 2 cloves of garlic.

From honey and oils

What do you need:

• raw sunflower seeds - 200 g;
• raw pumpkin seeds - 100 g;
• olive oil - 30 ml;
• - 30 ml;
• juice squeezed from 1 lemon;
• natural honey - 30 ml;
• black salt - 10 g;
• sea ​​salt - 5 g;
• black pepper - a pinch;
• Asafoetida powder - a pinch;
• plain water - 300 ml.

How to cook:

1. Peel the seeds and soak overnight (each type in a separate container) in warm, slightly salted water.
2. The next morning, put all the ingredients into a blender at once.
3. Beat for 3 minutes at high speed.
4. Assess consistency. If necessary, add water and beat again.

Recipe Notes:

• if you are a raw foodist who does not eat honey, you can exclude it;
• options: you can increase or decrease the volumes of mustard and honey - each time such experiments will give completely different tastes, you can also add any herbs;
• Please note that Asafoetida is a seasoning with a very specific smell, reminiscent of a mixture of onion and garlic, which many people do not like, but it is very good for health: it prevents helminthiasis, treats fungal diseases, puts hormonal levels in order, improves potency, and helps with rheumatism.

From avocado

What do you need:

• avocado - ?;
• almonds - 50 g;
• juice squeezed from? lemon;
• garlic - 1 clove;
• black pepper - to taste;
• pink salt - a pinch.

How to cook:

1. Soak almonds overnight.
2. In the morning, peel it off.
3. Grind into fine crumbs.
4. Cut the avocado into large pieces, add to the nuts, and beat at high speed.
5. Add remaining ingredients.
6. Beat until the mayonnaise becomes a homogeneous mass.

Recipe Notes:

• this mayonnaise will not be stored for a long time even in the refrigerator, so prepare it for 1 time;
• it is ideal for dressing salads;
• almonds act as a thickener here, but they can be made the main ingredient if you remove the avocado and increase the amount of nuts to 200 g.

From nuts and dates

What do you need:

• nuts (cashews or almonds) - 200 g;
• dates - 2 pcs.;
• garlic - 1 clove;
• - 30 ml;
• juice squeezed from 1 lemon;
• agave syrup - 30 ml;
• sea ​​salt - to taste;
• water - 100 ml.

How to cook:

1. Peel the nuts and soak in warm water overnight.
2. In the morning, grind in a blender.
3. Remove the pits from the dates, chop them and the garlic, add them to the nuts, and grind them.
4. Add the remaining ingredients, beat until smooth.

Recipe Notes:

• some raw foodists refuse to eat even cold-pressed vegetable oil: in this recipe it does not play a major role, because nuts will act as fat, so this ingredient can be omitted - the taste and consistency of the sauce will not change significantly;
• You can use honey instead of agave syrup as a sweetener if you allow it. If both of these ingredients do not suit you for some reason, just take 4 dates rather than 2.

From cashew

What do you need:

• raw cashews - 200 g;
• concentrated lemon juice - 10 ml;
• garlic - 1 clove;
• pink or sea salt - a pinch;
• ground ginger - a pinch;
• water - 100 ml.

How to cook:

1. Soak the peeled cashews overnight.
2. Place all ingredients immediately into a blender.
3. Scroll at low speed first. If the mixture is too thick, add a little more water.
4. Turn on the blender at full power for 2-3 minutes.

Recipe Notes:

• if you give this mayonnaise to someone, they are unlikely to reveal the secret of the composition: the special feature of the recipe are cashews, which do not have a pronounced nutty taste and aroma;
• possible variations: add basil - we get a sauce a la pesto (ideal for raw food pasta), and you can also add a little ground mustard seeds.

Raw food mayonnaise “Provencal”

What do you need:

• ground mustard seeds - 10 g;
• ground white flax seeds - 10 g;
• juice squeezed from? lemon;
• honey - 10 ml;
• black salt - 5 g;
• plain water - 200 ml;
• garlic - 2 cloves;
• dill sprigs - 50 g;
• olive oil - 500 ml.

How to cook:

1. Mix all ingredients except oil, beat at low speed in a blender.
2. Pour in the oil in a thin stream, stirring continuously.
3. Beat at high speed.

Recipe Notes:

• This mayonnaise can be stored in the refrigerator for a week;
• it will be the perfect dressing for any salad.

The variety of recipes allows you to try a new raw food mayonnaise every time, choosing a flavor for a specific dish. For example, avocado is more suitable for vegetable salads, cashew for fruit salads, etc. This sauce is a real find not only for those who adhere to this strict vegan trend, but also for those losing weight due to its low calorie content.

If you still think that a raw foodist has nothing to pamper himself with and his diet is quite limited. We will debunk this myth. Read our reviews:

Reading time: 3 minutes. Published 05/08/2017

Our reader Sergey Lutsenko sent a step-by-step recipe for making raw food mayonnaise. Thank you very much Sergey, the mayonnaise turned out very good. Another option, which we published earlier, is distinguished by spices and the absence of garlic.

I developed this recipe personally, selecting the proportions, this mayonnaise is stored in the refrigerator for quite a long time, even two weeks easily, you just need to stir it sometimes, because it does not contain any thickeners or stabilizers, and if it is stored for a long time, fractions begin to separate, but that’s not the taste does not change.

Ingredients:

2 cups - sunflower seeds, (400 ml)

Garlic to taste

half a glass - apple cider vinegar or lemon juice (100 ml).

1 cup - vegetable oil (cheese-pressed), (200 ml.)

Preparation:

1. Peeled sunflower seeds, 2 cups, glass (200 ml.). They must be sorted and washed in advance.

2. Prepare garlic in advance, the required amount to taste.

3. Prepare apple cider vinegar or lemon juice; for this volume you need 100 ml, but less is possible.

4. Vegetable oil (cheese-pressed), 1 cup (200 ml.).

5. Salt, 1 teaspoon (you can change the concentration to taste). It is necessary to take small (preferably sea) for faster dissolution.

6. Pour 2 cups of water (200 ml glass), 1 cup of pressed butter into the blender, add previously prepared garlic, apple cider vinegar: 100 ml, salt: 1 teaspoon, and only then add 2 cups of previously prepared, washed, sorted, peeled sunflower seeds Close the lid of the blender (if it is a jug type) and mix all the contents until smooth.

Author's Notes:

Immediately after preparation, this mayonnaise is easily poured into jars (it is quite fluid), but after standing in the refrigerator, it becomes similar in consistency to thick sour cream. And yet, I carefully sort and wash the seeds, pour them into a sieve with a high side and put it in a low cup, when I rinse them in running water, the water flows out through the sieve from below, and the seeds remain in the sieve, the high side holds them securely. When flushing, you can clearly see that at first the water flowing is dirty, so it is necessary to wash it.

I have been making vinegar myself for a long time, fermenting apple juice after a juicer. With homemade natural vinegar, the taste of this mayonnaise is more delicate than with store-bought one, although I made my first mayonnaise with store-bought vinegar. The geyser took water after a three-stage filter, but now I supplemented it with reverse osmosis, and now I take water after reverse osmosis.

I have attached photographs of the preparation of this mayonnaise, but there I also added mustard or turmeric powder (these are my experiments), this makes the finished mayonnaise a little yellowish, and so, if you do everything according to the recipe, this ready-made mayonnaise is white.

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Good day, my dear chefs. Most often we season the salad with vegetable oil or lemon juice. These are great options. But why not season it with a delicious sauce? No, no, not store-bought, but made with your own hands. Moreover, today I want to let you in on the secret of how to make raw food mayonnaise. Once you taste it, you will understand that there can be no better sauce :)

You can prepare this sauce at any time of the year. In winter, add dried herbs to the composition. And in the summer, use fresh herbs - marjoram, basil, parsley, dill, etc.

Also, look at the amount of water added. I recommend pouring just a little liquid first. And already in the process of preparing the cream, add more as needed. That is, control the water consumption, otherwise you will end up with soup, not sauce :) I also have recipes for preparing first courses. Choose what tastes better - or.

I offer you 5 delicious options for raw food mayonnaise. Choose according to your taste and cook with pleasure. And write your comments which one you liked best.

From sunflower seeds

This incredibly delicious creamy sauce is perfect for vegetables and salad dressings. And it cooks very quickly.

You will need the following components:

• sunflower seeds 150 gr
• water 120-240 ml (½ - 1 glass)
• freshly squeezed lemon juice - about 3 tbsp. (or natural apple cider vinegar)
• olive oil - 60 ml (about 3 tbsp)
• garlic - 1 clove
• sea ​​salt - ½ tsp.
• black pepper - 3-4 peas

According to your taste, take a small handful of fresh dill, 1-2 tsp. dried basil and half a teaspoon. spoons of thyme.

Now let's start cooking . Place the shelled sunflower seeds in a bowl and cover them with filtered water. Leave for at least 4-6 hours. Ideally, soak them in the evening and go to bed.

In the morning, start preparing the sauce. Strain the seeds (just don’t throw out the water, you’ll need it later). Wash the seeds, place them in a blender bowl and grind.

Add water, olive oil, garlic, salt, pepper and lemon juice to a blender jar. Then turn the blender on high speed and puree for 1 minute. As a result, you should get a homogeneous smooth mass. Add half a glass of water first, and then check the consistency.

Add herbs (dry or fresh) and mix the ingredients on low speed with a blender. The ingredients must be completely combined.

Voila! Divinely delicious mayonnaise is ready. It's time to taste it :) Once you try it, write a review about it in the comments.

Avocado and cucumber

This cream can be used to dress light salads, as well as fresh zucchini pasta. Or you can simply spread it on some bread and have a satisfying snack. To me, it's more of a creamy sauce than mayonnaise. What do you think? Share your opinion :)

The combination of cucumber and avocado gives the cream richness and a hint of refreshing coolness. In addition, the exotic fruit makes the dish more nutritious. And this is not surprising, because it is the avocado pulp that serves as a source of valuable oil. If the “oilyness” seems a little low to you, add a couple more tablespoons of olive oil to the sauce.

Prepare the following components:

• avocado -180 g (1 piece medium size),
• cucumber - 200 g (1-2 pieces),
• sunflower seeds - 54 g (3 tbsp.),
• freshly squeezed lemon juice - 30-40 ml (juice of 1 lemon),
• basil - several large leaves,
• garlic - 2 cloves,
• black or white pepper - ¼ tsp,
• salt - to taste.

Carefully remove the seed from the avocado. Then cut the exotic fruit pulp and cucumber into large slices. Grind the hulled sunflower seeds in a coffee grinder. Place the resulting mass and remaining ingredients into a blender bowl. Mix everything until creamy.

Essentially, the raw food cream is ready. You can, of course, enrich its composition with your favorite spices. But it seems to me that there is already enough spice here. However, the choice is yours :) Just don’t forget to write in the comments what spices you used and what happened.

From pumpkin seeds

This cream has an amazing taste! Thanks to pumpkin seeds, it turns out slightly sweet with a nutty flavor.

Ingredients :

• pumpkin seeds - 40 g,
• shallots - 1 piece,
• lemon juice - 1 tsp,
• garlic - 2-3 cloves,
• salt and nutmeg - to taste.

Peel the shallots and roughly chop them. Grind the shelled pumpkin seeds in a coffee grinder. Place all ingredients in a blender bowl and mix. Start with low speed and gradually move to high speed. Because blended ingredients may splatter, clean the edges of the blender jar as needed. As a result, you should have a homogeneous creamy consistency. Pureeting may take 1 to 2 minutes.

Add water or milk a little at a time. Adjust the amount of liquid yourself. The consistency of the finished cream should be similar to a creamy mass.

Cashew sauce

Components :

• cashew nuts - 220 gr,
• honey dates - 4-6 pieces (peeled),
• water - 180 ml (or nut milk),
• vanilla powder - ¾ tsp.

Place cashew nuts in a deep container and fill with water. Leave them to soak for at least 4 hours. If possible, leave it overnight. Remember, friends, the longer the nuts are soaked, the better. Especially if you don't have a high speed blender.

Drain the water, then place the nuts and dates in a blender bowl and grind.

Add nut milk or water a little at a time while grinding. And then add vanilla. You should get a homogeneous mass. This mayonnaise can be stored in the refrigerator for no more than 5 days.

From sunflower and sesame seeds

This is a very simple recipe. Its main components are sesame and sunflower seeds. If you wish, you can make the same sauce from flax. That is, take flax instead of sesame or use both of these components.

Required components:

• sesame seeds - 50 g,
• sunflower seeds - 50 g,
• lemon juice - 1 tbsp,
• salt - to taste (I recommend ¼ tsp),
• garlic - 2 cloves,
• water - 200-250 ml.

Grind sesame and sunflower seeds in a coffee grinder. Transfer the resulting mass to a blender bowl, add the remaining ingredients, and grind everything thoroughly. If you find the mayonnaise too thick, add a few tablespoons of water. Add water gradually while pureeing.

These are the delicious sauce recipes invented by raw foodists. And most importantly, they contain the benefits of natural products for our body. And much less caloric content than simple mayonnaise (500-640 kcal).

Mayonnaise is also used in a raw food diet, only this is raw mayonnaise. It can be used as an independent dish, as a salad dressing, and as a sauce for.

There are different recipes for raw mayonnaise.

Sunflower seed mayonnaise

Ingredients

Cooking method:
To make raw mayonnaise at home, I ground the seeds with water in a blender to achieve the desired consistency, then added olive and sesame oil, ground about 2 tbsp. spoons of mustard seeds, squeezed a little lemon juice and salt. I whipped it again.
It turned out very tasty, I’m ready to eat this mayonnaise with just a spoon.
Then you can add herbs, garlic, etc. to taste.
It is important to keep in mind that mayonnaise thickens, so if you do not use it right away, it is better to make it thinner.

Olive mayonnaise with almond milk

The taste of finished raw mayonnaise can be changed depending on our habits and preferences. First of all, its main component - oil - may change. Olive oil is considered classic.

Using other types will affect the final taste of the dish. It is only important that it is unrefined, cold-pressed oil.

You can change the taste of mayonnaise using paprika, herbs, various peppers, mustard seeds and other spices.

Fans can add finely chopped vegetables (onions, garlic, cucumbers, fresh herbs) to the sauce. These components are cut into small pieces and combined with mayonnaise.

Now we will prepare olive mayonnaise using.

We will need these products:

• 50 ml thick unsweetened almond milk (prepared in a 1:1 ratio)
• 100 ml olive oil
• about ½ tsp. dry mustard
• lemon juice
• sea ​​salt
• Cooking method

Cooking method:

While whisking, pour in the oil in a thin stream.

Butter and milk should be at the same room temperature!

Then add mustard, lemon juice, and salt.

You can also add garlic, pepper, curry, herbs, etc. to taste.

Using the same principle, you can prepare mayonnaise at home from sunflower seed milk.

Video recipe for making live mayonnaise

And, as a result, so that you fully understand the cooking process, watch this video on how to prepare raw mayonnaise.